SweetHeart Chocolate CupCakes

Vanilla frosting (homemade
or ready-to-spread)
Few drops red food color (optional)
1/4 cup chopped maraschino c
herries (optional)
Decorative themed candies, colored
sprinkles or sugars (optional)

Heat oven to 350°F. Line about 30 muffin
cups (2-1/2 inch in diameter) with paper or
foil baking cups.
Stir together sugar, flour, cocoa, baking
powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on
medium speed of mixer 2 minutes. Stir in
boiling water (batter will be thin). Fill cups
2/3 full with batter.
Bake 22 to 25 minutes or until wooden
pick inserted in centers comes out clean.
Cool completely in pans on wire rack.
Frost with vanilla frosting or tint all or
part of frosting with a few drops of red food
color to get pink. Stir in chopped maraschino
cherries, if desired. (For best results,
dry cherries thoroughly on paper towels.)
Garnish with decorative candies, sprinkles
and OPEN CHOCOLATE HEARTS, if
desired. Makes about 30 cupcakes.
For directions on making the OPEN
CHOCOLATE HEARTS visit the