Strawberry Jam Cupcakes with Chocolate Heart
1 box Yellow Cake Mix
1/2 cup strained strawberry jam
1 cup powdered sugar
7-10 drops red food coloring
1 cup chocolate chips
Preheat oven to 350°F. Line muffin tins with 24 cupcake liners.
In a large bowl, beat 1 box cake mix, water, eggs, and oil per package instructions.
Pour batter into cupcake pan; fill each cupcake liner halfway for 24 cupcakes. Bake for 19-23 minutes per package instructions.
Melt chocolate chips. On a sheet pan covered in wax paper, use a spoon to draw a heart (similar to writing a "V"). Repeat until you have 24 hearts. Let chocolate set.
Beat together Frosting, powdered sugar, jam and food coloring until fully combined. Place an open star tip into a piping bag (or plastic storage bag) and fill with frosting. Pipe a swirl on top of each cupcake. Top with chocolate heart.
Serving Size (1 of 24 cupcakes (76g)), Calories 260 (Calories from Fat ), Total Fat 11g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 25mg, Sodium 180mg, Total Carbohydrate 41g (Dietary Fiber 1g, Sugars 32g, Includes 28g Added Sugars), Protein 2g, Potassium 71mg, thiamine 0mg, Riboflavin 0mg, niacin mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mg, Calcium 42mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.