Chocolate Covered Valentines Day Stroopwafel Cupcakes Food

CHOCOLATE-COVERED VALENTINE'S DAY STROOPWAFEL CUPCAKES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box for 24 cupcakes. Divide batter evenly among muffin cups (about two-thirds full).
• Bake 14 to 19 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Meanwhile, in small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute; stir. If necessary, continue microwaving and stirring in 15-second intervals until melted and smooth. Dip half of each stroopwafel into chocolate. Place on parchment-covered cookie sheet. Immediately sprinkle stroopwafels with some of the sprinkles. Refrigerate about 10 minutes or until coating is set.
• In large bowl, beat cream cheese, butter, vanilla and 1 teaspoon of the milk with electric mixer on high speed until fluffy. Reduce speed to low; gradually add powdered sugar. Increase speed to medium, beating until smooth and fluffy. If frosting is too thick, add more milk, 1 teaspoon at a time, until desired consistency.
• Place frosting in large resealable freezer bag. Cut off one bottom corner to make 1-inch opening. Pipe frosting in circular motion over cupcakes. Top with a stroopwafel. Store covered in refrigerator.