Valentine Parfait Cupcakes

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

Difficulty Level

Valentine Parfait Cupcakes

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

  • 2h 15min Total Time
  • 24 cupcakes Servings

All You Need Is ...

Cupcake

  • 1 box (425g) Betty Crocker™ Devil's Food Cake Mix
  • 120 ml vegetable oil
  • 230 ml water
  • 3 medium free range eggs

Topping and Decoration

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

Made with these Betty Crocker ™ products

Betty's Easy Steps Hide Images

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.

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