These heart-shaped chocolate cupcakes are soft, rich, and super chocolatey.
They look fancy, but they’re really easy to make. Perfect for special days—or honestly, any day you just want a treat that feels a little extra.
They’re made from scratch, so they taste way better than a box mix, and the heart shape just makes people smile.
Why I Love This Recipe
I made these for the first time on a cold winter afternoon just to try something fun—and now they’re a go-to. The heart shape makes them feel thoughtful, but the best part is the deep chocolate flavor. These cupcakes feel like a warm hug with frosting.
- Rich and moist without being heavy
- Heart shape is easy—no fancy tools needed
- Perfect amount of sweetness
- Great for gifting or celebrating
- You can make them ahead!
What You’ll Need
Cupcake Batter:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup sour cream
- ½ cup milk
- ⅓ cup vegetable oil
- 1½ tsp vanilla extract
- ½ cup hot water
Frosting:
- ½ cup unsalted butter, softened
- ⅓ cup unsweetened cocoa powder
- 2 cups powdered sugar
- ¼ cup milk
- 1 tsp vanilla extract
- pinch of salt
To Decorate:
- pink sprinkles or crushed freeze-dried strawberries (optional)
Pro Tips
- Use room temperature eggs and sour cream so everything mixes smoothly
- Don’t skip the hot water—it makes the cupcakes extra moist
- Fill each liner only ¾ full so they don’t overflow
- Let cupcakes cool fully before frosting
- A heart shape is easy: use a marble or crumpled foil ball between the liner and the pan to create the dip in the top
Tools Needed
- Mixing bowls (large and medium)
- Whisk
- Spatula
- Measuring cups and spoons
- 12-cup muffin tin
- Heart-shaped liners or regular liners with foil balls
- Hand or stand mixer (for frosting)
Substitutions and Variations
- Swap sour cream with Greek yogurt
- Use gluten-free 1:1 flour blend
- Make it dairy-free with plant milk and vegan butter
- Add mini chocolate chips to the batter
- Use cream cheese frosting instead of chocolate
Make-Ahead Tips
- Bake cupcakes the day before and store them unfrosted
- You can freeze unfrosted cupcakes for up to 1 month
- Frosting can be made 2 days in advance and stored in the fridge
Heart-Shaped Chocolate Cupcakes
Servings: 12 cupcakes
Time: 25 mins bake + 20 mins prep
Step 1: Preheat and Prep the Pan
Preheat your oven to 350°F. Line your muffin tin with heart-shaped cupcake liners, or use regular liners and shape them with foil or marbles.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
Step 3: Mix the Wet Ingredients
In another bowl, whisk together ¾ cup granulated sugar, ½ cup packed brown sugar, 2 large eggs, ½ cup sour cream, ½ cup milk, ⅓ cup vegetable oil, and 1½ tsp vanilla extract until smooth.
Step 4: Combine Wet and Dry
Pour the wet mix into the dry ingredients. Stir until mostly combined (a few small lumps are okay).
Step 5: Add Hot Water
Slowly mix in ½ cup hot water. The batter will be thin—that’s good!
Step 6: Fill the Liners
Pour the batter into each heart-shaped liner, about ¾ full.
Step 7: Bake
Bake at 350°F for 18–22 minutes. A toothpick should come out clean.
Step 8: Cool
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 9: Make Frosting
In a bowl, beat ½ cup softened butter with ⅓ cup cocoa powder. Add 2 cups powdered sugar, ¼ cup milk, 1 tsp vanilla, and a pinch of salt. Beat until fluffy.
Step 10: Frost and Decorate
Frost cooled cupcakes with a spoon or piping bag. Add sprinkles or crushed strawberries if you like.
Leftovers & Storage
Store frosted cupcakes in an airtight container at room temp for 2 days or in the fridge up to 5 days. Unfrosted cupcakes can be frozen for 1 month—just thaw and frost when ready.
Why This Recipe Works (Quick Science)
The hot water “blooms” the cocoa powder—this brings out a deeper chocolate flavor. The sour cream adds moisture and richness without making the batter heavy. And using both baking powder and soda gives a nice rise and soft crumb.
Common Mistakes
- Overmixing the batter (makes them tough)
- Overfilling liners (they overflow)
- Not cooling cupcakes before frosting (melty mess)
- Skipping the hot water step (less flavor and moisture)
What to Serve With
- A cold glass of milk
- Fresh berries
- A scoop of vanilla or strawberry ice cream
- Coffee or hot cocoa
FAQ
Can I make these without the heart shape?
Yes! Just use regular liners—they’ll still be amazing.
Can I double the recipe?
Absolutely. It doubles well.
Can I make them into a cake?
Yes—just bake in a greased 8-inch pan for about 30–35 minutes.
Can I skip the frosting?
You can, but the frosting adds so much flavor—it’s worth it.
Final Thoughts
These heart-shaped chocolate cupcakes are simple but special. Whether it’s a celebration or just a sweet surprise, they never disappoint. If you make them, let me know how it went in the comments. I’d love to hear what you think or help if you have any questions!
