Chocolate Heart Shaped Cupcakes Recipes

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CHOCOLATE HEART CUPCAKES



Chocolate Heart Cupcakes image

In this irresistible Valentine's Day dessert, half the batch is decorated with chocolate hearts stamped out of the cupcakes with a cookie cutter, while the other half is topped with vanilla frosting hearts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 3h

Yield Makes 12

Number Of Ingredients 11

1 1/4 cups unbleached all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2/3 cup sugar
1/3 cup Dutch-process cocoa powder
2 ounces semisweet chocolate, finely chopped (1/2 cup)
1/2 cup unsweetened pure cherry or pomegranate juice
1 stick plus 2 tablespoons unsalted butter
2 large eggs, room temperature
Vanilla-Bean Milk Frosting

Steps:

  • Preheat oven to 325 degrees. Line a 12-cup standard muffin tin with baking cups. Whisk together flour, baking powder, salt, and baking soda. In a heatproof bowl, whisk together sugar, cocoa, and chocolate. Whisk in cherry juice.
  • Melt butter in a small saucepan over medium heat, then continue to simmer until bubbles recede and solids on bottom of pan begin to turn golden brown, about 6 minutes. Pour into sugar mixture; whisk until well combined and chocolate has melted. Whisk in eggs, then dry ingredients.
  • Divide batter evenly among cups. Bake until tops spring back when lightly touched, 22 to 24 minutes. Let cool in tin 5 minutes; transfer to wire racks and let cool completely. Refrigerate at least 2 hours and up to 12 (this will help create clean cuts).
  • Use a 1 1/2-inch heart-shaped cutter to remove a 3/4-inch-deep heart from each of 6 cupcakes (removing a bit of additional cake, if desired, to create more room for frosting). Fill a pastry bag fitted with a large, plain round tip (such as Ateco #806) with frosting. Pipe frosting to fill heart cutouts. Pipe 1/4 cup frosting on remaining cupcakes. Top frosted cupcakes with heart cutouts. Cupcakes can be stored in an airtight container at room temperature up to 2 days.

HEART CUPCAKES



Heart Cupcakes image

Anyone can make this fun Valentine Cupcakes recipe using a standard muffin pan and a small marble to bake them into a heart shape. Perfect for making with your kids, gifting friends, family, or bringing to your Valentine's Day Party!

Provided by Lauren Allen

Categories     Dessert

Time 25m

Number Of Ingredients 3

24 homemade cupcakes (, chocolate or red velvet cupcakes)
1 small bag marbles (, (from the dollar store!))
1 batch cream cheese frosting

Steps:

  • Make cupcakes according to recipe directions.
  • Line a muffin tin with cupcake liners.
  • Spoon batter into liners, being careful not to fill each cupcake more than 1/2 full of batter. (If you fill them too full, they will loose their heart shape!)
  • After filling the liners, place a marble between the liner and the pan. You will see the cupcake take the shape of a heart!
  • Bake cupcakes according to recipe directions. Allow to cool completely before frosting.

Nutrition Facts : Calories 154 kcal, Carbohydrate 25 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 141 mg, Sugar 15 g, Cholesterol 1 mg, Fiber 0.3 g, UnsaturatedFat 3 g, ServingSize 1 serving

CHOCOLATE HEART CUPCAKES



Chocolate Heart Cupcakes image

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

Provided by Annalise Sandberg

Categories     Dessert

Time 1h

Yield 30

Number Of Ingredients 9

12 regular-size glass or ceramic marbles
1 box Betty Crocker™ Super Moist™ cake mix devil's food
Water, vegetable oil and eggs called for on cake mix box
1 cup butter, softened
4 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla
Red or pink food color
Candy sprinkles, if desired

Steps:

  • 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.
  • Make cake batter as directed on box. Fill each cup two-thirds full of batter.
  • 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.
  • 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.
  • Spread frosting on cooled cupcakes with knife or use decorating bag fitted with plain tip. Top with candy sprinkles.

Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 22 g, TransFat 0 g

MINI CUPCAKE CHOCOLATE BOX



Mini Cupcake Chocolate Box image

You don't need a guide for this box of chocolates -- every treat is a cupcake!

Provided by Food Network Kitchen

Time 20m

Yield 12 cupcakes

Number Of Ingredients 0

Steps:

  • Bake mini chocolate cupcakes in foil liners, then microwave store-bought frosting (milk and dark chocolate flavors) until runny and spoon the frosting on top of the cupcakes. (Place whole almonds on a few before you frost so they'll look like classic boxed chocolates.) Drizzle melted white or dark chocolate on top. Fill a heart-shaped box with the cupcakes.

"FROM THE HEART" CUPCAKES



Easy-to-make chocolate hearts create "love-ly" cupcakes.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 24

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup white vanilla baking chips
1 container Betty Crocker™ Rich & Creamy vanilla frosting
1/2 cup semisweet chocolate chips
1/2 teaspoon shortening

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs.
  • In medium microwavable bowl, microwave white baking chips uncovered on High 45 seconds. Stir; if necessary, microwave in 15-second increments, stirring after each, until chips are melted and smooth. Cool 5 minutes. Stir in frosting until well blended. Immediately frost cupcakes, or pipe frosting on cupcakes.
  • Line cookie sheet with waxed paper. In 1-cup microwavable measuring cup, microwave chocolate chips and shortening uncovered on Medium (50%) 30 seconds. Stir; microwave in 10-second increments, stirring after each, until melted and smooth. Place chocolate in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to pipe 24 heart shapes on waxed paper. Refrigerate 10 minutes to set chocolate. Garnish each cupcake with a chocolate heart. Store loosely covered.

Nutrition Facts : Calories 260, Carbohydrate 35 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 210 mg, Sugar 26 g, TransFat 1 g

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