Step 1

Preheat oven to 350°F. In a stand mixer, beat together the Betty Crocker™ chocolate cake, eggs, butter, vanilla, almond extract, water, and the entire tube of red gel coloring until smooth.

Step 2

Line 24 muffin tins with aluminum-Use an ice cream scoop to transfer the batter into each lined cup.

Step 3

Bake in preheated oven for 18-20 minutes. Remove from oven and cool completely.

Step 4

Use a small spoon or ice cream scoop to remove a small portion of cake from the center of each cupcake.

Step 5

Drizzle the cream, evaporated milk, and sweetend condensed milk into the center of each cupcake, evenly drizzling the three types of milk between all 24 cupcakes. Allow to set for about an hour before frosting with cream cheese frosting.

Step 6

Press a chocolate truffle cupcake or chocolate heart on top of each cupcake, or sprinkle with sprinkles to finish off your cuppies with utter perfection.