Caramel and pecan filling transforms chocolate cupcakes into a scrumptious Valentine?s Day treat. Topped with lovingly handmade open candy hearts using Wilton Candy Melt candy, these easy-to-make cupcakes will win hearts this February.
Make heart toppers. Melt 4 ounces of light cocoa Candy Melts candy according to package directions. Place medium heart Cut-Out on pan. Use melted light cocoa Candy Melts candy in cut disposable decorating bag to pipe approximately 1/8 in. layer of candy. Place smallest heart in center of medium heart. Tap lightly to level. Chill to set, about 10 to 15 minutes. Remove candy plaque from cutters.
Make candy curls. Melt remaining light cocoa Candy Melts candy according to package directions. Add 1 1/4 teaspoons shortening; stir until melted. Pour melted mixture into mini loaf pan cavities, 1 in. thick. Chill until set, 25 to 30 minutes. Unmold and bring to room temperature. Use peeler or cheese slicer on narrow side of candy to make various sized candy curls. Reserve remaining blocks of candy for future use.
Make cupcakes. Prepare cupcake batter following recipe directions. Bake and cool cupcakes. Mix 3/4 cup caramel topping and 3/4 cup pecans for filling. Use paring knife to cut a hole, approx. 1 in. wide x 1 in. deep, in the top of each cupcake. Spoon 1 tablespoon of filling into each cupcake.
Decorate cupcakes. Prepare chocolate buttercream icing following recipe directions. Use tip 1M, cut disposable decorating bag and icing to pipe swirl on top of cupcake. Use fudge and caramel toppings in cut disposable decorating bags to drizzle toppings. Sprinkle with pecans. Insert heart topper in icing. Place candy curls on top of icing.