Preheat the oven to 350 degrees.
Prepare the cake mix according to the package directions.
Fold the chocolate chips into the mixed batter.
Line 24 cupcake cups with paper liners.
Use an ice cream scoop to fill the cupcake liners with cake batter.
Bake for 19-22 minutes, or until the top of the cupcake bounces back when you touch it.
Allow the cupcakes to cool on a wire rack.
Take the Pillsbury Filled Pastry Bag and tear off tip of the plastic bag.
Gently squeeze the frosting down to the tip of the bag and pipe swirls onto the top of the cooled cupcakes.
Immediately sprinkle with colored sprinkles if desired.
Place the cupcakes inside cupcake holders and snap closed.
Decorate the tops of the cupcake holders with Valentine’s stickers, ribbons and hearts.