Chocolate Heart Cupcakes

• Baking & Spices

  • 1 Candy sprinkles
  • 4 cups Powdered sugar
  • 1 Red or pink food color
  • 1 tsp Vanilla

• Bread & Baked Goods

  • 1 box Betty crocker supermoist cake mix devil's food

• Dairy

  • 1 cup Butter
  • 3 tbsp Milk

• Liquids

  • 1 Water

• Other

  • 12 regular-size glass Or ceramic marbles

Found on bettycrocker.com

Description

Ingredients

• 12 regular-size glass or ceramic marbles
• 1 box Betty Crocker™ SuperMoist™ 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

Directions

• 1 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.
• 2 Make cake batter as directed on box. Fill each cup two-thirds full of batter.
• 3 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.
• 4 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.
• 5 Spread frosting on cooled cupcakes with knife or use decorating bag fitted with plain tip. Top with candy sprinkles.

Nutrition