Looking for an easy dessert to celebrate a holiday? Try these Double Chocolate Valentine’s Day Cupcakes. A soft, tender, foolproof chocolate cupcake recipe.
I was reminiscing to Kinslee the other day how much I miss Valentine’s Day when the kids were younger. We weren’t yet worrying about boyfriends and flowers and dates. Our biggest concern was what we’d have for dessert after eating a heart shaped pizza.
Whether you have kids, grandkids, schoolkids or just a significant other you want to make smile, we have an easy chocolate cupcake recipe for you to try. 100% from scratch. Easy peasy.
Easy Chocolate Cupcakes
This recipe is similar to our favorite chocolate cake. It’s homemade, but if you’ve never been brave enough to try your own homemade cake, this is definitely the one to start with. We’ve never had it turn out poorly!
This recipe takes no strange ingredients. They are all pantry staples. You’ll need to mix the dry ingredients separately. I know, I know…it dirties two bowls but if you want the best results, this is the way you should do it.
Tips for Making Chocolate Cupcakes
Here are a few tips to remember when making homemade cupcakes:
- Large Eggs. Large eggs are a standard when baking. If the recipe doesn’t specify what size eggs, use large. If it mentions medium or XL eggs, then definitely use those.
- Vegetable Oil. We’ve also used melted coconut oil in this recipe. It’s delicious!
- Buttermilk. We recommend buying buttermilk in the refrigerator section of the store. If you are in a pinch and don’t have any buttermilk, add one tablespoon of white vinegar to a measuring cup, then fill the cup the rest of the way with milk. Allow this mixture to sit for a few minutes and use it as buttermilk in this recipe.
- Boiling Water. Hot water helps the cocoa powder mix into the cake batter.
Pro Tip: Instead of boiling water, use strong hot coffee. It enhances the chocolate flavor, but you won’t taste the coffee. It’s so good!
- Use a mixer. We have used both a stand mixer and a hand mixer for this recipe. The ingredients mix together better when using more than just a hand whisk.
- Fill cupcake liners half way. If you want the cupcakes to have a pretty shape and not overflow the liners, only fill them halfway. This gives them plenty of room to rise.
What frosting is best for cupcakes?
We used a simple vanilla frosting on these homemade cupcakes. It doesn’t have as much butter as a standard buttercream, so it’s a little sweeter. If you’d like to cut back on the sweetness, add a dash of salt.
Here are a few other options for cupcake frosting:
- Vanilla Buttercream. This is a traditional, fluffy buttercream recipe.
- Swiss Meringue. This is a cooked flour frosting and isn’t as sweet as traditional buttercream. It’s silky smooth and people love it!
- Chocolate Buttercream. Double chocolate cupcakes with chocolate frosting? A Triple threat! Yes please!
- Strawberry Frosting. Add a touch of pink. This is especially fun for Valentine’s Day.
- Peanut Butter Frosting. Top with a Reese’s cup and sprinkles!
How to Store Cupcakes
Cupcakes are best stored at room temperature in an airtight container. You can keep them at room temperature for up to 3 days. If you want to keep them longer than that, freeze them.
Double Chocolate Valentine’s Day Cupcakes
For the Cupcakes:
- 2 large eggs
- 1 cup sugar
- 2 tablespoons butter (softened)
- 1 cup vegetable oil
- ½ cup cocoa powder
- ½ cup buttermilk
- 1 teaspoon vanilla
- 2 ¼ cups flour
- 1 teaspoons baking soda
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup boiling water (or strong coffee for a flavor boost)
- ½ cup chocolate chips
For the Frosting:
- ½ cup butter (softened)
- 1 2/3 cups icing sugar (sifted)
- 1 teaspoon vanilla
- 3 tablespoons heavy cream
- valentine sprinkles
Make the Cupcakes:
- Preheat oven to 350°F. Line two 12-cup muffin pans with cupcake liners. Set aside.
- In a large mixing bowl beat together the eggs, sugar, butter, oil, cocoa, buttermilk and vanilla.
- In a medium bowl stir together the flour, baking soda, baking powder and salt.
- Gradually stir flour mixture into the wet egg mixture.
- Add the boiling water and mix well.
- Fold in the chocolate chips.
- Pour or spoon the batter into the prepared liners filling each about halfway.
- Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool completely on a wire rack before frosting.
- In a large bowl cream together the butter and icing sugar.
- Add the vanilla and half-and-half and blend until smooth.
- Frost the cupcakes when they have cooled completely and sprinkle with Valentine sprinkles.