Spray an 8-inch square baking pan with non-stick spray. Make the white cake mix according to package directions. Pour 1 1/2 cup batter into the greased pan. Save rest for extra cupcakes or another small cake recipe.

Bake at 350 degrees for about 20 minutes or until a tooth pick inserted into the center comes out clean. Let the cake cool completely.

Run a butter knife around the edges of the cake. Lay a cutting board on top of the pan. Carefully turn the board and pan over together. Lift the pan straight up to remove the cake. Then use a heart-shaped cookie cutter to press hearts out of the cake.

Put cupcake liners in a muffin tin.

Prepare the chocolate cake mix according to package directions. Pour 2 tablespoons of the chocolate batter into each liner.

Gently press a cake heart into the batter in each liner. The bottom of the heart should point down. Cover each heart with a bit more chocolate batter.

Bake cupcakes at 350 degrees for 24 to 26 minutes. When done, let the cupcakes sit in the pan for 10 minutes. Then transfer to cooling rack. Let them cool completely before frosting.

Fill a pipping bag with cherry buttercream frosting. Pipe on a generous amount of frosting on top of each cupcake.

Put the chocolate chips in a microwave-safe bowl. Melt the chips in the microwave on high for 15 seconds, stir and microwave another 15 seconds until melted. Gently dry cherries then dip each cherry into the melted chocolate. Finish each cupcake with a chocolate-covered cherry on top.

This tutorial was excerpted with permission from Custom Confections: Delicious Desserts You Can Create and Enjoy” by Jen Besel and published by http://www.capstoneyoungreaders.com">Capstone Young Readers.