These super moist chocolate cupcakes are the perfect Valentine treat. They’re super easy to make and the pink buttercream gets piped right into the cupcake. Let the kids help make these fun cupcakes!
Meet the easiest cupcake you’ll ever make!! These super moist chocolate cupcakes are so darn easy to whip up, and the buttercream is just as easy. All you need is a small heart-shaped cookie cutter to make them as cute as a Valentine!
It takes no time at all to make these cute little cupcakes. This is an easy recipe to let the little ones help with. They can help cut out the tops and fill the cupcakes with the buttercream. Also, save the cut-out pieces of cake. Let the kids crumble them up and mix them with the leftover buttercream, then roll them into tiny cake balls.
Here’s all I did to whip up these cute little cupcakes…
I started by mixing up some homemade cake batter, then I filled paper cupcake liners two-thirds full with the batter. I baked them, let them cool and made a pretty pink buttercream for the filling.
Once the cupcakes cooled, I cut a hole in the top of each cupcake, using a heart-shaped cookie cutter. Then I made some quick and easy buttercream and tinted it a pretty pink, and piped it into the heart-shaped hole in each cupcake.
I lightly dusted the tops with powdered sugar, just because!!
And I sure didn’t hear any complaints when I served them. Piping the buttercream into the centers of the cupcakes instead of on top was a big hit. It also seems easier for kids to eat.
If you’re making these for kids, feel free to drop some candy sprinkles in the holes before filling them with buttercream. Kids love sprinkles! What am I saying? Adults love sprinkles too!Print
These moist chocolate cupcakes are filled with heart-shaped pink buttercream. They’re super easy to make and so cute.
- 1 3/4 cups all-purpose flour
- 1 cup cocoa (I used Hershey’s special dark)
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup full-fat buttermilk, room temperature
- 1/2 cup sour cream, room temperature
- 2 tablespoons brewed coffee
- 1 1/2 sticks unsalted butter, room temperature
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar, packed
- 2 extra-large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 sticks unsalted butter softened
- 2 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 2 teaspoons half & half, more if needed
- A tiny bit of pink food coloring, I used Wilton “Rose”
- Powdered sugar for dusting tops, optional
Preheat oven to 350 degrees. Line cupcake pans with 24 paper liners and set aside.
- In a medium bowl, sift together the flour, cocoa, baking soda and salt and set aside.
- In a second medium bowl, whisk together the buttermilk, sour cream and coffee and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, (or use a hand mixer), cream the butter and sugars on high speed until the mixture is very light and fluffy. This will take about 5 minutes. Lower the speed to medium and add the eggs one at a time, mixing well after each addition. Mix in the vanilla.
- On low speed, add the buttermilk mixture and dry ingredients alternately in thirds to the mixing bowl, beginning with the buttermilk mixture and ending with the dry ingredients. When adding the flour, mix only until it’s incorporated. Do not over mix. Run a rubber spatula under the paddle to make sure all flour is incorporated.
- Divide the batter evenly between the cupcake liners, using one mounded ice cream scoop per liner. Bake on a middle oven rack for approximately 20-25 minutes, when an inserted toothpick comes out clean. Allow cupcakes to cool for 10 minutes. Remove from pans and allow to completely cool before filling with frosting.
- Add the butter to a large bowl. Using a mixer, beat the butter on medium-high speed until it’s light and creamy. Add the vanilla and powdered sugar and mix until combined. Add the half & half and mix well, adding a tiny bit more half & half if necessary for perfect piping consistency.
- Using a small heart-shaped cookie cutter, cut the top center out of each cupcake. See notes below.
- Attach a round piping tip to a piping bag. Fill the bag 2/3 full.
- Pipe the frosting into the cutout on each cupcake. You can round it up a little if you desire, but not too much. You want to maintain the heart-shaped appearance.
- Dust the tops with powdered sugar if you prefer.
- Store cupcakes in an airtight container. The cupcakes should stay fresh for up to 5 days.
- I used a 1-inch deep cutter, to ensure I could fit plenty of filling in each cupcake. However, if you don’t have a deep cookie cutter, you can use whatever you have on hand. You can pipe the filling a little bit higher than the opening on top of the cupcake, and it will still look like a heart.
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