Sweetheart Chocolate Cupcakes

From HERSHEY’S

Makes about 30 cupcakes

Your sweetheart will swoon over these adorable chocolate cupcakes, iced in pink frosting and topped with a handmade chocolate heart.

INGREDIENTS

2 cups sugar

1 3/4 cups all-purpose flour

3/4 HERSHEY’S Cocoa

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable

2 vanilla extract

1 cup water boiling

1 container frosting (homemade or ready-to-spread), 16 oz.

Few drops red food color (optional)

1/4 cup maraschino cherries (optional), chopped

Decorative themed candies, colored sprinkles or sugars (optional)

OPEN CHOCOLATE HEARTS (directions follow)

DIRECTIONS

1.Heat oven to 350 degrees. Line about 30 muffin cups (2 1/2 inch in diameter) with paper or foil baking cups.

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

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

4.Frost with vanilla frosting, or tint all or part of frosting with a few drops of red food color to get pink. Stir in chopped maraschino cherries, if desired. (For best results, dry cherries thoroughly on paper towels.) Garnish with decorative candies, sprinkles, and OPEN CHOCOLATE HEARTS, if desired.

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.

* 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.

Find this recipe and more holiday treats at hersheys.com