1 (15.25 ounce) package devil’s food cake mix
1 (3.4 ounce) package instant chocolate pudding mix
3/4 cup sour cream
3/4 cup vegetable oil
3 large eggs, lightly beaten
2 teaspoons pure vanilla extract
1/2 cup warm water
2/3 cup mini chocolate chips, optional
For the Sparkling Hearts
24 Campfire® CupidMallows
1/2 cup candy melts
For the Buttercream
3 sticks unsalted butter, softened
1 ½ pounds (24 ounces) powdered sugar, sifted
2 teaspoons clear vanilla extract (this helps maintain the bright white color)
2-3 tablespoons heavy cream or milk
For the Cupcakes:
Preheat oven to 350°F. Line 2 12-cup standard muffin tins with paper liners.
In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water.
Beat for about two minutes on medium speed until well combined. Fold in chocolate chips. Be sure to scrape down the sides of the bowl and give them batter one final mix.
Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
Remove cupcakes from muffin tins and allow to fully cool on a wire rack.
Once the cupcakes have cooled, prepare the sparkling hearts and buttercream.
For the Sparkling Hearts:
Line a baking sheet with parchment paper. Melt the candy melts according to package directions.
Dip one side of the heart into the melts and use an offset spatula to remove any excess melted candy, immediately sprinkle the heart with sparkling sugar.
Place the dipped heart on prepared sheet and allow the candy to harden.
Repeat with remaining CupidMallows.
For the Buttercream Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for five minutes.
With the mixer on low speed, slowly add in the powdered sugar, and continue beating until well blended.
Add in vanilla and mix on low speed until incorporated.
Turn the mixer back up to medium-high speed and beat the buttercream for an additional 5 minutes. If the buttercream is too thick, add in a bit of milk, one teaspoon at a time until you reach the desired consistency.
Pipe buttecream onto cooled cupcakes and top with sparkling hearts.
The cupcake liners are from Michaels.
I used a Wilton 1M piping tip for these cupcakes.
Recipe by: My Baking AddictionClick here to print