Makes 18 cupidcakes
Topped with colorful candy sprinkles, each cupcake features red velvet cake with a fluffy cream cheese frosting. The perfect ‘cupidcake’ for your Valentine sweetie.
2/3 cup NESTLE TOLL HOUSE Dark Chocolate Morsels
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1 tablespoon white vinegar
1 cup granulated sugar
1/2 cup vegetable oil
3 large eggs
1 1/2 teaspoons vanilla extract, divided
1 tablespoon red food coloring
1 package (3 ounces) cream cheese, at room temperature
2 tablespoons butter, softened
2 tablespoons milk
3 cups powdered sugar
Assorted sprinkles (optional)
1.Preheat oven to 350 degrees. Paper-line 18 muffin cups.
2.Microwave chocolate in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; stir. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
3.Combine flour, baking soda, and salt in small bowl. Combine 3/4 cup milk and vinegar in small glass measure. Beat granulated sugar, oil, eggs, and 1 teaspoon vanilla extract in large mixer bowl on high for 2 minutes. Carefully beat in melted chocolate and red food coloring. Gradually beat in flour mixture, alternately with milk mixture. Spoon into prepared muffin cups, filling 2/3 full.
4.Bake for 22 to 27 minutes, or until wooden pick inserted in centers comes out clean. Cool in pan for 10 minutes; remove to wire racks to cool completely.
5.Beat cream cheese, 2 tablespoons butter, 2 tablespoons milk, and remaining 1/2 teaspoon vanilla extract in medium mixer bowl until light and fluffy, scraping bowl occasionally. Gradually beat in powdered sugar until light and fluffy. Makes about 1 3/4 cups.
6.Frost cupcakes with frosting. Top with sprinkles, if desired.
Find this recipe and more holiday treats at verybestbaking.com