Heart shaped cupcakes are a perfect treat on Valentine’s Day. There are two ways that you can form the cupcakes – either by using a heart shaped cupcake pan or by forming existing cupcake liners into individual heart shapes. Once you figure out how you’ll form the heart shape, you can follow any cupcake recipe that you want.
Heart Shaped Chocolate Cupcakes Recipe
Adapted from Betty Crocker
Ingredients:
For the cupcakes:
- 1 cup all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup boiling water
- 1/3 cup unsweetened cocoa powder
- ½ cup butter, brought to room temperature
- ¾ cup granulated sugar
- ½ teaspoon vanilla
- 1 egg
For the frosting:
- 1 1/3 cups semisweet chocolate chips
- ¼ cup butter, cut into pieces
- 1 cup whipping cream
For the decorations:
- Chocolate Sprinkles
- Candy Sprinkles
- Conversation Hearts
- Mini Chocolate Chips
Directions:
For the cupcakes:
Preheat oven to 350 degrees Fahrenheit. If using a heart shaped cupcake pan, spray it with nonstick cooking spray. Otherwise, position cupcake liners into a regular cupcake pan and form into heart shapes using this method.
Add the flour, baking soda, salt, and baking powder to a large mixing bowl and whisk together using a balloon whisk. Add the boiling water to a small mixing bowl and whisk in the cocoa powder until it’s dissolved into the boiling water.
Put the butter in a large bowl and beat for about thirty seconds with an electric mixer that has been set on medium speed. Add the sugar and beat together until it’s incorporated. Add the vanilla extract and egg to the mixture and beat on medium speed until the mixture is smooth.
Gently stir in the cocoa and water mixture using a wooden spoon. Slowly add the flour mixture in batches, beating on low speed with the electric mixture until the batter is smooth.
Spoon the batter into the cupcake pans or cupcake liners until filled to ¾ of the way. Place pan in the center of the oven and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pan on wire racks.
For the frosting:
Place the chocolate chips and chopped butter in a medium sized mixing bowl. Fill a small to medium-sized saucepan with about two inches of water. Place the bowl on top of the pan to create a double burner and heat the water over medium low heat. The hot steam will melt the chocolate chips. This should take about 15 minutes.
Stir the mixture well with a wooden spoon until it is smooth and shiny. Lower the heat to medium and whisk in the whipping cream until the mixture is heated all the way through and is completely smooth. Place mixing bowl in the refrigerator for 30-45 minutes, stirring the mixture about every 10 minutes. Frost the cupcakes with this frosting after they cool. Decorate each cupcake with one of our suggested decorations, if desired.