Chocolate Heart Cupcakes Recipe
Introduction
Delight your guests with these charming Chocolate Heart Cupcakes. Featuring rich devil’s food cake and a light pink frosting shaped like hearts, they are perfect for celebrations or a sweet treat any day.
Ingredients
- 12 regular-size glass or ceramic marbles
- 1 box Betty Crocker™ Super Moist™ Devil’s Food Cake Mix
- Water, vegetable oil, and eggs as called for on cake mix box
- 1 cup butter, softened
- 4 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla
- Red or pink food color
- Candy sprinkles, if desired
Instructions
- Step 1: Preheat oven to 350°F. Place paper baking cups in each of 30 regular-size muffin cups. Insert one marble between the paper cup and muffin pan in each cup to shape the baking cups into hearts.
- Step 2: Prepare the cake batter according to the box instructions. Fill each paper cup about two-thirds full with the batter.
- Step 3: Bake cupcakes for 14 to 15 minutes, or until the tops spring back when touched and a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely on a cooling rack.
- Step 4: In a large bowl, beat softened butter, powdered sugar, milk, and vanilla on high speed with an electric mixer for 3 to 4 minutes until the frosting is light and fluffy. Add food color gradually to reach your desired shade of pink.
- Step 5: Spread frosting evenly on the cooled cupcakes using a knife, or pipe with a decorating bag fitted with a plain tip. Garnish with candy sprinkles if desired.
Tips & Variations
- Use silicone cupcake liners to make removing the cupcakes easier and keep the heart shape intact.
- Try swapping the pink food coloring for purple or red to match different themes.
- For a richer frosting, substitute half the butter with cream cheese.
Storage
Store cupcakes in an airtight container at room temperature for up to 3 days. To keep frosting fresh longer, refrigerate and bring to room temperature before serving. Cupcakes can also be frozen for up to 2 months; thaw overnight in the fridge.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use something other than marbles to shape the cupcakes?
Yes, small oven-safe items like metal cookie cutters or mini silicone molds placed inside muffin cups can help create shapes. Just be sure they are heat-safe and food-safe.
What if I don’t have food coloring?
You can leave the frosting white or add natural colorings like beet juice or freeze-dried berry powders for a subtle tint.
PrintChocolate Heart Cupcakes Recipe
These Chocolate Heart Cupcakes are a delightful Valentine’s Day treat featuring moist Devil’s Food Cupcakes baked into charming heart shapes using a simple marble technique. Topped with a fluffy pink buttercream frosting and festive sprinkles, they are perfect for celebrations or a sweet gift.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 30 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cupcakes
- 12 regular-size glass or ceramic marbles
- 1 box Betty Crocker™ Super Moist™ Devil’s Food Cake Mix
- Water, vegetable oil and eggs called for on cake mix box
Frosting
- 1 cup butter, softened
- 4 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- Red or pink food color, as needed
- Candy sprinkles, optional
Instructions
- Prepare pan: Heat oven to 350°F. Place paper baking cups in each of 30 regular-size muffin cups. Position one marble in each muffin cup between the paper baking cup and muffin pan so that the paper cups take on a heart shape.
- Make batter: Prepare the cake batter according to the instructions on the box, using water, vegetable oil, and eggs as directed. Fill each prepared cup about two-thirds full with batter.
- Bake cupcakes: Bake for 14 to 15 minutes or until the tops of cupcakes bounce back when touched and a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a cooling rack.
- Prepare frosting: In a large bowl, beat the softened butter, powdered sugar, milk, and vanilla extract using an electric mixer on high speed for 3 to 4 minutes until the frosting is light and fluffy. Add red or pink food coloring to achieve the desired shade.
- Frost and decorate: Spread the frosting on the cooled cupcakes with a knife or pipe it using a decorating bag fitted with a plain tip. Top with candy sprinkles if desired.
Notes
- Use glass or ceramic marbles that are clean and food-safe to shape the cupcakes into hearts.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Adjust the amount of food coloring gradually to avoid overly intense color.
- For a dairy-free version, substitute butter with a plant-based alternative and ensure powdered sugar is vegan-friendly.
- Remove marbles carefully after baking—do not eat or swallow.
Keywords: chocolate cupcakes, heart-shaped cupcakes, Valentine’s Day desserts, buttercream frosting, Devil’s Food Cake
