Valentine's Day Cupcakes Recipe

A plate of heart cupcakes with red heart sprinkles.

5 from 2 votes

Valentine's Day Cupcakes Recipe

Chocolate frosting, heart sprinkles, and candy toppers make Valentine’s Day Cupcakes the kind of dessert that feels handmade, thoughtful, and totally celebration-worthy.

Prep Time22

Cook Time18

Total Time40

Course: Cupcakes, Dessert

Cuisine: American

Diet: Vegetarian

Servings: cupcakes

Calories: 405kcal

Author: Andrea

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 + 1/2 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

Dutch-process or Special Dark cocoa powder can replace unsweetened cocoa powder, or you can use a blend of both for deeper flavor.

STORE Sweetheart Cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving.

To FREEZE, place unfrosted cupcakes in a freezer-safe container for up to 2 months. Freeze frosting separately. For frosted cupcakes, flash freeze for 1 hour, then wrap and freeze. Thaw at room temperature.

Nutrition