Sweetheart Chocolate Cupcakes Recipe
Details
- Time
- 1 hour 17 minutes
- Skill Level
- Intermediate
- Yields
- 30 cupcakes
Show your loved ones you care by baking them these delicious and decorative Sweetheart Chocolate Cupcakes - the ultimate Valentine's Day cupcake recipe.
Ingredients & Directions
- Prep Time
- 25 minutes
- Bake Time
- 22 minutes
- Chill Time
- 30 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
Open Chocolate Hearts:
-
1 cupHERSHEY'S CHIPITS Dark Chocolate Chips or HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (250 mL)
-
Cupcakes:
-
2 cupsgranulated sugar (500 mL)
-
1 3/4 cupsall-purpose flour (425 mL)
-
3/4 cupHERSHEY'S Cocoa (175 mL)
-
1 1/2 tspsbaking powder (7 mL)
-
1 1/2 tspsbaking soda (7 mL)
-
1 tspsalt (5 mL)
-
2eggs
-
1 cupmilk (250 mL)
-
1/2 cupvegetable oil (125 mL)
-
2 tspsvanilla extract (10 mL)
-
1 cupboiling water (250 mL)
-
vanilla frosting (homemade or ready-to-spread)
-
red food colouring (optional)
-
1/4 cupmaraschino cherries, chopped (optional) (50 mL)
-
Valentine's Day themed decorative candies, coloured sprinkles or sugars (optional)
Key Ingredients
Directions
Equipment Needed
Oven
Cookie Sheet
Wax Paper
Microwave-Safe Bowl
Microwave
(2) Muffin Tins
Paper Baking Cups
Mixing Bowl
Mixer
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.
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.
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.
