Valentine Parfait Cupcakes

These moist chocolate cupcakes make the perfect Valentine treat topped with creamy frosting and pretty heart sprinkles!

Difficulty Level

Valentine Parfait Cupcakes

These moist chocolate cupcakes make the perfect Valentine treat topped with creamy frosting and pretty heart sprinkles!

  • 1hr 40min Total Time
  • 24 cupcakes Servings

Ingredients

Cake

  • 1 box Betty Crocker™ Devil’s Food Cake Mix
  • 3 extra large eggs
  • 3/4 cup (180ml) water
  • 1/3 cup vegetable oil

Topping and Decoration

  • 2 tubs Betty Crocker™ Creamy Deluxe™ Vanilla Frosting
  • 75g dark chocolate chips
  • Red and pink heart confetti (sugar sprinkles)

Instructions Hide Images

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.

Expert Tips

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.

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