Cocoa cupcakes with heart: easy recipe to look good on Valentine's Day

As much as the stores insist on buying gifts for our lovers, we are convinced that there is nothing better than a sweet snack made by us. Proof of this, these cocoa cupcakes with hearts.

In this case, the cupcakes are made of pure cocoa, special for those who love chocolate and intense flavors, but with a very soft and tender crumb, which makes them stay fresh for a few days.


For 12 units
  • Sugar 200 g
  • Wheat flour 140 g
  • Cocoa powder 65 g
  • Milk 125 ml
  • Egg 1
  • Chemical yeast 12 g
  • Sunflower oil 60 ml
  • Vanilla extract, 1 tsp
  • Water 120 ml
  • Salt
  • Butter at room temperature (For coverage) 125 g
  • Icing sugar (For topping) 250 g
  • Milk, 1 tablespoon (For topping)
  • Pieceless Raspberry Jam, 2 Tablespoons (For Topping)
  • Red food coloring, optional (For coverage)

How to make cocoa cupcakes with hearts

Difficulty: medium
  • Total time 1 h 14 m
  • Elaboration 30 m
  • Cooking 44 m

We will start by preparing the dough for the cupcakes, for this we will start by preheating the oven 180 degrees Celsius and placing capsules in a metal cupcake mold. In a bowl or in the glass of a mixer, mix the sugar, flour, cocoa, baking powder and a pinch of salt. We mix until everything is incorporated.

Add the egg, milk, oil and vanilla essence. We beat at medium speed for one minute. Then we add the boiling water, it will be a fairly liquid mass that we will pour into the capsules up to two thirds of its height. We bake the cupcakes for twenty-five minutes at 170 degrees Celsius.

While we prepare the raspberry topping. To do this, in the blender bowl with the shovel accessory, add the butter at room temperature, but not too soft, together with the icing sugar. We beat at very low speed for one minute.

Then we add the tablespoon of milk and the drops of dye if you wish, we beat at medium speed for five more minutes, it will seem to be cut, but do not worry, after that a smooth dough will remain. Add when you finish whisking the raspberry jam, stir and integrate.

For decoration, cut the cupcake dome to the level of the capsule paper, using a small heart-shaped cutter take a bite out of the cake from this top. Fill with the topping, carefully scattering it with a small knife, and place the top of the cupcake again to later finish completing the heart by adding more topping with a teaspoon or pastry bag with a fine nozzle.

With what to accompany the cocoa cupcakes with heart

Nothing better than to conquer your partner with a romantic breakfast offering these cocoa cupcakes with heart. These can be kept at room temperature for two days stored in a container with a lid, so you can taste the tender crumb inside.

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