Best Heart Cupcakes Recipes

BROWNIE HEART CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment.
• Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.
• Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.
• Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 18 minutes. Let cool in tins and pan on wire racks.
• Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan using a 1 1/2-inch heart-shaped cutter. Top each cupcake with a heart.

CHOCOLATE HEART CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 30 regular-size muffin cups. Place 1 marble in each muffin cup between paper baking cup and muffin pan so baking cup takes on heart shape.
• Make cake batter as directed on box. Fill each cup two-thirds full of batter.
• Bake 14 to 15 minutes or until tops of cupcakes bounce back when touched and toothpick inserted in center comes out clean. Cool completely on cooling rack.
• In large bowl, beat softened butter, powdered sugar, milk and vanilla with electric mixer on high speed 3 to 4 minutes or until frosting is light and fluffy. Add food color to make desired shade of pink.
• Spread frosting on cooled cupcakes with knife or use decorating bag fitted with plain tip. Top with candy sprinkles.

BLEEDING HEART CUPCAKES

Steps:

• 1. Line cupcake tins with paper liners. Fill the liners two-thirds full with the batter. Place 1 marble or tinfoil ball between each liner and the tin. This will make a dent in your cupcake when it bakes to make it heart-shaped. Bake the cupcakes as directed in the recipe . If you are using marbles, be careful when removing the cupcakes from the tins because the marbles will be very hot.
• 2. With a small paring knife, cut out a circle about the size of a dime in the center of each cupcake, going about two thirds of the way in. Pull the little plug of cake out. Cut off the top of this piece (about 1/2 inch thick) and eat or discard the bottom. Use a teaspoon or a squeeze bottle to fill the hole partway with the strawberry jelly "blood." Put the little cake plug back in. Continue with the rest of the hearts.
• 3. Put one third of the frosting into two separate bowls. Color one bowl of frosting with the red food coloring. Tint the other bowl of the frosting blue. Tint the remaining two thirds pink.
• 4. Frost the cupcakes with the pink frosting. Make it super smooth by dipping a butter or frosting/palette knife in a bowl of hot water and smoothing it over the top. With the pastry bag or a knife, use the red and blue frosting to make veins on the hearts.

CHOCOLATE HEART CUPCAKES

Steps:

• Preheat oven to 325 degrees. Line a 12-cup standard muffin tin with baking cups. Whisk together flour, baking powder, salt, and baking soda. In a heatproof bowl, whisk together sugar, cocoa, and chocolate. Whisk in cherry juice.
• Melt butter in a small saucepan over medium heat, then continue to simmer until bubbles recede and solids on bottom of pan begin to turn golden brown, about 6 minutes. Pour into sugar mixture; whisk until well combined and chocolate has melted. Whisk in eggs, then dry ingredients.
• Divide batter evenly among cups. Bake until tops spring back when lightly touched, 22 to 24 minutes. Let cool in tin 5 minutes; transfer to wire racks and let cool completely. Refrigerate at least 2 hours and up to 12 (this will help create clean cuts).
• Use a 1 1/2-inch heart-shaped cutter to remove a 3/4-inch-deep heart from each of 6 cupcakes (removing a bit of additional cake, if desired, to create more room for frosting). Fill a pastry bag fitted with a large, plain round tip (such as Ateco #806) with frosting. Pipe frosting to fill heart cutouts. Pipe 1/4 cup frosting on remaining cupcakes. Top frosted cupcakes with heart cutouts. Cupcakes can be stored in an airtight container at room temperature up to 2 days.

BROWNIE HEART CUPCAKES

Steps:

• Directions Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment. Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts. Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture. Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 18 minutes. Let cool in tins and pan on wire racks. Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan using a 1 1/2-inch heart-shaped cutter. Top each cupcake with a heart.

HEART BROWNIE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make brownie batter as directed. Fill each baking cup with about 2 level measuring tablespoonfuls of batter.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out almost clean. Do not overbake. Cool in pan 20 minutes. Carefully remove paper baking cups from muffins; cool upside down about 15 minutes or until completely cool.
• Cut small heart out of paper. Place on bottom of cupcake. Sprinkle with powdered sugar. Carefully remove heart. Repeat with remaining cupcakes.

CHOCOLATE HEART SHAPED CUPCAKES

Steps:

• Heat oven to 350°F.
• Microwave unsweetened chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and 3 oz. white chocolate, chopped; stir just until blended.
• Spoon evenly into 10 paper-lined medium muffin cups. Insert a small (1/2-inch diameter) foil ball between each liner and muffin cup to form heart shape.
• Bake 28 to 30 min. or until toothpick inserted in centers comes out with fudgy crumbs. (Do not overbake.) Cool on wire racks.
• Place remaining white chocolate in microwaveable bowl. Microwave on HIGH 1 to 2 min. or until chocolate is almost melted, stirring after each min. Stir until chocolate is completely melted. Spoon chocolate into plastic sandwich bag; cut a small piece from 1 of the bottom corners of bag. Close bag tightly, then pipe chocolate into a heart shape onto top of each cooled brownie. Top with gumdrop heart.

"FROM THE HEART" CUPCAKES

Steps:

• Heat oven to 350°F (325°F 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.
• 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.
• 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. Store loosely covered.

HIDDEN HEART CUPCAKES

Steps:

• Heat oven to 350ºF.
• Line 8-inch square pan with foil, with ends of foil extending over sides. Beat cream cheese, sugar, vanilla and food coloring with mixer until blended. Add eggs; beat on low speed just until blended. Pour into prepared pan.
• Bake 15 to 18 min. or until center is almost set. Cool 30 min.; cover. Freeze 2 hours.
• Use foil handles to remove cheesecake from pan. Cut into 24 small hearts with 1-inch cookie cutter.
• Prepare cake batter as directed on package; spoon into 24 paper-lined muffin cups (see Tip.) Insert cheesecake heart, point side down, in center of batter in each cup.
• Bake 18 to 20 min. or until tops of cupcakes are firm. Cool 10 min. Remove from pan to wire racks; cool completely.
• Prepare White Chocolate-Cream Cheese Frosting; spread onto cupcakes. Top with sprinkles.

HEART-SHAPED RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Pre heat oven to the temputure on the box.Add the boxed mixes and the ingredients. Mix all the ingredients together.
• Pour into pans and bake for the time on the box for 12 cupcakes. Take out of oven and cool for an hour or more. Remove cupcakes from pans. Frost half of the cakes. Stack the remaining half on top. Frost all over. If you would like pink icing add one drop of red food coloring. add sprinkles if desired.

HEART CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 10 cups in a 12-cup muffin pan with paper liners.
• Beat flour, 1/2 cup plus 2 tablespoons sugar, butter, eggs, and vanilla for cupcakes until smooth and light in color. Fill the prepared muffin cups 1/2 full with batter.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack and let cool completely, about 25 more minutes.
• Mix powdered sugar and 1/2 cup plus 1 1/2 tablespoons butter for icing in a bowl until smooth and creamy. Smear over cooled cupcakes and place a heart candy in the middle of each one.