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Valentine's Day Cupcakes

Delicious homemade cupcakes featuring rich chocolate flavor, fluffy frosting, and charming red heart sprinkles, perfect for celebrating love on Valentine's Day.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.25 cups unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 large egg Can be substituted with a flax egg for a vegan option
  • 1 cup buttermilk Can use a plant-based alternative or substitute with milk mixed with vinegar
  • 0.5 cups vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup hot water Makes the batter thin
For the Frosting
  • 0.5 cups unsalted butter, softened
  • 1.5 cups powdered sugar
  • 0.25 cups unsweetened cocoa powder
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract For frosting
  • to taste red heart sprinkles For decoration

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
  3. Add the egg, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat until the mixture is smooth and well blended.
  4. Carefully stir in the hot water until everything is combined.
  5. Pour the batter into the cupcake liners, filling each about 2/3 of the way full.
Baking
  1. Bake in the preheated oven for 16-18 minutes or until a toothpick inserted into the center comes out clean.
  2. Once baked, remove from the oven and let cool completely on a wire rack.
Frosting
  1. In a mixing bowl, beat the softened butter until creamy.
  2. Gradually add the powdered sugar and cocoa powder, mixing well after each addition.
  3. Add the milk and vanilla extract, then beat until the frosting is fluffy.
Assembly
  1. Frost the cooled cupcakes and decorate them with red heart sprinkles.

Notes

Store leftover cupcakes in an airtight container at room temperature for up to three days. Excess frosting can be refrigerated for up to a week or frozen for longer storage.