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Sweetheart Chocolate Cupcakes Recipe
Intermediate
Sweetheart Chocolate Cupcakes Recipe
Prep Time: 25 Minutes
Skill Level: Intermediate

Recipe Rating

Sweetheart Chocolate Cupcakes Recipe

Ingredients

  • OPEN CHOCOLATE HEARTS:
  • 1 cup CHIPITS Dark Chocolate Chips or CHIPITS Semi-Sweet Chocolate Chips (250 mL)
  • CUPCAKES
  • 2 cups granulated sugar (500 mL)
  • 1 3/4 cups all-purpose flour (425 mL)
  • 3/4 cup HERSHEY'S Cocoa (175 mL)
  • 1 1/2 tsp baking powder (7 mL)
  • 1 1/2 tsp baking soda (7 mL)
  • 1 tsp salt (5 mL)
  • 2 eggs (2)
  • 1 cup milk (250 mL)
  • 1/2 cup vegetable oil (125 mL)
  • 2 tsp vanilla extract (10 mL)
  • 1 cup boiling water (250 mL)
  • Vanilla frosting (homemade or ready-to-spread)
  • Red food colouring (optional)
  • 1/4 cup chopped maraschino cherries (optional) (50 mL)
  • Valentine's Day themed decorative candies, coloured sprinkles or sugars (optional)
Sweetheart Chocolate Cupcakes Recipe

Directions

  • 1. Open Chocolate Hearts: Cover a tray or cookie sheet with waxed paper. Place chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) for 1 minute; stir. If necessary, microwave at MEDIUM for an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Spoon melted chocolate into a small squeeze bottle, pastry bag or strong resealable plastic food storage bag fitted with writing tip*. Pipe freehand hearts or follow patterns by drawing heart shapes on paper that is slipped under the waxed paper. Refrigerate hearts about 30 minutes or until firm.
  • 2. Cupcakes: Preheat the oven to 350°F (180°C). Line about 30 muffin cups (2-1/2 inch/6 cm in diameter) with paper or foil baking cups.
  • 3. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of an electric mixer for 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter.
  • 4. Bake for 22 to 25 minutes or until wooden pick inserted in centres comes out clean. Cool completely in pans on wire rack.
  • 5. Stir vanilla frosting with maraschino cherries (if using). Tint all or some of the frosting with a few drops of red food colouring (if using) for pink frosting. Frost with vanilla frosting. Garnish with decorative candies, sprinkles, sugars (if using) and Open Chocolate Hearts.
  • Makes about 30 cupcakes.
  • Tip:
  • • Plastic food storage bags can be used without the writing tip. Simply fill bag and then snip off a very small section of one bag corner.

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