Ingredients
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup buttermilk
- 1/2 cup hot water
- Optional: red or pink food coloring
- Optional: heart-shaped sprinkles for decoration
For the Frosting (Cream):
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2–3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- A pinch of salt
- Optional: food coloring (red or pink)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- Alternate adding the dry mixture and buttermilk to the butter mixture, starting and ending with the dry.
- Stir in the hot water until smooth. Add food coloring if desired.
- Divide the batter evenly among the cupcake liners, filling each 2/3 full.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely before frosting.
- In a bowl, beat the softened butter until creamy.
- Gradually add powdered sugar, mixing well.
- Add cream (or milk), vanilla, and salt. Beat until light and fluffy.
- Add food coloring if desired. Pipe or spread onto cooled cupcakes.
Notes
- Use high-quality cocoa powder for best chocolate flavor.
- Add a jam or ganache filling before baking for a hidden surprise.
- Store at room temperature in an airtight container for up to 3 days.
- For extra flavor, try almond or strawberry extract in the frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
