Heart-Shaped Chocolate Cupcakes

Valentine’s Day, anniversaries, or just because—these heart-shaped chocolate cupcakes are the cutest way to say “I love you.” They’re moist, rich, and topped with a silky chocolate buttercream that’ll win over anyone.

Plus, they’re super fun to make with kids! I love how these turn out every time—adorable, delicious, and full of love.

And don’t worry, you don’t need a fancy heart-shaped cupcake pan.

I’ll show you an easy trick for that. Let’s bake something sweet!

What You’ll Need

For the Cupcakes:

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 egg
1/2 cup buttermilk
1/2 cup hot water or brewed coffee

For the Chocolate Buttercream:

1/2 cup unsalted butter, softened
1 3/4 cups powdered sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2–3 tablespoons heavy cream or milk

Tools:

Cupcake pan
Cupcake liners
Aluminum foil
Mixing bowls
Whisk
Hand mixer or stand mixer
Measuring cups and spoons
Piping bag and tip (or use a zip-top bag!)

Pro Tips

No Heart-Shaped Pan? No Problem: Just place a small ball of aluminum foil between the cupcake liner and the pan to create the heart shape. Easy!
Don’t Overmix: Stir just until the batter is combined to keep the cupcakes soft and fluffy.
Use Coffee for Extra Richness: Brewed coffee intensifies the chocolate flavor, but don’t worry, it won’t taste like coffee!
Chill Your Piping Bag: If your buttercream is too soft, pop it in the fridge for 10–15 minutes before piping.
Kid-Friendly Decorating: Let the kids add their favorite sprinkles—they’ll love it!

Tools You’ll Need

Cupcake pan
Cupcake liners
Aluminum foil (for shaping hearts)
Mixing bowls
Whisk
Measuring cups and spoons
Hand mixer or stand mixer
Piping bag and tip

Substitutions and Variations

No Buttermilk? Use 1/2 cup milk + 1/2 teaspoon vinegar or lemon juice.
Dairy-Free: Swap buttermilk and butter for plant-based alternatives.
Add-ins: Mix in mini chocolate chips or top with strawberries for extra flair.
Vanilla Buttercream: Skip the cocoa powder in the frosting for a vanilla twist.

Make Ahead Tips

Bake the cupcakes a day in advance and store them covered at room temp. Frost right before serving.
Buttercream can be made ahead and kept in the fridge for up to 3 days. Let it come to room temp and re-whip before using.

Instructions

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C). Line your cupcake pan with liners and make small aluminum foil balls to create heart shapes in each liner.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Step 3: Mix the Wet Ingredients

In another bowl, whisk together the sugars, oil, egg, and vanilla until smooth. Stir in the buttermilk and hot water/coffee.

Step 4: Combine and Fill

Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Pour the batter into the prepared cupcake liners, filling each about 2/3 full.

Step 5: Bake

Bake for 18–20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.

Step 6: Make the Buttercream

Beat the butter until creamy, then add powdered sugar, cocoa powder, salt, vanilla, and heavy cream. Whip until fluffy.

Step 7: Frost and Decorate

Pipe swirls of buttercream onto the cooled cupcakes and finish with heart-shaped sprinkles.

Leftovers and Storage

Store leftover cupcakes in an airtight container at room temp for up to 2 days or in the fridge for up to 5 days. Bring them to room temp before enjoying.