Your Valentine is going to "heart" this dessert! Surprise them with a homemade cupcake topped with a champagne buttercream frosting.

Champagne Heart Cupcakes

Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper. Spray parchment with nonstick spray; set aside. 

Place cake mix, champagne, oil, and egg whites in a mixing bowl. Beat with an electric mixer on low speed until combined. Beat on medium for 2 minutes. Divide batter in half; set one portion aside. Tint remaining batter pink with food coloring; pour into prepared pan. Bake 12 to 15 minutes or until a wooden toothpick inserted in center comes out clean. Cool. Using a 1-1/4-inch heart-shaped cookie cutter, cut out hearts from cake. 

Line 12 standard muffin cups with paper liners; fill each halfway with reserved batter. Stand a pink heart in center of each; cover with remaining batter. Bake 14 to 16 minutes or until a toothpick inserted near centers comes out clean. Cool on a wire rack. 

Make Champagne Buttercream: Beat butter for 30 seconds with an electric mixer. Gradually add powdered sugar, beating on low until combined. Add champagne, vanilla, and salt. Beat on medium until smooth and creamy.

Tint half of buttercream pink. Add buttercreams to separate pastry bags. Snip corner of each bag. Add bags to a larger bag fitted with a star tip. Pipe buttercream on cupcakes. Garnish with nonpareils and sprinkles, if desired. 