Valentine's Day Cupcakes
Delightful chocolate cupcakes topped with rich, creamy pink frosting, perfect for sharing on Valentine's Day.
Ingredients
For the Cupcakes
- 1.33 cups all-purpose flour
- 0.25 teaspoon baking soda
- 2 teaspoons baking powder
- 0.75 cup unsweetened cocoa
- 0.125 teaspoon flaky sea salt
- 3 tablespoons softened butter
- 1.5 cups white sugar
- 2 large eggs
- 0.75 teaspoon vanilla extract
- 1 cup milk
For the Frosting
- 3 cups icing sugar
- 1 cup unsalted butter
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream To adjust consistency
- 1 teaspoon pink food coloring
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin pan with paper or foil liners.
- In a mixing bowl, combine all-purpose flour, baking soda, baking powder, cocoa, and flaky sea salt. Set aside.
- In another bowl, whip together softened butter and white sugar until fluffy and light in color.
- Add eggs one at a time, mixing well after each addition, then mix in vanilla extract.
- Alternate adding the dry ingredients and milk to create a silky batter.
- Spoon the batter into the liners until three quarters full.
Baking
- Bake for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely before frosting.
Making the Frosting
- In a stand mixer, combine icing sugar and unsalted butter, starting at low speed and then increasing to medium speed for 3 minutes.
- Add vanilla extract, pink food coloring, and heavy cream to achieve a smooth, spreadable consistency.
Serving
- Frost the cooled cupcakes generously.
- Serve on floral-patterned plates, optionally top with heart-shaped candies.
Notes
For a more moist cupcake, consider adding a quarter cup of sour cream to the batter. Experiment with different flavors for the frosting and toppings.