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Be my valentine mini cupcakes

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Sweet heart cupcakes for your sweetheart

Make your own beautiful candy hearts for these delicious chocolate cupcakes. It's so easy and fun that you'll want to make extra cupcakes just so you can make more candy hearts.

Sweet heart cupcakes for your sweetheart

These chocolate cupcakes are soooo good. Seriously, they're so good I ate them for breakfast. And my fave part about making these yummies is making the candy hearts. They're ridiculously easy to make, and you'll feel like a fancy schmancy candy maker person when you're done because they look so very professional.

Sweet heart cupcakes for your sweetheart

So make these for your Valentine sweetheart but don't be like me and eat them for breakfast. Well maybe for brunch is OK.

Be my valentine mini cupcake recipe

Recipe adapted from Hershey's

Yields 36


For the cupcakes

  • 1 cup sugar
  • 3/4 cup plus 2 tablespoons flour
  • 1/4 cup plus 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons malted milk powder
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 3-1/2 tablespoons canola oil
  • 1/2 cup boiling water

For the frosting

  • 1/2 stick butter (1/4 cup)
  • 5 tablespoons unsweetened cocoa powder
  • 3 teaspoons malted milk powder
  • 1-1/2 cups powdered sugar
  • 2 tablespoons, plus 2 teaspoons milk (amount may vary depending on desired thickness)

For the candy hearts

  • Wilton candy melts in white, pink and red velvet (quantity may vary depending on the size of the heart candy mold used)
  • 2 tablespoons candy sprinkles


For the cupcakes

  1. Preheat oven to 350 degrees F. Add mini cupcake paper liners in mini cupcake baking pan.
  2. In a large mixing bowl, add the dry ingredients. Add eggs, milk and oil to the bowl. Beat on medium speed for 2 minutes.
  3. Stir in boiling water (batter will be thin).
  4. Pour the batter into the paper liners filling them about 3/4 full.
  5. Bake in a preheated oven for about 30 to 35 minutes or until a toothpick inserted in the middle of the cupcake comes out dry.
  6. Let the cupcakes cool in the baking pan for about 10 minutes before transferring them to a wire rack. Let completely cool on a wire rack.

For the frosting

  1. Melt the butter and add it to a medium mixing bowl.
  2. Stir in the cocoa and malted milk powder.
  3. Add the powdered sugar and milk, alternating, while beating on medium speed.
  4. Beat until the frosting is of spreading consistency. Add just a bit more milk if the frosting is too thick.
  5. When the cupcakes are completely cooled, frost all of them.

For the candy hearts

  1. In a small microwave-safe bowl, add about 1/2 cup of the candy melts.
  2. Heat them in the microwave at 50 percent power or on the defrost cycle for about 40 seconds.
  3. Stir and, if needed, continue to cook at 25-second intervals until the candy is smooth and melted.
  4. In some of the candy molds, add a thin layer of candy sprinkles.
  5. Spoon the melted candy into each of the heart molds.
  6. Put the candy molds in the refrigerator for about 10 minutes or until they harden.
  7. Pop the candy hearts out of the molds and trim off any excess candy around the edges of the heart if needed.
  8. Add the candy hearts to the top of the cupcakes.

Sweet heart cupcakes for your sweetheart

More fun and festive cupcake recipes

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Fourth of July red, white and blue cupcakes
Cute slider cupcakes

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