Heart Of My Heart Chocolate Cupcakes Food

HEART OF THE BATTER

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F. Line a 6-cup jumbo muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low; beat in the flour mixture in 3 batches, alternating with the strawberry milk, beginning and ending with flour, until just combined.
• Divide the batter evenly among the prepared muffin cups. Bake until a toothpick comes out clean, 25 to 30 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
• Using a paring knife, cut a cone-shaped piece of cake out of the top of each cupcake (about the same size as the strawberries), stopping about 1/2 inch from the bottom. Stuff with the strawberries, then cover with a small piece of the removed cake.
• Make the frosting: Sift the confectioners' sugar and cocoa powder into a medium bowl. Transfer half of the sugar-cocoa mixture to a large bowl; add the butter and 1/4 cup cream and beat with a mixer on medium-high speed until smooth. Add the remaining sugar-cocoa mixture and 1/4 cup cream and beat until fluffy. Transfer to a pastry bag fitted with a star tip and pipe onto the cupcakes. Top each with a strawberry half.

HIDDEN HEART CUPCAKES

Steps:

• Heat oven to 350ºF.
• Line 8-inch square pan with foil, with ends of foil extending over sides. Beat cream cheese, sugar, vanilla and food coloring with mixer until blended. Add eggs; beat on low speed just until blended. Pour into prepared pan.
• Bake 15 to 18 min. or until center is almost set. Cool 30 min.; cover. Freeze 2 hours.
• Use foil handles to remove cheesecake from pan. Cut into 24 small hearts with 1-inch cookie cutter.
• Prepare cake batter as directed on package; spoon into 24 paper-lined muffin cups (see Tip.) Insert cheesecake heart, point side down, in center of batter in each cup.
• Bake 18 to 20 min. or until tops of cupcakes are firm. Cool 10 min. Remove from pan to wire racks; cool completely.
• Prepare White Chocolate-Cream Cheese Frosting; spread onto cupcakes. Top with sprinkles.

CHOCOLATE HEART CUPCAKES

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-OF-MY-HEART CHOCOLATE CUPCAKES

Steps:

• Peel paper liners from cupcakes, if necessary. Cut rounded tops off cupcakes with serrated knife; set bottoms aside for later use.
• Use 1-inch cookie cutter to cut heart shape from each cupcake top; set cutouts aside.
• Spread 1 Tbsp. COOL WHIP onto bottom of each cupcake; cover with top of cupcake. Spoon remaining COOL WHIP into heart-shaped holes. Decorate with heart cutouts and candies.

YUMMY CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line a cupcake pan with 12 paper baking cups. Set aside.
• In a large mixing bowl stir together flour, cocoa, sugar, baking powder, baking soda, and salt. Add butter, egg, milk, and vanilla. Using an electric mixer on medium speed, beat until well blended. Add water and beat until combined.
• Divide batter between baking cups. Bake until toothpick inserted into the center comes out clean, about 25 minutes. Cool in pan for 10 minutes. Transfer cupcakes to cooling racks to cool completley.

MOM'S CHOCOLATE CUPCAKES

Steps:

• Mix all ingredients together until moist and well blended.
• Put in cupcake cups and bake for 20-25 minutes at 350 degrees F.
• Frost with your favorite icing.
• To make a layer cake, double the recipes and put in 2 round cake pans.
• Increase baking time to about 35 minutes or until a toothpick inserted in the center comes out clean.

HAVE A HEART CUPCAKES

Steps:

• Tint 3 tablespoons icing with food coloring; set aside. Frost cupcakes., Using a toothpick, draw a heart into the icing. Following the pattern, gently press licorice into frosting to form heart. , Fill heart with colored sugar. Pipe colored icing onto curved ends of licorice to hold in place.

FLOURLESS CHOCOLATE CUPCAKES

Steps:

• Place chocolate and almonds in a food processor.
• Grind until the consistency of course sand.
• Pulse in eggs, grapeseed oil and agave.
• Then pulse in vanilla and salt.
• Spoon batter into cupcake tins lined with unbleached baking cups.
• Bake at 350° for 12-15 minutes.
• Cool and frost with Vegan Chocolate Icing.
• Serve.

CHOCOLATE PINATA CUPCAKE: HEART OF CHOCOLATE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
• OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
• OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
• Fill the cupcake cups halfway with batter.
• Bake for 18-21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
• Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use. Fill each hole with the chocolate chips.
• Top each cupcake with chocolate frosting, a drizzle of chocolate, and a mini peanut butter cup.
• Enjoy!

EASY CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line a 12 cup muffin tin with liners.
• Whisk dry ingredients in medium bowl until combined.
• Add remaining ingredients to bowl, saving the hot water for last, and slowly stir into the dry ingredients until a batter forms.
• Add the hot water and stir well.
• Distribute into the muffin tin and bake for 15 to 20 minutes until toothpick comes out clean. Cool before enjoying frosted or plain.