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Valentine’s Day is just around the corner and we are always looking for a fun and frugal way to celebrate. Covid really helps us with that as we have very limited places to go. Our annual fun dinner at the local Japanese Hibachi restaurant is off the table and so is our church function. These Chocolate Peanut Butter Heart Cupcakes cupcakes are a subtle way for us to still celebrate this year – with our own stir fry dinner.
This recipe is made from scratch and should net you 22 cupcakes. You can skip to the part of frosting and decorating if you wish to start with a boxed cake mix. Our post on How to Make Killer Cupcakes should help you make them seem just like the best homemade cupcakes you have tasted.
We use peanut butter filled chocolate Reese’s hearts to top theses beauties, but if peanut butter is an issue for you and your family, try the cute hearts that are puffed riced filled instead. You can get a bag of those krispie hearts at the local dollar store for just a buck!
Chocolate Reese Peanut Butter Heart Cupcakes
You will need:
For the chocolate cupcakes:
- 1 C flour
- 1/4 C unsweetened cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 Light brown sugar
- 1/2 C sugar
- 1/3 C canola oil
- 1/2 C buttermilk
- 1 large egg
- 1 tsp pure vanilla extract
For the Chocolate frosting:
- 1 C unsalted butter, softened to room temperature
- 1/4 C cocoa powder
- 3 C powdered sugar
- 3 tbsp. heavy whipping cream
- 1 tsp. vanilla extract
- 1 piping bag fitted with a medium star tip
- Valentine’s Day Sprinkles
- 1 bag of Reese’s Peanut Butter Hearts
To make the chocolate cupcakes start by preheating the oven to 350°F. Line your cupcake pans with cupcake liners and set aside.
In a large bowl, whisk together the flour, cocoa powder, baking
powder, baking soda, and salt. Use a wire whisk to combine all ingredients. Add in the sugar and brown sugar stir until combined. Add the oil, buttermilk, egg, and vanilla extract. Stir until all is combined.
Pour the batter in the cupcake liners, filling each one 3/4 of the way full. Bake at 350°F for 22 minutes.
Remove the cupcakes from the oven and transfer them to a wire rack to cool while you make the chocolate frosting.
To make chocolate frosting:
In the bowl of a standing mixer, cream together the butter, cocoa
powder, powdered sugar, vanilla, and heavy whipping cream until
smoothly combined and stiff peaks form. Scoop frosting into a piping bag.
Frost cooled cupcakes.
Place an unwrapped Reese’s Peanut Butter Heart in the center.
Sprinkle Valentine’s Day sprinkles on top to finish it off.
Other Cupcakes you may like for Valentine’s Day:
- Homemade Hostess Cupcakes for Valentine’s Day
- Adorable Valentine’s Day Bear Cupcakes
- Decadent Chocolate Pecan Turtle Cupcake Recipe
- Sinful Maple Bacon Cupcakes