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Cupcakes

Sweetheart Chocolate Cupcakes

Looking for a sweet treat to impress your friends and family? Pull out all the stops with this Valentine's Chocolate Cupcakes recipe! Perfect for beginners, these decadent cupcakes are made with HERSHEY'S Cocoa and topped with a pink frosting that will make everyone swoon. Add a touch of holiday elegance with open chocolate hearts created with melted and piped HERSHEY'S SPECIAL DARK Chocolate Chips. This Valentine's Chocolate Cupcakes recipe is ideal for Valentine's Day, anniversaries, bridal showers or any occasion that celebrates love.

If you're searching for more Valentine's Day Dessert Recipes to Adore, we have an abundance of delectable desserts that will make their hearts — and taste buds — flutter!

Ingredients & Directions

Prep:
40 Min.
Bake:
24 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

  • 2 cups
    sugar
  • 1-3/4 cups
    all-purpose flour
  • 3/4 cup
    HERSHEY'S Cocoa
  • 1-1/2 tsps
    baking powder
  • 1-1/2 tsps
    baking soda
  • 1 tsp
    salt
  • 2
    eggs
  • 1 cup
    milk
  • 1/2 cup
    vegetable oil
  • 2 tsps
    vanilla extract
  • 1 cup
    boiling water
  • 1 container
    vanilla frosting (homemade or ready-to-spread) (16 oz.)
  • red food color few drops (optional)
  • 1/4 cup
    maraschino cherries (optional) chopped
  • Decorative themed candies, colored sprinkles or sugars (optional)
You'll Need 
oven
mixer
wire rack
cookie sheet
microwave-safe bowls
microwave
refrigerator
muffin cup pan

Step-By-Step Directions

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.

Open Chocolate Hearts:

Cover tray or cookie sheet with waxed paper. Place 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Spoon melted chocolate into 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.

Additional questions?