These Cupid’s Arrow Cupcakes are the perfect little treat when you want something sweet, fun, and totally adorable.
They’re soft, chocolatey, and topped with the dreamiest pink frosting—and yes, they look like Cupid’s arrow went right through the middle (with a little help from pretzel sticks!).
I’ve made these for birthdays, Valentine’s Day, and just because.
You don’t need to be a pro baker to make them. They’re simple, delicious, and super cute.
Why I Love This Recipe
The first time I made these was for a Valentine’s get-together with friends, and they were the first thing gone. Everyone kept asking how I got the little arrows to look so cute. But it’s not just about looks—they taste amazing too. Here’s what makes them special:
- Super soft chocolate base that’s not dry
- Buttercream that’s creamy, not too sweet
- Easy to decorate but looks impressive
- Great for parties or little surprises for someone you love
What You’ll Need
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup milk
- ¼ cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- ½ cup hot water
For the frosting:
- ½ cup (1 stick) unsalted butter, softened
- 1 ½ cups powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
- A few drops pink food coloring
For decoration:
- 6 pretzel sticks, cut in half
- Heart-shaped sprinkles or paper hearts
Pro Tips
- Use room temp ingredients for smoother batter and frosting
- Hot water helps “bloom” the cocoa and makes it richer
- Chill the cupcakes before frosting so it doesn’t melt
- Use piping bags for clean swirls (or a ziplock bag with the corner snipped)
- Press the pretzel sticks gently into the sides so the cupcake doesn’t crumble
Tools You’ll Need
- 12-cup muffin pan
- Cupcake liners
- Mixing bowls
- Electric hand mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- Piping bag or ziplock bag
- Cooling rack
Substitutions and Variations
- Swap milk for almond or oat milk
- Use a box mix if you’re short on time
- Try strawberry or cream cheese frosting instead of vanilla
- Decorate with mini chocolate hearts instead of sprinkles
- Make them mini-sized by using a mini muffin tin
Make Ahead Tips
- Bake the cupcakes the day before and store them unfrosted
- You can make the frosting up to 3 days in advance and refrigerate it—just re-whip before piping
- Decorate just before serving for the freshest look
Recipe + Instructions
Makes: 12 cupcakes
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 cup granulated sugar, ½ cup unsweetened cocoa powder, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
Step 2: Add Wet Ingredients
Add ½ cup milk, ¼ cup vegetable oil, 1 egg, and 1 tsp vanilla extract to the dry mix. Whisk until just combined and smooth.
Step 3: Stir in Hot Water
Carefully pour in ½ cup hot water and mix slowly until smooth. The batter will be thin—this is normal!
Step 4: Fill and Bake
Line a muffin pan with cupcake liners. Fill each about ⅔ full with the batter. Bake at 350°F (175°C) for 18 minutes or until a toothpick comes out clean.
Step 5: Cool the Cupcakes
Let cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack and let cool completely.
Step 6: Make the Frosting
In a bowl, beat ½ cup softened butter until fluffy. Add 1 ½ cups powdered sugar, 2 tbsp milk, ½ tsp vanilla, and a few drops of pink food coloring. Beat until creamy and smooth.
Step 7: Frost the Cupcakes
Scoop the pink frosting into a piping bag and pipe swirls on each cooled cupcake.
Step 8: Add Cupid’s Arrows
Break 6 pretzel sticks in half and stick one half on each side of the cupcake to look like an arrow. Top with heart-shaped sprinkle or paper heart.
Leftovers + Storage
Store in an airtight container at room temp for 2 days or in the fridge for up to 4 days. Bring to room temp before eating. Don’t freeze once decorated, but you can freeze unfrosted cupcakes.
Why This Recipe Works (Quick Science)
The hot water reacts with the cocoa powder to “bloom” the flavor, making it richer and deeper. The oil keeps the cupcakes moist even after a few days. The butter in the frosting traps air when whipped, making it super fluffy and easy to pipe.
Common Mistakes
- Overmixing the batter: makes cupcakes dense
- Frosting too soon: melts the buttercream
- Skipping the hot water: loses chocolate flavor
- Overfilling liners: cupcakes will overflow
What to Serve With
- A glass of cold milk
- Fresh strawberries or raspberries on the side
- Hot cocoa or pink lemonade
- A plate of chocolate-covered pretzels
FAQ
Can I use a cake mix instead?
Yes! Use chocolate cake mix and follow box directions. Just decorate as shown.
Do I need a piping bag?
Nope! A ziplock bag with the corner snipped works just fine.
Can I use another color for frosting?
Totally. Try red, white, or even purple!
Can I double this recipe?
Yes, just double everything and use two pans.
Final Thoughts
These Cupid’s Arrow Cupcakes are a sweet little surprise that are easy to make but feel really special. Perfect for sharing, gifting, or just treating yourself. If you try them, drop a comment and let me know how they turned out or if you ran into any questions. I’d love to hear from you!
