I don’t typically post so late in the day but I wanted to show you all this simple dessert in time for Valentine’s day. With the big day just two days away, you maybe scrambling to get it all together. If you’re one of those people, this is a great dessert for you! You don’t need any fancy icing bags or tools. You will need a heart shaped cookie cutter unless you’re confident enough to free hand it. Here is the link to one of my favorite chocolate cake recipes. This is my go-to chocolate cupcake recipe. It’s just good ole fashion chocolate cake/cupcakes! I do use freshly milled flour in my cupcakes. This recipe is very easy to alter for a healthier dessert option. For the frosting . . . All you health nuts cover your ears for this one, I just used Pillsbury’s strawberry icing. I love strawberry frosting and have not found a homemade recipe that I love yet. I’ll let you know when I do!
I mixed up the recipe in my Kitchen Aid. I then scooped the batter into a lined muffin pan. I filled the cups about half way full. These cupcakes will rise very well! Once they’re done baking, let them cool completely on a wire rack.
Use a sharp knife and cut the top off of the cupcake. Take your cookie cutter and cut out the middle of the cupcake top. (The center hearts are prefect to snack on while you decorate!)
Add some frosting and put the top back on.
Sprinkle with a little powdered sugar for cute factor and there you have it! They’re super easy and delicious!
I hope everyone has a fun Valentine’s Day, enjoy!
LOVE! I may have to use up the leftover frosting in my fridge and whip up a batch 🙂
Yes! That frosting was so good too! These was so easy. It didn’t take me but maybe an hour!
Those are super cute! What type of wheat do you use for these? And do you use the exact same amount as the recipe?
Stacey, I use Soft White wheat flour. For every 2-3 cups of all purpose flour called for in a recipe I increase the Soft White flour by 1/2 cup. So in this recipe it only calls for 1 3/4 cup all purpose flour. I still use about 2- 2 1/4 cups of Soft White. I’m not sure why but anytime kind of chocolate cake or cupcake recipe I always have to use a little more flour than normal. If I don’t, it tends to sink in the middle. Hopefully that makes sense and is not confusing.
That makes perfect sense. I bake with spelt quite often too, because in Canada I don’t have a great source for soft wheat or even white wheat. I always add an extra 1/4 cup of flour per cup called for in the recipe. Sounds like I could do the same for these cupcakes. I already have the recipe you posted from my sister 🙂
Oh okay, Spelt would work great. It’s a high moisture grain just like Soft White! They’ll be yummy 🙂