Send a message to your sweetheart with these conversation heart brownie cupcakes. Pre-made frosting makes these an easy way to say you care.

Nothing says "I Love You" more than a homemade dessert. A heart-shaped chocolate brownie cupcake delivers the message quicker than Cupid's arrow.

Sweetly stated brownie cupcakes are dense, fudgy and rich in chocolatey goodness. They're a treat everyone's heartthrob will delight in-husbands and wives, boyfriends and girlfriends, kids and grandparents.

For a decadent dessert for two, try sharing a molten chocolate cake topped with a dollop of whipped topping.

Cups of creamy custard are also a great way to savor the day.

No matter what sweet treats you enjoy this Valentine's Day, the homemade touch is the surest way to the heart.

4 squares semi-sweet baking chocolate½ cup (1 stick) butter1 cup powdered sugar2 eggs2 egg yolks6 tablespoons flour½ cup thawed nondairy whipped toppingPreheat oven to 425 degrees. Butter four ¾-cup custard cups or soufflé dishes. Place on baking sheet.Microwave chocolate and butter in large microwaveable bowl on high for 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.Bake 13 to 14 minutes or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.Makes 10 servings.How to bake cakes in muffin cupsPrepare batter as directed; pour evenly among ten paper-lined medium muffin cups. Bake at 425 degrees for 10 min. or until sides are firm but centers are soft. Let stand 1 min. Makes 10 servings.Make aheadBatter can be made a day ahead. Prepare batter as directed; pour into prepared custard cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.

1 package (19.8 ounce) brownie mix (13x9-inch family size)¼ cup water½ cup vegetable oil2 eggs½ cup mini semi-sweet chocolate chips½ cup chopped walnuts, optional3 cups buttercream icing or white ready-to-use decorator icing Favorite icing colorsPreheat oven 350 degrees. Spray heart silicone baking cups with vegetable pan spray. Place cups on cookie sheet for support.In large bowl, stir together brownie mix, water, oil and eggs until well blended. Stir chocolate chips and, if desired, nuts into batter; spoon into prepared cups. Bake 20 to 22 minutes or until toothpick inserted in center comes out almost clean. Cool completely in cups on cooling grid.Tint icing desired colors. Spatula ice top of cupcakes smooth. Write messages on cupcakes in red icing using tip 3.Makes about 12 brownies.

¾ cup semi-sweet chocolate morsels2/3 cup whole milk2/3 cup heavy whipping cream4 large egg yolks¼ cup granulated sugarPreheat oven to 300 degrees.Place morsels, milk and cream in medium, heavy-duty saucepan. Heat over medium-low heat, stirring frequently, until melted and completely smooth. Remove from heat.Whisk egg yolks and sugar in small mixer bowl until thoroughly mixed. Whisk about 1 tablespoon chocolate mixture into egg mixture. Continue to gradually add chocolate mixture until combined. Pour evenly into six 4-ounce ramekins or custard cups. Place ramekins in 13 x 9-inch baking dish. Pour hot water into dish to ½-inch depth (about half way up sides of ramekins).Bake for 30 minutes or until custards are set around edges and centers still move. Cool ramekins in dish until cool enough to handle. Remove ramekins from water and place in refrigerator to cool completely. Once cool; cover with plastic wrap. Custards can be made up to 2 days in advance.Makes 6 servings.

These decadent molten chocolate cakes are the perfect finish to an elegant Valentine's dinner. The rich, creamy center makes this an ideal dessert for sharing.