Best From The Heart Cupcakes Recipes

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CHOCOLATE HEART CUPCAKES



Chocolate Heart Cupcakes image

Show your loved ones how much you care by whipping up a batch of these adorable heart-shaped cupcakes.

Provided by Annalise Sandberg

Categories     Dessert

Time 1h

Yield 30

Number Of Ingredients 9

12 regular-size glass or ceramic marbles
1 box Betty Crocker™ Super Moist™ cake mix devil's food
Water, vegetable oil and eggs called for on cake mix box
1 cup butter, softened
4 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla
Red or pink food color
Candy sprinkles, if desired

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 30 regular-size muffin cups. Place 1 marble in each muffin cup between paper baking cup and muffin pan so baking cup takes on heart shape.
  • Make cake batter as directed on box. Fill each cup two-thirds full of batter.
  • Bake 14 to 15 minutes or until tops of cupcakes bounce back when touched and toothpick inserted in center comes out clean. Cool completely on cooling rack.
  • In large bowl, beat softened butter, powdered sugar, milk and vanilla with electric mixer on high speed 3 to 4 minutes or until frosting is light and fluffy. Add food color to make desired shade of pink.
  • Spread frosting on cooled cupcakes with knife or use decorating bag fitted with plain tip. Top with candy sprinkles.

Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 22 g, TransFat 0 g

"FROM THE HEART" CUPCAKES



Easy-to-make chocolate hearts create "love-ly" cupcakes.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 24

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup white vanilla baking chips
1 container Betty Crocker™ Rich & Creamy vanilla frosting
1/2 cup semisweet chocolate chips
1/2 teaspoon shortening

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs.
  • In medium microwavable bowl, microwave white baking chips uncovered on High 45 seconds. Stir; if necessary, microwave in 15-second increments, stirring after each, until chips are melted and smooth. Cool 5 minutes. Stir in frosting until well blended. Immediately frost cupcakes, or pipe frosting on cupcakes.
  • Line cookie sheet with waxed paper. In 1-cup microwavable measuring cup, microwave chocolate chips and shortening uncovered on Medium (50%) 30 seconds. Stir; microwave in 10-second increments, stirring after each, until melted and smooth. Place chocolate in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to pipe 24 heart shapes on waxed paper. Refrigerate 10 minutes to set chocolate. Garnish each cupcake with a chocolate heart. Store loosely covered.

Nutrition Facts : Calories 260, Carbohydrate 35 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 210 mg, Sugar 26 g, TransFat 1 g

HEART OF THE BATTER



Heart of the Batter image

Provided by Food Network Kitchen

Time 1h

Yield 6 jumbo cupcakes

Number Of Ingredients 14

1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup strawberry-flavored milk, at room temperature
6 strawberries, hulled
2 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
1 stick unsalted butter, at room temperature
1/2 cup heavy cream
3 strawberries, hulled and halved lengthwise

Steps:

  • Make the cupcakes: Preheat the oven to 350 degrees F. Line a 6-cup jumbo muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl.
  • Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low; beat in the flour mixture in 3 batches, alternating with the strawberry milk, beginning and ending with flour, until just combined.
  • Divide the batter evenly among the prepared muffin cups. Bake until a toothpick comes out clean, 25 to 30 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
  • Using a paring knife, cut a cone-shaped piece of cake out of the top of each cupcake (about the same size as the strawberries), stopping about 1/2 inch from the bottom. Stuff with the strawberries, then cover with a small piece of the removed cake.
  • Make the frosting: Sift the confectioners' sugar and cocoa powder into a medium bowl. Transfer half of the sugar-cocoa mixture to a large bowl; add the butter and 1/4 cup cream and beat with a mixer on medium-high speed until smooth. Add the remaining sugar-cocoa mixture and 1/4 cup cream and beat until fluffy. Transfer to a pastry bag fitted with a star tip and pipe onto the cupcakes. Top each with a strawberry half.

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