Chocolate Heart Cupcakes
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Chocolate Heart Cupcakes

with Chocolate Fudge Frosting and Sprinkles

Nothing says Valentine's Day like chocolate on chocolate. These moist chocolate cupcakes are topped with with rich chocolate-sour cream fudge frosting and finished with a dusting of sprinkles. Eat them as-is or arrange into a heart shape and snap a cute pic first, it's love day after all!

Allergens:
Wheat
•Egg
•Milk
•Soy

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time1 hour 30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

/ serving 4 people

1.2 cup

All-Purpose Flour

(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)

¼ cup

Cocoa Powder

(May contain Soy, Fish, Sesame, Tree nuts, Peanuts, Mustard, Milk, Egg, Wheat, Crustaceans, Sulphites)

½ tbsp

Espresso Powder

½ cup

Brown Sugar

(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)

½ cup

White Sugar

(May contain Sulphites, Milk, Tree nuts, Wheat, Egg, Soy, Peanuts, Crustaceans, Fish, Mustard, Sesame)

2 unit(s)

Egg

(Contains Egg)

2 unit(s)

Sour Cream

(Contains Milk)

0.12 tbsp

Baking Soda

(May contain Peanuts, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg, Wheat, Fish, Triticale, Tree nuts, Milk)

1 tsp

Baking Powder

(May contain Mustard, Peanuts, Crustaceans, Tree nuts, Sulphites, Wheat, Egg, Sesame, Soy, Milk, Fish, Triticale)

1 cup

Icing Sugar

(May contain Peanuts, Sesame, Sulphites, Mustard, Fish, Crustaceans, Soy, Wheat, Egg, Milk, Tree nuts)

½ cup

Bittersweet Chocolate Chips

(Contains Soy May contain Milk, Fish, Sulphites, Crustaceans, Egg, Tree nuts, Peanuts, Wheat, Sesame, Mustard)

28 g

Rainbow Sprinkles

(Contains Soy May contain Mustard, Sulphites, Tree nuts, Crustaceans, Fish, Peanuts, Wheat, Milk, Egg, Sesame)

Not included in your delivery

6 tbsp

Oil*

¼ tsp

Salt*

4 tbsp

Butter*

(Contains Milk)

1 tbsp

Milk*

(Contains Milk)

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Nutrition Values

Calories970 kcal
Fat46 g
Saturated Fat17 g
Carbohydrate136 g
Sugar99 g
Dietary Fiber5 g
Protein11 g
Cholesterol140 mg
Sodium460 mg
Trans Fat1 g
Potassium350 mg
Calcium125 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl
•Measuring Cups
•Spatula
•Large Bowl
•Whisk
•Measuring Spoons

Cooking Steps

1
  • Before starting, preheat the oven to 350ºF.
    Remove 4 tbsp butter from the fridge and set aside in a warm place to soften.
  • Line a 12-cup muffin pan with paper liners. (NOTE: If you don't have paper liners, you can grease the pan with 2 tsp butter).
  • Add 1/2 cup hot water to a small bowl, then add espresso powder. Stir until dissolved.
2
  • Add 1 cup plus 2 tbsp flour, cocoa powder, white sugar, baking powder, 1/4 tsp baking soda and 1/4 tsp salt to a large bowl. Whisk thoroughly to combine.
  • To another large bowl, add eggs, half the sour cream, 6 tbsp brown sugar and 6 tbsp oil. Whisk until combined. 
  • Add sour cream mixture to the bowl with the dry ingredients, then mix with a spatula until combined. Slowly pour in hot coffee, whisking constantly until combined.
3
  • Divide batter evenly between liners. (TIP: Roughly 1/4 cup of batter per cupcake!)
  • Bake in the middle of the oven for 15-20 min until slightly domed and a toothpick inserted into the centre comes out with a few moist crumbs attached.
  • Transfer muffin pan to a wire rack until cupcakes are fully cooled.
  • Meanwhile, add chocolate chips to a small microwave-safe bowl. Microwave in 10-20 second increments, stirring after each, until melted and smooth.
4
  • Add softened butter and melted chocolate to another large bowl. Beat 2-3 min, using an electric hand mixer, until creamy and fluffy. Slowly beat in icing sugar and 1/8 tsp salt until combined, then beat in remaining sour cream and 1 tbsp milk until creamy and smooth.
  • Once cupcakes have fully cooled, remove from muffin pan and spread chocolate fudge frosting over top, then top with sprinkles.
  • If desired, arrange cupcakes on a large platter or board starting with one at the base and increasing each cupcake by one in a horizontal line to form a heart shape. (TIP:The top row of cupcakes should only have two on either side!)