Chocolate Cupcakes with Heart Toppers

Name: Chocolate Cupcakes with Heart Toppers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 ¼ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsweetened cocoa powder; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 large egg; ½ cup vegetable oil; ½ cup buttermilk; 2 teaspoons vanilla extract; ½ cup boiling water; 1 cup fondant (preferably red or pink); Powdered sugar for dusting; Heart-shaped cookie cutter

Highlighted under: Cozy Collection

I absolutely love baking chocolate cupcakes, especially when I can add a special touch like heart toppers. These cupcakes are rich, moist, and incredibly easy to make. I find that the combination of high-quality cocoa powder and buttermilk elevates their flavor and texture. Whenever I make these for friends or family, they never fail to impress! Plus, the heart toppers add a fun and festive flair, perfect for any occasion, from birthdays to Valentine’s Day. Give them a try and see how quickly they disappear!

Created by

Tilda Greenwood

Last updated on 2026-01-08T14:25:40.206Z

When I first experimented with chocolate cupcakes, I wanted to create something that was both indulgent and visually appealing. That's when the idea of heart toppers came to me. I crafted these little decorations using simple fondant, and they added a delightful touch to each cupcake. The first time I presented them at a gathering, I was thrilled to see everyone's reactions—it really made the dessert special!

Over the years, I’ve perfected the recipe. One key tip I learned is to let the cupcakes cool completely before frosting them; otherwise, the frosting melts too quickly and loses its shape. The end result is not just a treat for the taste buds but a feast for the eyes as well.

        Why You Will Love These Cupcakes
        Decadent chocolate flavor that satisfies every craving
Beautiful heart toppers that make them perfect for gifting
Moist texture that keeps you coming back for more

      

Mastering the Cupcake Batter

Achieving the perfect cupcake batter is crucial for a moist and fluffy texture. The key here is to mix the wet and dry ingredients just until combined; over-mixing can result in dense cupcakes. When you incorporate the boiling water, it helps bloom the cocoa powder, enhancing the chocolate flavor. I recommend preparing the boiling water just before adding it to the batter to maintain the heat, which helps with the overall texture.

If you're looking to add a twist to these cupcakes, consider substituting half of the all-purpose flour with almond flour for a nutty flavor and extra moisture. Just be mindful that this will change the structure slightly, so keep an eye on the baking time, as these variations might take a minute or two longer to bake through.

Frosting Tips for Perfection

Choosing the right frosting for your chocolate cupcakes is essential to complement their rich flavor. A classic chocolate buttercream works well, but I love using a cream cheese frosting for a tangy contrast. Make sure your butter is at room temperature, as this allows for a smoother blend with the sugar and produces a fluffier frosting. Beat the mixture until it’s glossy and airy, which might take around 3-5 minutes on medium speed.

If you're short on time or ingredients, consider a simple dusting of powdered sugar or a drizzle of chocolate ganache as an alternative to more elaborate frostings. For a ganache, heat equal parts of heavy cream and chocolate in a microwave or double boiler until melted, and then stir until smooth—this can be poured over the cooled cupcakes for a decadent finish.

Ingredients

Gather these ingredients to make your delicious chocolate cupcakes:

Cupcake Ingredients

1 ¼ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg
½ cup vegetable oil
½ cup buttermilk
2 teaspoons vanilla extract
½ cup boiling water

Heart Toppers

1 cup fondant (preferably red or pink)
Powdered sugar for dusting
Heart-shaped cookie cutter

Make sure to have all your ingredients ready before starting the preparation!

Instructions

Follow these steps to create your delightful cupcakes:

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

Mix Dry Ingredients

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, whisk together the egg, vegetable oil, buttermilk, and vanilla extract until smooth.

Combine Mixtures

Gradually add the wet ingredients to the dry mixture, stirring until just combined. Then, carefully stir in the boiling water.

Bake the Cupcakes

Pour the batter into the prepared muffin pan, filling each liner about 2/3 full. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.

Cool and Frost

Let the cupcakes cool in the pan for 5 minutes, then transfer them to a cooling rack. Once cool, frost with your favorite chocolate frosting.

Make Heart Toppers

Roll out the fondant on a powdered sugar-dusted surface and cut out heart shapes using the cookie cutter. Place one heart on top of each frosted cupcake.

Your delicious chocolate cupcakes are now ready to enjoy!

Pro Tips

For an extra burst of flavor, consider adding chocolate chips to the batter or using a flavored frosting. Always let cupcakes cool completely before adding fondant decorations to maintain their structure.

Heart Toppers: A Sweet Touch

Using fondant for the heart toppers not only makes these cupcakes visually appealing but also adds a delightful chewy texture. When rolling out the fondant, aim for about 1/8-inch thickness to ensure they hold their shape when cut. If the fondant is sticky, dust your work surface and rolling pin lightly with powdered sugar to prevent sticking.

If you're not comfortable with fondant, a quick alternative is to use colored chocolate or melted candy melts shaped into hearts once cooled. Simply pour melted candy into heart-shaped molds and let them set at room temperature for a delicious and easy topping.

Storage and Make-Ahead Options

These chocolate cupcakes can be made ahead of time, ideal for party preparations. Once the cupcakes have cooled to room temperature, store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If you prefer them fresher, you can freeze them without the frosting for up to 3 months—just ensure they are well-wrapped to prevent freezer burn.

When you’re ready to serve, let them thaw overnight in the refrigerator. If you want to frost them after freezing, just take them out a few hours ahead to bring them back to room temperature before decorating. This ensures the frosting adheres perfectly and doesn’t melt off due to temperature differences.

Questions About Recipes

→ Can I make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it includes xanthan gum for better texture.

→ How can I store leftover cupcakes?

Store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

→ Can I freeze these cupcakes?

Yes, you can freeze the unfrosted cupcakes for up to 3 months. Allow them to cool completely before freezing.

→ What can I use instead of buttermilk?

You can make a substitute by mixing ½ cup of milk with 1 teaspoon of vinegar or lemon juice. Let it sit for 5 minutes before using.