Chocolate Cupcakes with Pink Buttercream Recipe
Delight your loved ones with these decadent Chocolate Cupcakes topped with a luscious Pink Buttercream and charming heart-shaped decorations. Perfect for celebrating special occasions or indulging in a sweet treat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cupcakes:
- 1 cup (125g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (45g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (120ml) buttermilk (or milk + 1/2 tsp vinegar)
- 1 tsp vanilla extract
- 1/2 cup (120ml) hot water or hot coffee
For the Pink Buttercream:
- 1 cup (230g) unsalted butter, softened
- 3 1/2 cups (450g) powdered sugar
- 2–3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Pink food coloring (gel preferred)
- Heart-shaped chocolate toppers (pink & dark chocolate)
- Pink sprinkles or sugar crystals
Decoration:
Instructions
- Make the Cupcakes: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, oil, buttermilk, and vanilla. Mix until smooth. Slowly add hot water/coffee, mixing until combined. Fill cupcake liners 2/3 full and bake for 18–20 minutes. Cool before frosting.
- Make the Pink Buttercream: Beat butter until creamy. Add powdered sugar gradually, then vanilla and cream. Mix in pink coloring to desired shade.
- Assemble & Decorate: Pipe buttercream on cupcakes, sprinkle with pink crystals, and top with chocolate hearts.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg
