Instructions
1️⃣ Bake the Cupcakes
- Preheat the oven to 170°C / 340°F. This ensures the cupcakes bake evenly and become light and fluffy.
- In a large mixing bowl, whisk together 2 eggs and 1/2 cup of sugar until the mixture is light and fluffy. The air incorporated into the mixture will help the cupcakes rise and become tender.
- Add 1/2 cup of milk and 1/2 cup of vegetable oil to the mixture, stirring well to combine. The milk adds moisture, while the oil helps create a soft, tender crumb in the cupcakes.
- Sift in 1 1/2 cups of all-purpose flour, 1 tsp baking powder, and 1 tsp vanilla extract (and 2 tbsp cocoa powder if you’re using it). Sifting the dry ingredients ensures there are no lumps and guarantees an even distribution of the leavening agents and cocoa. Mix everything until just combined, being careful not to overmix as that can cause the cupcakes to be dense.
- Fill cupcake liners about two-thirds full with the batter. This ensures the cupcakes will have enough room to rise properly without overflowing.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the tin to ensure they hold their shape and texture.
2️⃣ Prepare the Cream
- In a cold mixing bowl, whip 200 ml of heavy whipping cream until it begins to thicken. Whipping the cream while it’s cold will help it achieve stiff peaks more easily, making it ideal for frosting.
- Add 2 tbsp powdered sugar and 1 tsp vanilla extract to the cream, continuing to whip until the cream forms stiff peaks. The powdered sugar stabilizes the whipped cream and gives it a touch of sweetness, while the vanilla adds flavor.
- (Optional) For extra richness, fold in 100 g of mascarpone or cream cheese. This step will give the cream a creamier texture and a slightly tangy flavor that complements the sweetness of the cupcakes.
- Transfer the whipped cream to a piping bag fitted with your desired tip. This will help you create beautiful swirls or peaks when decorating the cupcakes.
3️⃣ Make the Chocolate Hearts
- Melt 100 g of dark or milk chocolate using a double boiler or in the microwave in 20-second intervals, stirring until smooth. The chocolate should be warm and fluid but not too hot to handle.
- If using a heart-shaped silicone mold, carefully pour the melted chocolate into the molds, filling each heart cavity evenly. If you don’t have a mold, spoon the melted chocolate onto a piece of parchment paper and use a toothpick to shape it into heart shapes by hand.
- Chill the chocolate hearts in the refrigerator for about 15–20 minutes, or until fully set. This allows the chocolate to harden and hold its shape, making it easier to place on top of the cupcakes.
4️⃣ Decorate the Cupcakes
- Once the cupcakes have cooled, pipe the whipped cream onto each one in swirls or peaks, depending on your preference. The soft, fluffy cream will contrast beautifully with the texture of the cake and add a delicate sweetness.
- Gently place a chocolate heart on top of each cupcake. The rich chocolate heart not only adds flavor but also makes each cupcake visually stunning, adding a romantic touch.
- If you want to add more flair, you can sprinkle the cupcakes with extra toppings such as sprinkles, fresh berries, or edible glitter for a bit of sparkle. Fresh raspberries or strawberries also work wonderfully with this recipe!
🎀 Serving Idea
- Serve these cupcakes on a white plate with fresh strawberries for a romantic, elegant presentation. A light dusting of cocoa powder on the plate will complement the flavor and give the dessert a sophisticated touch.
- These cupcakes are perfect for Valentine’s Day, anniversaries, or any occasion where you want to add a little extra sweetness and love.
These Soft Creamy Cupcakes with Chocolate Heart Topping are not just a treat, they are an experience — each bite is full of flavor, and each layer tells a story of sweetness, romance, and indulgence. The perfect dessert for any occasion that deserves a little extra love!
