Chocolate Cake with Vanilla Frosting Cupcakes

Prep Time: 35 min

Total Time: 1 hour 55 min

Servings: 24

Ingredients

Cupcakes
1	box Betty Crocker® SuperMoist® chocolate fudge cake mix
	Water, vegetable oil and eggs called for on cake mix box
Frosting
1	container Betty Crocker® Premium vanilla frosting
150	grams white chocolate
Chocolate Hearts
75	grams semisweet chocolate chips
½	teaspoon shortening

Directions

1 Heat oven to 180°C (170°C 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 chocolate 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. Store loosely covered.