These moist chocolate cupcakes make the perfect Valentine treat topped with creamy frosting and pretty heart sprinkles!
Preheat the oven to 180°C (160°C fan forced). Line 2 x 12-hole muffin pans with paper muffin cases.
Open the cake box, remove enclosed frosting sachet and reserve for another use. Put the cake mix in a large mixing bowl and add the oil, water and eggs. Beat with an electric mixer for 2 to 3 minutes until smooth and creamy.
Divide the mixture evenly between the paper muffin cases. Bake for 15 minutes until risen and a skewer inserted into one cupcake comes out clean. Cool in the pans for 5 minutes then transfer to a wire rack and leave to cool completely.
Spoon the frosting into a large disposable piping bag fitted with a large plain nozzle. Pipe swirls of frosting on top of each cupcake.
Melt the chocolate in a heatproof bowl set over a saucepan of simmering water. Cool for 5 minutes then use a teaspoon to drizzle the chocolate over the frosted cupcakes. Sprinkle with heart confetti and leave in a cool place until the chocolate has set.
Make sure to push the end of the wooden spoon almost down to the bottom of the cake to make plenty of room for the puree.
Wipe the end of the spoon with damp kitchen paper after pushing it into the cake each time.
Keep cake refrigerated until ready to serve.
This fruity dessert combines Betty Crocker™ Vanilla Cake Mix and other ingredients like passionfruit pulp to create a taste sensation. The recipe takes about an hour to bake and serves up to 12 people. Give it a try for a special occasion!
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