Sweet Heart Cupcakes

Course: Dessert

Cuisine: American

Keyword: chocolate cupcakes, cupcakes

Prep Time: 40

Cook Time: 22

Total Time: 1 2

Servings:

Calories: 249kcal

These Sweet Heart Cupcakes are the perfect treat to share with that special someone! The rich and moist cupcakes are topped with a dreamy maraschino cherry frosting for a classic combination that's both indulgent and irresistible. The fun heart-shaped cutout on top adds a sweet and festive touch, making them perfect for Valentine's Day, anniversaries, or any time you want to show a little extra love!

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Ingredients

Chocolate Cupcakes

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa best quality available
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract best quality available
1 cup boiling water

Maraschino Cherry Frosting

1 cup butter 2 sticks
4 cups powdered sugar
4 tablespoons maraschino cherry juice
1/2 cup maraschino cherries finely chopped
pinch salt

Instructions

Chocolate Cupcakes

Line muffin tin with paper liners. Heat oven to 350*F.
In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
Stir in boiling water (the batter will be thin, don’t worry, this is right).
Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
Bake cupcakes for approximately 18-22 minutes.
Cool completely on wire rack before frosting.

Maraschino Cherry Frosting

In the bowl of an electric mixer beat butter until smooth.
With the mixer running, Add 2 cups of powdered sugar, one cup at a time.
Add 4 tablespoons maraschino cherry juice, one tablespoon at a time.
Continue beating, and add the remaining 2 cups powdered sugar, and chopped maraschino cherries. If desired, add a drop of pink food coloring (I used Americolor electric pink).
Beat until fully combined. Refrigerate until ready to use.

Notes

Heart Cutout Cupcake Assembly

1. Use a serrated knife to cut off the top of the cupcake, using the top of the cupcake liner as a guide.

2. Use a small heart cookie cutter to cut out a heart shape from the cupcake dome.

3. Spread frosting onto the cupcake base, in a mounded shape.

4. If desired, sprinkle the cupcake dome with powdered sugar. Place top back on cupcake and press down a bit.

Storage Information

Room Temperature: If you plan to enjoy the frosted cupcakes within a day or two, transfer them to an airtight container and store them at room temperature.

Refrigerator: To extend the storage time, cupcakes can be refrigerated. Place the cupcakes in an airtight container and refrigerate for 5 days.

Freezer: Unfrosted cupcakes can also be frozen for up to 3 months. Store the cupcakes in an airtight container or freezer bag. When ready to serve, thaw them at room temperature, decorate, and enjoy!

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