Love Note Cupcakes

Love Note Cupcakes
Photo: Blaine Moats
Prep Time:
50 mins
Cool Time:
45 mins
Total Time:
50 mins
24 (2-1/2 inch) cupcakes


  • 1 2-layer-size package German chocolate cake mix

  • 1 2 ounce bottle (1/4 cup) red food coloring

  • 1 recipe White Chocolate Whipped Cream

  • 1 recipe Mascarpone Frosting

  • 2 cup Chocolate Butter Frosting or canned chocolate frosting

White Chocolate Whipped Cream

  • 3 ounce white baking chocolate, chopped

  • 1 cup whipping cream

Chocolate Butter Frosting

  • ¾ cup softened butter

  • ½ cup unsweetened cocoa powder

  • 2 cup powdered sugar

  • ½ cup milk

  • 2 teaspoon vanilla

  • 6 cup powdered sugar

  • Milk

Mascarpone Frosting

  • ½ cup mascarpone cheese

  • ¼ cup butter, softened

  • ½ teaspoon vanilla

  • 4 cup powdered sugar

  • 2 teaspoon milk


  1. Line twenty-four 2-1/2-inch muffin cups with paper bake cups. Set aside.

  2. Preheat oven to 350 degrees F. Prepare cake mix according to package directions, except use a mixture of the red food coloring and water to equal the amount of water called for in the package directions. Fill muffin cups and bake as directed for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

  3. Spoon White Chocolate Whipped Cream into a pastry bag fitted with a large round or star tip. Push tip into the top of each cupcake and force some whipped cream inside cupcake.

  4. Frost cupcakes with some of the white Mascarpone Frosting, pink Mascarpone Frosting, or Chocolate Buttercream. Place the remaining frostings in separate pastry bags fitted with writing tips or small star tips. Pipe messages or draw hearts onto cupcakes. Cover loosely and chill to store. Makes 24 (2-1/2-inch) cupcakes.

White Chocolate Whipped Cream

  1. In a small heavy saucepan, combine white baking chocolate and 1/4 cup of the whipping cream. Cook and stir over low heat until chocolate is nearly melted. Remove from heat; stir until smooth. Cool for 15 minutes. In a large bowl, beat remaining whipping cream with an electric mixer on medium speed until soft peaks form (tips curl). Add the cooled white chocolate mixture. Beat just until stiff peaks form (tips stand straight). If desired, cover and chill for up to 24 hours.

Chocolate Butter Frosting

  1. In a very large mixing bowl beat butter with an electric mixer on medium speed until smooth. Beat in cocoa powder. Gradually add 2 cups powdered sugar, beating well. Slowly beat in 1/2 cup milk and vanilla. Gradually beat in an additional 6 cups powdered sugar. Beat in additional milk, 1 tablespoon at a time, as needed to reach spreading consistency. Makes enough to frost tops and sides of two 8- or 9-inch layers.

Mascarpone Frosting

  1. In a large bowl, combine mascarpone cheese and softened butter. Beat with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar, beating well. Beat in milk, 1 teaspoon at a time, to reach spreading consistency.

Nutrition Facts (per serving)

374 Calories
16g Fat
56g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 374
% Daily Value *
Total Fat 16g 21%
Saturated Fat 8g 40%
Cholesterol 57mg 19%
Sodium 181mg 8%
Total Carbohydrate 56g 20%
Total Sugars 47g
Protein 3g
Calcium 30.3mg 2%
Iron 0.7mg 4%
Potassium 35mg 1%
Folate, total 16.1mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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