CHOCOLATE-COVERED VALENTINE'S DAY STROOPWAFEL CUPCAKES
Surprise your Valentine by creating stroopwafel cupcakes! Stroopwafels are a Dutch treat made from two thin layers of crisp waffle-like cookies joined by a cinnamon-flavored caramel filling. Our stroopwafel cupcakes recipe uses Betty Crocker™ Super Moist™ Devil's Food Cake Mix, a homemade cream cheese frosting and dipped mini Dutch stroopwafels. The little cookies are naturally adorable, but when dipped in chocolate and decorated with pink sprinkles, they're sure to capture anyone's heart.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box for 24 cupcakes. Divide batter evenly among muffin cups (about two-thirds full).
- Bake 14 to 19 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Meanwhile, in small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute; stir. If necessary, continue microwaving and stirring in 15-second intervals until melted and smooth. Dip half of each stroopwafel into chocolate. Place on parchment-covered cookie sheet. Immediately sprinkle stroopwafels with some of the sprinkles. Refrigerate about 10 minutes or until coating is set.
- In large bowl, beat cream cheese, butter, vanilla and 1 teaspoon of the milk with electric mixer on high speed until fluffy. Reduce speed to low; gradually add powdered sugar. Increase speed to medium, beating until smooth and fluffy. If frosting is too thick, add more milk, 1 teaspoon at a time, until desired consistency.
- Place frosting in large resealable freezer bag. Cut off one bottom corner to make 1-inch opening. Pipe frosting in circular motion over cupcakes. Top with a stroopwafel. Store covered in refrigerator.
Nutrition Facts : Calories 330, Carbohydrate 43 g, Cholesterol 45 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Cupcake, Sodium 240 mg, Sugar 33 g, TransFat 0 g
MINI CUPCAKE CHOCOLATE BOX
You don't need a guide for this box of chocolates -- every treat is a cupcake!
Provided by Food Network Kitchen
Time 20m
Yield 12 cupcakes
Number Of Ingredients 0
Steps:
- Bake mini chocolate cupcakes in foil liners, then microwave store-bought frosting (milk and dark chocolate flavors) until runny and spoon the frosting on top of the cupcakes. (Place whole almonds on a few before you frost so they'll look like classic boxed chocolates.) Drizzle melted white or dark chocolate on top. Fill a heart-shaped box with the cupcakes.
HANDWRITTEN VALENTINE CUPCAKES WITH CHOCOLATE GLAZE
These decadent cupcakes are certain to make your valentine smile. They're perfect for an office party for 20 or a quiet dinner for two.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 18
Number Of Ingredients 3
Steps:
- Dip tops of each cupcake in chocolate glaze, letting excess drip off. Let stand until set, about 30 minutes. Fit a pastry bag with the smallest plain round tip. Fill bag with melted white chocolate, and use to write on cupcakes. Decorated cupcakes will keep, covered, for up to 2 days.
SURPRISE-INSIDE VALENTINE'S CUPCAKES
Cut into these cupcakes to reveal a surprise cookie heart! Perfect to serve to your loved ones on Valentine's Day!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 24
Number Of Ingredients 12
Steps:
- To make Heart Cookies: Heat oven to 375°F. In medium bowl, stir Heart Cookie ingredients until soft dough forms. Roll dough 1/4 inch thick on floured surface. Cut out at least 92 cookies with 1-inch heart-shaped cookie cutter. Place 1 inch apart on ungreased cookie sheet.
- Bake 7 to 9 minutes or until edges are set. Cool on cookie sheet 1 minute. Remove to cooling racks. Cool completely, about 15 minutes.
- To make Cupcakes: Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Beat Cupcake ingredients in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy).
- Spoon 2 level tablespoons cake batter into each of the paper baking cups. Place row of 3 heart cookies in middle of each cup, standing up in batter. Mark cup or make small cut in cup to identify front of each cupcake. Spoon 1 heaping tablespoon remaining cake batter over heart cookies in each cup, being careful not to tip cookies over.
- Bake cupcakes 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove to cooling rack. Cool completely, about 1 hour.
- To make Frosting: Beat marshmallow creme, 1 cup softened butter and 1 tablespoon of the milk in large bowl with electric mixer on medium speed until blended. Beat in powdered sugar. Add more milk, 1 teaspoon at a time, until fluffy and spreadable. Pipe or spread frosting on the cupcakes.
- Place remaining heart cookies on tops of cupcakes with front of each cookie facing front of cupcake. (People will know which direction to cut or bite into cupcakes to see the hearts.)
Nutrition Facts : Calories 390, Carbohydrate 53 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 19 g, TransFat 1 g
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