Chocolate Cupcakes with Pink Buttercream

• Heart-shaped chocolate toppers (pink & dark chocolate)
• Pink sprinkles or sugar crystals

Ingredient & Prep Notes

• Hot water vs. hot coffee: Either works; coffee subtly deepens chocolate flavour without making the cupcakes taste like coffee. Add it hot and slowly for a smooth, glossy batter.
• Buttermilk option: If using milk + vinegar, stir them together first and let stand briefly to lightly thicken before adding—this helps tenderness.
• Softened butter for frosting: Butter should press easily with a finger but not appear greasy. Proper softening ensures a lump‑free, fluffy buttercream.
• Powdered sugar: Add gradually on low speed to minimize dusting and promote a silky texture that pipes without air pockets.
• Food coloring: Gel colors are concentrated; add a tiny amount at a time until you reach your preferred pink. Colours often deepen slightly as the frosting rests.
• Decoration: Place chocolate hearts and sprinkles just after piping so they adhere neatly to the buttercream’s surface.

Instructions

1. Make the Cupcakes: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined. In another bowl, whisk the eggs, oil, buttermilk (or milk + vinegar), and vanilla until smooth. Pour the wet mixture into the dry and whisk just until no dry streaks remain. Slowly stream in the hot water or hot coffee, whisking until fully combined—the batter will be thin and pourable. Fill liners about 2/3 full for even domes. Bake 18–20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs (avoid overbaking). Cool briefly in the pan, then transfer to a rack and cool completely before frosting.
2. Make the Pink Buttercream: Beat the softened butter until creamy and smooth. Add the powdered sugar one cup at a time on low speed, mixing until incorporated before adding more. Beat in the vanilla and 2 tbsp of cream or milk, then increase speed and whip until light and fluffy. If needed, add the remaining cream a little at a time to reach a soft, pipeable consistency. Tint with pink gel food coloring, mixing just until the colour is uniform.
3. Assemble & Decorate: Transfer the buttercream to a piping bag fitted with a large star tip. Pipe tall swirls onto fully cooled cupcakes, holding the bag perpendicular for neat ridges. Immediately sprinkle with pink sugar crystals or sprinkles. Finish each cupcake with one pink heart and one dark chocolate heart for contrast.

Result: Rich, moist chocolate cupcakes topped with fluffy pink buttercream and heart‑shaped decorations—perfect for Valentine’s Day, birthdays, or any romantic celebration.

Serving, Storage & Make‑Ahead