From the Heart Cupcakes

Easy-to-make chocolate hearts create "love-ly" cupcakes. ...MORE + LESS -

1 box Betty Crocker* SuperMoist* Devil's Food cake mix (or any chocolate flavour)

Water, vegetable oil and eggs called for on cake mix box

1 cup (250 mL) white vanilla baking chips (6 oz)

1 tub Betty Crocker* Creamy Deluxe* Vanilla frosting

1/2 cup (125 mL) semisweet chocolate chips

1/2 tsp (2 mL) shortening

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1

Heat oven to 350ºF (or 325ºF for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs.
2

In medium microwavable bowl, microwave white baking chips uncovered on High 45 seconds. Stir; if necessary, microwave in 15-second increments, stirring after each, until chips are melted and smooth. Cool 5 minutes. Stir in frosting until well blended. Immediately frost cupcakes, or pipe frosting on cupcakes.
3

Line cookie sheet with waxed paper. In 1-cup microwavable measuring cup, microwave chocolate chips and shortening uncovered on Medium (50%) 30 seconds. Stir; microwave in 10-second increments, stirring after each, until melted and smooth. Place chocolate in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to pipe 24 heart shapes on waxed paper. Refrigerate 10 minutes to set chocolate. Garnish each cupcake with a chocolate heart.

Tip: Change the wow in these cupcakes from hearts to initials, numbers or free-form designs, using the melted chocolate.
Tip: If you have only one 12-cup pan, just cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.