From PILLSBURY BAKING

Makes 24 cupcakes

Strawberry jam isn’t just for toast…it’s the star attraction ins these delicious cupcakes topped with chocolate hearts.

INGREDIENTS

1 box PILLSBURY Moist Supreme Yellow Cake Mix

Additional ingredients per package instructions

1 tub PILLSBURY Creamy Supreme White Frosting

1/2 cup strained strawberry jam 

1 cup powdered sugar

7 to10 drops red food coloring

1 cup chocolate chips

Piping bag and open star tip

DIRECTIONS

1.Preheat oven to 350 degrees. Line muffin tins with 24 cupcake liners.

2.In a large bowl, beat 1 box cake mix, water, eggs, and oil per package instructions.

3.Pour batter into cupcake pan; fill each cupcake liner halfway for 24 cupcakes. Bake for 19 to 23 minutes per package instructions.

4.Melt chocolate chips. On a sheet pan covered in wax paper, use a spoon to draw a heart (similar to writing a “V”). Repeat until you have 24 hearts. Let chocolate set. 

5.Beat together frosting, powdered sugar, jam, and food coloring until fully combined. Place an open star tip into a piping bag (or plastic storage bag) and fill with frosting. Pipe a swirl on top of each cupcake. Top with chocolate heart. 

Find this recipe and more holiday treats at pillsburybaking.com