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Valentine Parfait Cupcakes

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Valentine Parfait Cupcakes
  • Prep 35 min
  • Total 1 hr 40 min
  • Servings 24
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Drizzle a little chocolate and sprinkle candies to make lovely cupcakes in a snap.
Updated Aug 9, 2011

Ingredients

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    Make and bake cake as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • 3
    Spoon frosting into decorating bag fitted with large round tip. Pipe dollop of frosting on top of each cupcake.
  • 4
    In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute, stirring once halfway through heating. Drizzle melted chocolate over frosted cupcakes; sprinkle with hearts. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you have only one 12-cup pan, just cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition

220 Calories, 11g Total Fat, 2g Protein, 28g Total Carbohydrate, 19g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
220
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
3 1/2g
18%
Trans Fat
1g
Cholesterol
25mg
9%
Sodium
170mg
7%
Potassium
80mg
2%
Total Carbohydrate
28g
9%
Dietary Fiber
0g
0%
Sugars
19g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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