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Heart chocolate cupcakes recipe

14 ratings

Make a batch of these cute chocolate cupcakes for that special someone this Valentine's Day. Not just any batch of Valentine's cupcakes, these delectable treats contain a pink buttercream heart and creamy white chocolate chips. See method

Serves 12
40 mins to prepare and 25 mins to cook
380 calories / serving
Vegetarian

Ingredients

140g unsalted butter
100g caster sugar
50g light brown sugar
2 medium eggs
150g self-raising flour
2 tbsp cocoa powder mixed with 2 tbsp boiling water
1 tsp vanilla essence
½ tsp baking powder
50g white chocolate chips

For the icing

100g unsalted butter
200g icing sugar, plus 1 tbsp for serving
50g white chocolate, chopped and melted
1 tsp pink food colouring

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1590kj
380kcal 19%
Fat
21g 30%
Saturates
12g 60%
Sugars
37g 41%
Salt
0.3g 5%

of the reference intake
Carbohydrate 47.7g Protein 3.5g Fibre 1.1g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Place 12 white or coloured fairy cake cases in the holes of a muffin tray.
Whisk the butter and sugars in a bowl with an electric beater, until softened. Add the eggs with 3 tbsp of the flour and whisk, until smooth. Add the cocoa powder mixture, the vanilla essence, remaining flour and the baking powder and whisk, until smooth. Fold through the white chocolate chips.
Spoon the mixture into the fairy cake cases – they should be about ¾ full. Bake for 20-25 mins, until firm to touch and a skewer inserted into the middle comes out clean. Leave to cool on a wire rack.

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For the icing, whisk the butter until softened, then add the icing sugar with half the white chocolate. Whisk until smooth, then beat in the remaining white chocolate and the pink colouring.

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Using a serrated knife, cut the tops off the fairy cakes just above the paper case line. Either using a very small heart shaped cutter or by hand, cut hearts out of the tops of the fairy cakes.
Spoon the buttercream onto the cakes and top with the cut-out tops. Dust with the icing sugar to serve.

Storing instructions: these cupcakes can be kept for up to 3 days if unfilled with buttercream icing. If they are filled, they should be eaten on the same day. Best stored in an airtight container, such as a tupperware box or cake tin.

See more Valentine's Day edible gift recipes