⁘ anna bakes cupcakes ⁘

valentine's cupcakes

chocolate heart-shaped cupcakes with vanilla buttercream frosting

recipe adapted from Sally's Baking Addiction


baked in February 2015

yield: 12-14 cupcakes
prep time: 25 minutes
cook time: 18 minutes
difficulty level: easy

Ingredients

Cupcakes


Frosting


Directions

For the cupcakes:

  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
  2. To make heart-shaped cupcakes: roll up aluminum foil into a ball and place between the cupcake liner and pan. Roll two smaller aluminum foil balls and place on the sides.
  3. Whisk the cocoa powder, flour, baking soda, baking powder, and salt together in a large bowl until thoroughly combined. Set aside.
  4. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth.
  5. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk - about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be a little thin.
  6. Pour/spoon the batter into the liners - fill only halfway to avoid spilling over the sides. Bake in batches for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

For the frosting:

  1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes.
  2. Add 4 and 1/2 cups confectioners' sugar, cream, and vanilla extract with the mixer running on low.
  3. Increase to high speed and beat for 3 full minutes.
  4. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
  5. Frost cooled cupcakes.

Nutrition