These moist chocolate cupcakes make the perfect Valentine treat topped with creamy icing and pretty heart sprinkles!
Preheat the oven to 180°C (160°C for fan assisted ovens), Gas Mark 4. Line 2 x 12-hole muffin trays with paper muffin cases.
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 trays for 5 minutes then transfer to a wire rack and leave to cool completely.
Spoon the icing into a large disposable piping bag fitted with a large plain nozzle. Pipe swirls of icing 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.
Back to Top
