Recipes
Directions
Heat oven to 350°F. You'll need 24 regular-size (2 1/2-in. diameter) muffin cups lined with foil liners. Put 1 candy in center of each.
Batter: In a large bowl with mixer on medium-high speed, beat butter, sugar, cocoa powder, baking soda, salt and vanilla 2 minutes until creamy. Beat in eggs, one at a time, until blended. Stir buttermilk, food color and vinegar in a 2-cup measure until well blended. With mixer on low speed, beat in flour in three additions, alternating with buttermilk mixture in two additions, beating just until blended. Spoon a scant 1⁄4 cup batter over candy in each cup, keeping candy in center.
Bake 20 to 25 minutes until a wooden pick inserted in center of cupcakes comes out clean. Cool in pan on a wire rack 5 minutes, then remove from pan to rack. Cool completely.
Frosting: Beat cream cheese and butter in a medium bowl with mixer on medium speed until smooth and creamy. On low speed, add confectioners' sugar and vanilla. Increase speed to high and beat until smooth and fluffy.
Frost cupcakes and sprinkle with heart-shaped decors. Refrigerate until serving.
Ingredients
U.S. Metric Conversion chart
24 chocolate Hershey’s Kisses or Hugs candies
1 1/2stick(s) (3/4 cup) butter, softened
1 1/2cup(s) granulated sugar
1/4 cup(s) unsweetened cocoa powder
1 teaspoon(s) baking soda
1 teaspoon(s) salt
1 teaspoon(s) vanilla extract
2 large eggs
1 cup(s) buttermilk
2 tablespoon(s) (1 oz) liquid red food color
2 teaspoon(s) white vinegar
2 1/2cup(s) cake flour (not self-rising)
2 (8 oz each) bricks cream cheese, softened
1 stick(s) (1/2 cup) butter, softened
1 1/2cup(s) confectioners’ sugar
1 teaspoon(s) vanilla extract
Garnish: heart-shaped decors
Red Velvet Cupcake Recipe
Directions
Heat oven to 350ºF. Line 12 regular-size (2 1⁄2-in. diam) muffin cups with paper liners.
Beat butter, sugar, cocoa, baking powder, baking soda and salt in a large bowl with mixer on low speed 1 minute or until well blended. Add eggs; beat 2 minutes or until fluffy. Beat in milk and vanilla (batter may look curdled), then flour just until blended.
Spoon scant 1⁄4 cup batter into each muffin cup, filling each about 2⁄3 full.
Bake 20 to 25 minutes until a wooden pick inserted in centers of cupcakes comes out clean. Cool in pan on a wire rack 5 minutes before removing from pan to rack.
Repeat steps 3 and 4 with remaining batter. Let cupcakes cool completely before frosting and decorating.Each recipe makes 24 cupcakes. If you have two 12-cup muffin pans, you can bake them side by side on the middle rack of your oven if space permits.
Unfrosted cupcakes can be stored covered at room temperature up to a day, or frozen in an airtight container up to a month. Thaw before frosting. Once frosted and chilled, they can be refrigerated, very loosely covered, up to 2 days.
Basic Chocolate Cupcake Recipe
Ingredients
2 stick(s) (1 cup) butter, softened
1 1/2cup(s) sugar
2/3cup(s) unsweetened cocoa powder
1 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
2 large eggs
1 cup(s) milk
2 teaspoon(s) vanilla extract
2 1/2cup(s) all-purpose flour
Ingredients
1 cup unsalted butter or margarine, room temperature
1/2 cup milk, room temperature
1/4 teaspoon salt
2 teaspoons vanilla or other desired flavoring
2 pounds confectioners' sugar
Directions
Combine all the ingredients in large mixing bowl and mix at slow speed until smooth. If stiffer icing is needed, or if the weather is very warm, add a little extra sugar.
INGREDIENTS:
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum (optional)
DIRECTIONS:
1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
Buttercream Recipe
Ganache Recipe