Cupcake Tuesday

Heart-of-my-heart chocolate cupcake

Ingredients:

24 chocolate cupcakes, cooled

1 tub (8 oz.) Cool Whipe whipped topping, thawed

72 heart shaped candies

Directions:

1. Peel paper liners from cupcakes, if nacessary. Cut rounded tops off cupcakes with serrated knife; set bottoms aside for later use.

2. Use 1-inch cookie cutter to cut heart shape from each cupcakte top; set cutouts aside.

3. Spread 1 tbsp. cool whip onto bottom of wach cupcake; cover with top of cupcake. Spoon remaining cool whip into heart shaped holes. Decorate with heart cutouts and candies.

Post yours at hooiserhomemade