Surprise-Inside Valentine's Cupcakes

To make Heart Cookies: Heat oven to 375°F. In a medium bowl, stir Heart Cookie ingredients until soft dough forms. Roll the dough 1/4 inch thick on a floured surface. Cut out at least 92 cookies with a 1-inch heart-shaped cookie cutter. Place cutouts 1 inch apart on an ungreased cookie sheet.

Bake for 7 to 9 minutes or until the edges are set. Cool on the cookie sheet for 1 minute. Remove to cooling racks. Cool completely, about 15 minutes.

To make Cupcakes: Heat oven to 350°F. Place a paper baking cup in each of 24 regular-size muffin cups. Beat Cupcake ingredients in a large bowl on low speed for 30 seconds, then on medium speed for 2 minutes, scraping the bowl occasionally (batter will be lumpy).

Spoon 2 level tablespoons of cake batter into each of the paper baking cups. 

Place a row of 3 heart cookies in the middle of each cup, standing up in the batter. Mark the cup or make small cut in the cup to identify the front of each cupcake. Spoon 1 heaping tablespoon of the remaining cake batter over the heart cookies in each cup, being careful not to tip the cookies over.

Bake the cupcakes for 22 to 27 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes in the pan; remove to a cooling rack. Cool completely, about 1 hour.

To make Frosting: Beat marshmallow creme, 1 cup softened butter, and 1 tablespoon of the milk in a large bowl with an electric mixer on medium speed until blended. Beat in powdered sugar. Add more milk, 1 teaspoon at a time, until fluffy and spreadable. Pipe or spread frosting on the cupcakes.

Place remaining heart cookies on tops of cupcakes with the front of each cookie facing the front of the cupcake. (This helps people know which direction to cut or bite into the cupcakes to see the hearts.)