Oh yay. The Hallmark holiday is almost here! I bet ya’ll have heard that before. Lots of people roll their eyes at Valentine’s Day. They think Hallmark invented it.
According to Wikipedia, Valentine’s Day actually honors one or more early saints named Valentines. So no, Hallmark didn’t invent it. But they DO capitalize on those $5 gushy cards you can buy for your sweetheart (or for your kid, pet, mailman, sister-in-law to your brother’s brother-in-law..). I prefer the homemade cards anyway, thank you very much.
Actually, I love Valentine’s Day now that I’m not helping to address 50 cards to classmates and help plan school parties and make Valentine’s boxes. (Forgive me, teachers.) And it’s a great excuse to bake cupcakes with pink frosting and sprinkles.
February is also a special month because it’s my sister’s birthday (Happy Birthday Shari!) and several close girlfriends as well. I think I’ll bake them all cupcakes. 🙂
For these Chocolate Sweetheart Cupcakes, I took my Jumbo Chocolate Birthday Cupcake recipe and made a few changes. The biggest change to this recipe is the filling. Instead of a cream cheese and chocolate chip filling, you cut a cone shaped hole out of the top of the baked cupcake, and insert some Valentine’s sprinkles. Then remove the small end of the cone (to make up for the sprinkles in that space), and put the cone back on top of the cupcake. Your buttercream frosting will cover up any cut marks on top.
And then you will have the BEST surprise when you bite into this Chocolate Sweetheart Cupcake. Heart-shaped sprinkles!
Btw, this idea was inspired by Sally from Sally’s Baking Addiction, an amazing food blogger with wonderful desserts!
You can see below that I didn’t over-fill the cupcake liners. If you do, you will get a crispy edge that looks like a mushroom. Not very pretty. And trust me, these cookies are pretty if you make them correctly.
So this year, skip the pricey cards and make these Chocolate Sweetheart Cupcakes for your sweethearts. One (or two) of these and a big kiss should be plenty. Mwah!
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tablespoons unsweetened cocoa powdered
- 1 cup white sugar
- 1 large egg
- 1/2 cup buttermilk at room temperature
- 2 teaspoons vanilla
- 1/2 cup un-salted butter melted
- 1/2 cup HOT water
- 3/4 cup unsalted butter at room temperature
- 3 cups powdered sugar
- 3 Tablespoons half and half
- 1 teaspoon vanilla
- 1/2 teaspoon red food coloring to make frosting pink
- sprinkles heart shaped
Preheat oven to 350 degrees. Line a 12-cup cupcake pan (plus another 6-cup pan - you will only use 3 cups) with cupcake liners.
Mix the dry ingredients (flour, baking soda, salt, cocoa, and sugar) in a medium bowl. Set aside.
In a separate small bowl, mix together the egg, buttermilk, and vanilla. Add to dry ingredients. Stir a few times but don't completely mix in. Add melted butter and hot water and stir until ingredients are just combined. Don't over-stir.
Fill cupcake liners with mixture, filling 2/3 full. Be careful to not over-fill! Bake for 15-18 minutes or until toothpick comes out clean. Remove cupcakes to baking racks to cool.
When cupcakes are cool, take a sharp knife and carve out a cone-shaped section out of the middle of the cupcake. Pour about a teaspoon of heart sprinkles in the hole. Cut off the end of the cone (because the sprinkles take up some room) and put the top of the cone back on the cupcake.
Using a handheld mixer, beat the butter until creamy, about one minute. Add powdered sugar, half and half, and vanilla, and mix on high speed for about another minute, until nice and creamy. Then add the food coloring and mix until the desired color is reached.
Using a decorating kit, pipe frosting onto cooled cupcakes. Top with sprinkles, if desired.
Store cupcakes in an airtight container in the refrigerator. These stay fresh up to 4-5 days. You can also freeze the cupcakes UN-frosted only.