Sweetheart Chocolate Cupcakes Recipe

Name: Sweetheart Chocolate Cupcakes Recipe | Recipes
Prep time: 25 min
Total time: 77 min
Yield: 30 cupcakes
Ingredients: 1 cup HERSHEY'S CHIPITS Dark Chocolate Chips or HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (250 mL); 2 cups granulated sugar (500 mL); 1 3/4 cups all-purpose flour (425 mL); 3/4 cup HERSHEY'S Cocoa (175 mL); 1 1/2 tsps baking powder (7 mL); 1 1/2 tsps baking soda (7 mL); 1 tsp salt (5 mL); 2 eggs; 1 cup milk (250 mL); 1/2 cup vegetable oil (125 mL); 2 tsps vanilla extract (10 mL); 1 cup boiling water (250 mL); vanilla frosting (homemade or ready-to-spread); red food colouring (optional); 1/4 cup maraschino cherries, chopped (optional) (50 mL); Valentine's Day themed decorative candies, coloured sprinkles or sugars (optional)

Details

Timing
Timing
Total:
Bake:: 22 Min.
Prep:: 25 Min.
Skill Level:: Intermediate
Yields:: 30 cupcakes

Show your loved ones you care by baking them these delicious and decorative Sweetheart Chocolate Cupcakes - the ultimate Valentine's Day cupcake recipe.

Ingredients & Directions

Prep Time: 25 minutes
Bake Time: 22 minutes
Chill Time: 30 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

Open Chocolate Hearts:
1 cup

HERSHEY'S CHIPITS Dark Chocolate Chips or HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (250 mL)
Cupcakes:
2 cups

granulated sugar (500 mL)
1 3/4 cups

all-purpose flour (425 mL)
3/4 cup

HERSHEY'S Cocoa (175 mL)
1 1/2 tsps

baking powder (7 mL)
1 1/2 tsps

baking soda (7 mL)
1 tsp

salt (5 mL)
2

eggs
1 cup

milk (250 mL)
1/2 cup

vegetable oil (125 mL)
2 tsps

vanilla extract (10 mL)
1 cup

boiling water (250 mL)
vanilla frosting (homemade or ready-to-spread)
red food colouring (optional)
1/4 cup

maraschino cherries, chopped (optional) (50 mL)
Valentine's Day themed decorative candies, coloured sprinkles or sugars (optional)

Key Ingredients

HERSHEY'S CHIPITS Dark Chocolate Chips, 225g bag - Front of Package

Where to Buy

HERSHEY'S COCOA Natural Cocoa, 652g can - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven

Cookie Sheet

Wax Paper

Microwave-Safe Bowl

Microwave

(2) Muffin Tins

Paper Baking Cups

Mixing Bowl

Mixer

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

Cupcakes: Preheat the oven to 350°F (180°C). Line about 30 muffin cups (2-1/2 inch/6 cm in diameter) with paper or foil baking cups.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of an electric mixer for 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter.

Bake for 22 to 25 minutes or until wooden pick inserted in centres comes out clean. Cool completely in pans on wire rack.

Stir vanilla frosting with maraschino cherries (if using). Tint all or some of the frosting with a few drops of red food colouring (if using) for pink frosting. Frost with vanilla frosting. Garnish with decorative candies, sprinkles, sugars (if using) and Open Chocolate Hearts.