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.
Conclusion
These heart-shaped chocolate cupcakes are the sweetest way to show someone you care.
Perfect for Valentine’s Day or any day you want to spread a little extra love.
I’d love to hear how yours turned out—leave a comment below and share the love! ❤️
