Heart-of-My-Heart Chocolate Cupcakes
2 Review(s)
15 Min
Prep : 15 Min
We used a heart-shape cookie cutter and heart-shape candies to make these Heart-of-My-Heart Chocolate Cupcakes. They're perfect for Valentine's Day—or any day that you want to spread some love.
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24 Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
24 chocolate cupcakes, cooled
2
3 cups thawed Cool Whip Whipped Topping
3
72 heart-shaped candies
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Step 1
Peel paper liners from cupcakes, if necessary. Cut rounded tops off cupcakes with serrated knife. Cut heart-shaped cutout from centre of each top with 1-inch cookie cutter; reserve cutout for later use. Step 2
Spread about 1 Tbsp. Cool Whip onto bottom half of each cupcake; cover with cupcake top. Spoon remaining Cool Whip into heart-shaped holes. Step 3
Decorate with reserved heart cutouts and candies. Keep refrigerated. Kraft Kitchen Tips!
Substitute
Prepare using Cool Whip Light Whipped Topping.
Nutrition
Calories
150
Calories From Fat
0
% Daily Value
Fat 9 g
Saturated fat 2.5 g
13 %
Cholesterol 25 mg
Sodium 190 mg
8 %
Carbohydrate 18 g
Fibre 1 g
Sugars 10 g
Protein 2 g
Vitamin A
0 %
Vitamin C
0 %
Calcium
4 %
Iron
8 %
Servings
24
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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