Chocolate Cake with Vanilla Frosting Cupcakes

Enjoy these chocolate cupcakes topped with vanilla frosting. A classic you can't resist!

Difficulty Level

Chocolate Cake with Vanilla Frosting Cupcakes

Enjoy these chocolate cupcakes topped with vanilla frosting. A classic you can't resist!

  • 3hr 35min Total Time
  • 40min Prep Time
  • 12 Servings

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

Instructions Hide Images

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.

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.

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.

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