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Ingredients

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Directions

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  • Heat oven to 350°F. Line 24 muffin cups with baking liners. Coat liners with cooking spray. Melt chocolate and butter in heavy saucepan over low heat, stirring, until smooth. Remove from heat. Let cool.

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Instructions Checklist
  • In a large bowl, with electric mixer on high, beat egg yolks and 1/4 cup sugar until very thick and pale, about 3 minutes. Fold in melted chocolate and vanilla. Using clean, dry beaters, beat egg whites and remaining 1/4 cup sugar in bowl until stiff peaks form, about 2 minutes. Fold egg-white mixture into chocolate mixture until well combined. Pour into baking liners.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Bake 25 minutes, or until toothpick inserted in center of a cupcake comes out clean. Tint whipped cream pale pink; frost cooled cupcakes. Use chocolate morsels for eyes, and pipe a smile onto each cupcake face with tubed icing.

Tips

*To order gluten-free vanilla extract, call Wilton Industries at 800-794-5866. Nestlé chocolate morsels and Cake Mate tubed icings are both gluten-free.

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