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Chocolate Heart Cupcakes

1 Ratings

1 Comments

Prep 15 min
Total 60 min
Servings 30

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

By Annalise Sandberg

September 20, 2016

Ingredients

Cupcakes

regular-size glass or ceramic marbles

box Betty Crocker™ Super Moist™ cake mix devil’s food

Water, vegetable oil and eggs called for on cake mix box

Frosting

cup butter, softened

cups powdered sugar

tablespoons milk

teaspoon vanilla

Red or pink food color

Candy sprinkles, if desired

Steps

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1

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.
2

Make cake batter as directed on box. Fill each cup two-thirds full of batter.
3

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.
4

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.
5

Spread frosting on cooled cupcakes with knife or use decorating bag fitted with plain tip. Top with candy sprinkles.

Expert Tips

For smoothest frosting, sift powdered sugar before using.
If you don’t have marbles, you can shape pieces of foil into marble-shaped balls instead.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 210
Calories from Fat: 100

% Daily Value

Total Fat: 11g; 17%
Saturated Fat 5g 25% Trans Fat 0g
Cholesterol: 35mg; 12%
Sodium: 180mg; 7%
Potassium: 10mg; 0%
Total Carbohydrate: 28g; 9%
Dietary Fiber 0g 0% Sugars 22g
Protein: 1g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 4%; 4%

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;