Rich, moist, Chocolate Sweetheart Cupcakes topped with a thick cocoa buttercream. The perfect Valentine’s Day Chocolate Cupcake!
A few weeks ago I finally perfected my chocolate cupcake recipe! So I decided to use it to make these festive chocolate sweetheart cupcakes. They’re incredibly moist, tender and topped with the fluffiest chocolate buttercream! I used these fun little Ghirardelli Valentine’s Day Impressions along with some chocolate shavings and heart sprinkles to make these extra special. If you can’t find chocolate heart candies at your grocery, you can find various chocolate heart candies here on Amazon from Ghiradelli, Dove and Reese’s among others for your cupcake decorations.
Have I ever mentioned just how much I love Ghirardelli? Maybe it’s because I grew up near San Francisco, or because I love all of their decadent dark chocolate bars. I do know one thing though, their baking products are a pantry staple. As a frequent baker, I love using their 60% cacao baking chips, they ensure the best taste and texture to any baked treat or decadent confection I make! I used 2 oz. of their chips (melted) to help give these cupcakes their rich chocolatey flavor.
But I didn’t stop there. I shaved the chips for the topping and popped out the centers of their Valentine’s Day Impressions too. Have you ever tried them? They’re perfect for snacking on since their individually wrapped and make great little gifts for Valentine’s Day. I especially love the milk & dark chocolate combo, however, they also come in milk & white. I decided to leave a few of them whole and just press them into the frosting of a few of the cupcakes- it was easy and just as pretty.
So before you jump into the kitchen to whip up a batch of these beauties, let me give you a few tips. First, make sure all of your ingredients are at room temperature. Use high quality ingredients (the better the ingredients, the better the cupcakes will taste). Don’t swap out full-fat sour cream or buttermilk for anything else! Use espresso powder to enhance the flavor of the chocolate.
Lastly, do not overbake these cupcakes! Ok? Now let’s get baking, because these cupcakes are a definite must-make!
Whether you’re making these for friends, family or for someone extra special, these chocolate sweetheart cupcakes are sure to be a hit! There’s no need to buy those hard little conversation hearts, because each cupcake comes with it’s own message! How cool is that?! Enjoy & happy Valentine’s Day!
Valentine's Day Cupcakes Recipe
Ingredients
Cupcakes
- 1/4 cup unsalted butter - melted
- 1/2 cup canola or vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 2 oz 60% bittersweet chocolate - melted
- 2 eggs + 2 yolks - room temperature
- 1 cup all-purpose flour
- 1/2 cup natural unsweetened cocoa powder - sifted*
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup full-fat sour cream or buttermilk - room temperature
- 1/2 cup warm water + ½ tsp espresso powder
Chocolate Buttercream
- 1 cup (2 sticks) unsalted butter - room temperature
- 1/2 tsp salt
- 2 tsp vanilla extract
- 3 1/4 cups powdered sugar
- 1/2 cup unsweetened cocoa powder - sifted*
- 3-4 Tbsp heavy whipping cream
Toppings
- chocolate shavings
- Ghirardelli Valentine's Day Impressions - centers only
Instructions
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line two standard-size cupcake pans with 18 cupcake liners, and set aside.
- In the bowl of a stand mixer, beat the butter, oil, sugars, vanilla extract, and melted chocolate until smooth. With the mixing speed on low, add the eggs one at a time until incorporated.
- In a medium-sized mixing bowl, whisk together the flour, sifted cocoa powder, salt, and baking soda. With the mixing speed on low, gradually add the dry ingredients along with the sour cream (or buttermilk) and the warm water/espresso mixture. Mix until combined. Allow the batter to rest for 5 minutes.
- Divide the cupcake batter evenly among the cups, filling ⅔ of the way full (I like to use a large scoop, a #20). Place in the oven and bake for 17–20 minutes, or until the tops spring back when touched and a cake tester comes out clean. Be careful not to overbake! Allow the cupcakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
- Meanwhile, to prepare the frosting, in a large mixing bowl or the bowl of a stand mixer, beat the butter until smooth and creamy, about 3 minutes. Turn the mixing speed off, and add the salt and the vanilla extract. Turn the mixing speed on to low, then gradually add the powdered sugar and cocoa. Beat for 2 minutes, then turn to low and add the cream. Turn the speed up and beat for 2 minutes, or until light and fluffy. Spread or pipe onto the cooled cupcakes, and garnish with sprinkles, chocolate shavings, and the centers of the Ghirardelli Valentine's Impressions.
NOTES
Nutrition
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
I can’t get enough of these cupcakes! They’re moist, chocolatey, and the frosting is so creamy. Plus, they’re super cute. Can’t wait to make these again!
These look fantastic, I LOVE our posts! Pinning!
Just had surgery and was in the hospital for 6 weeks. Not allowed out of the bed yet. Sure is wrong time of the year to see desserts like this and know you can’t make them. They look absolutely delectable. Congratulations on your perfection.
These look SO amazing! And you can never, ever go wrong with Ghirardelli Chocolate!
Your cupcakes are absolutely adorable 🙂 I must try this great recipe for Valentine’s Day 🙂