Recipes

Chocolate Filigree Hearts (see recipe)

Heat oven to 350°F. Combine all filling ingredients in small bowl. Beat at medium speed, scraping bowl often, until well mixed. Set aside.

Combine 1 3/4 cups sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. Add water, melted chocolate and 1 teaspoon vanilla. Continue beating until well mixed. (Mixture may look curdled.) Reduce speed to low; add flour, baking powder, baking soda and salt. Beat until well mixed.

For each cupcake, spoon 1 rounded tablespoon chocolate mixture into each paper-lined cupcake cup; top with 1 tablespoon cream cheese mixture. Spoon 1 rounded tablespoon chocolate mixture on top.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. Remove from pans. Cool completely.

Meanwhile, beat whipping cream and powdered sugar in small bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in 1/2 teaspoon vanilla.

Spread about 3 tablespoons frosting onto each cupcake. Garnish with Chocolate Filigree Hearts or as desired. Store refrigerated.

Makes 2 1/2 dozen cupcakes.

Tip: Refrigerate frosting for up to 4 days. If mixture softens, rewhip to stiff peaks.