Description
These delightful Valentine’s Day Cupcakes are a sweet treat perfect for sharing with your loved ones. They feature a moist chocolate cupcake base topped with a creamy, dreamy pink frosting.
Ingredients
Scale
For the Cupcakes:
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 cup unsweetened cocoa powder
- 1/8 teaspoon flaky sea salt
- 3 tablespoons butter, softened
- 1 1/2 cups white granulated sugar
- 2 large eggs
- 3/4 teaspoon vanilla extract
- 1 cup milk
For the Frosting:
- 3 cups powdered sugar (icing sugar)
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons heavy cream
- Pink food coloring
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a muffin pan with paper or foil liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, do not overmix.
- Fill Cupcake Liners: Fill each cupcake liner about three-quarters full with the batter.
- Bake: Bake for 15-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool completely in the muffin pan before frosting.
- Make the Frosting: In a stand mixer fitted with a whisk attachment, combine the powdered sugar and softened butter. Beat on low speed until combined, then increase the speed to medium and beat for 3 minutes.
- Add Flavor and Color: Add the vanilla extract, a small amount of pink food coloring, and 1 tablespoon of heavy cream. Beat for another minute. If needed, add more heavy cream, 1 teaspoon at a time, until the desired consistency is reached.
Notes
- Cupcake Liners: You can use any type of cupcake liners you like, but red, pink, or white liners would be especially festive for Valentine’s Day.
- Frosting Consistency: If your frosting is too thick, add more heavy cream, 1 teaspoon at a time. If it’s too thin, add more powdered sugar, 1 tablespoon at a time.
- Food Coloring: Gel food coloring is recommended for a more vibrant color, but liquid food coloring will also work.
- Storage: Store frosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.