Cake

Red Velvet Cupidcakes

Name: Red Velvet Cupidcakes
Prep time: 25 s
Cook time: 22 s
Total time: 77 s
Yield: 18
Ingredients: 2/3 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels; 1 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup milk; 1 tablespoon white vinegar; 1 cup granulated sugar; 1/2 cup vegetable oil; 3 large eggs; 1 1/2 teaspoons vanilla extractdivided; 1 tablespoon red food coloring; 1 package (3 ounces) cream cheeseat room temperature; 2 tablespoons buttersoftened; 2 tablespoons milk; 3 cups powdered sugar; Assorted sprinkles (optional)

NESTLÉ® TOLL HOUSE®

Level

Easy

Prep

25 min

Cook

22 min

Servings

18 cupcakes

Topped with colorful candy sprinkles, each cupcake features red velvet cake beneath a layer of kissable cream cheese frosting. These luscious cupcakes will satisfy every generation of your family on Valentine's Day or any other day of the year.

Key Ingredients

A package of dark chocolate morsels with a maroon label and a melty chocolate chip cookie.

Morsels and Baking Ingredients

NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels

10 oz.

Ingredients

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2/3 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
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1 1/4 cups all-purpose flour
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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3/4 cup milk
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1 tablespoon white vinegar
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1 cup granulated sugar
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1/2 cup vegetable oil
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3 large eggs
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1 1/2 teaspoons vanilla extract, divided
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1 tablespoon red food coloring
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1 package (3 ounces) cream cheese, at room temperature
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2 tablespoons butter, softened
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2 tablespoons milk
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3 cups powdered sugar
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Assorted sprinkles (optional)

Make It

Step 1

Preheat oven to 350º F. Paper-line 18 muffin cups.

Step 2

Microwave chocolate in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

Step 3

Combine flour, baking soda and salt in small bowl. Combine 3/4 cup milk and vinegar in small glass measure. Beat granulated sugar, oil, eggs and 1 teaspoon vanilla extract in large mixer bowl on high for 2 minutes. Carefully beat in melted chocolate and red food coloring. Gradually beat in flour mixture alternately with milk mixture. Spoon into prepared muffin cups, filling 2/3 full.

Step 4

Bake for 22 to 27 minutes or until wooden pick inserted in centers comes out clean. Cool in pan for 10 minutes; remove to wire racks to cool completely.

Step 5

Beat cream cheese, 2 tablespoons butter, 2 tablespoons milk and remaining 1/2 teaspoon vanilla extract in medium mixer bowl until light and fluffy, scraping bowl occasionally. Gradually beat in powdered sugar until light and fluffy. Makes about 1 3/4 cups.

Step 6

Frost cupcakes with frosting. Top with sprinkles, if desired.

Tips

TIPS:

• You may substitute store bought cream cheese frosting (one 16-oz. container) to save time. • Frosting can be piped on with a pastry bag for a professional look.