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!
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.
Ingredients
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)
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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!)