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Recipe Summary
prep: 25 mins
total: 3 hrs
Yield: Makes 12
chocolate cupcakes with milk-chocolate frosting
Ingredients
Ingredient Checklist
1 1/4 cups unbleached all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2/3 cup sugar
1/3 cup Dutch-process cocoa powder
2 ounces semisweet chocolate, finely chopped (1/2 cup)
1/2 cup unsweetened pure cherry or pomegranate juice
1 stick plus 2 tablespoons unsalted butter
2 large eggs, room temperature
Vanilla-Bean Milk Frosting
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 3 hrs
Yield: Makes 12
chocolate cupcakes with milk-chocolate frosting
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 3 hrs
Yield: Makes 12
Recipe Summary
prep: 25 mins
total: 3 hrs
Yield: Makes 12
prep: 25 mins
total: 3 hrs
prep:
25 mins
total:
3 hrs
Yield: Makes 12
Makes 12
chocolate cupcakes with milk-chocolate frosting
chocolate cupcakes with milk-chocolate frosting
Ingredients
Ingredients
- 1 1/4 cups unbleached all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 2/3 cup sugar
- 1/3 cup Dutch-process cocoa powder
- 2 ounces semisweet chocolate, finely chopped (1/2 cup)
- 1/2 cup unsweetened pure cherry or pomegranate juice
- 1 stick plus 2 tablespoons unsalted butter
- 2 large eggs, room temperature
- Vanilla-Bean Milk Frosting
Directions
Preheat oven to 325 degrees. Line a 12-cup standard muffin tin with baking cups. Whisk together flour, baking powder, salt, and baking soda. In a heatproof bowl, whisk together sugar, cocoa, and chocolate. Whisk in cherry juice.
Melt butter in a small saucepan over medium heat, then continue to simmer until bubbles recede and solids on bottom of pan begin to turn golden brown, about 6 minutes. Pour into sugar mixture; whisk until well combined and chocolate has melted. Whisk in eggs, then dry ingredients.
Divide batter evenly among cups. Bake until tops spring back when lightly touched, 22 to 24 minutes. Let cool in tin 5 minutes; transfer to wire racks and let cool completely. Refrigerate at least 2 hours and up to 12 (this will help create clean cuts).
Use a 1 1/2-inch heart-shaped cutter to remove a 3/4-inch-deep heart from each of 6 cupcakes (removing a bit of additional cake, if desired, to create more room for frosting). Fill a pastry bag fitted with a large, plain round tip (such as Ateco #806) with frosting. Pipe frosting to fill heart cutouts. Pipe 1/4 cup frosting on remaining cupcakes. Top frosted cupcakes with heart cutouts. Cupcakes can be stored in an airtight container at room temperature up to 2 days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Chocolate Heart Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate Heart Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
