Roses are red… violets are blue… I made you cupcakes that I hope you will chew.
Yes, yes, yes.
And yes.
Sooooo, it’s supposedly the most romantic day of the year, and I can’t think of anything more romantic than face-planting into a pile of that frosting with the one you love.
Because I really love YOU, I had to share something ultra-romantic: piles of chocolate frosting for the win.
Surprise! You’re my valentine. Isn’t that cool?
Technically I already have a valentine, but he can be weird about desserts and spends too much time trying to perfect ridiculous wrestling moves while carrying odd keepsakes in his wallet.
Okay, not exactly. But he does make up for it by surprising me with chocolate lava cake truffles now and then. That’s pretty nice.
In case you didn’t know: I’m a chocolate fanatic. No, really. I could eat chocolate every waking moment. I don’t wake up craving eggs or cereal — I wake up wanting chocolate. Truffles for lunch, Godiva mousse cheesecake for dinner, and only then more dessert. Good dessert.
It’s not just sugar I’m after. Give me cake, candy, or ice cream and I’ll stare down the bowl for as long as it takes — it’s the creamy, dreamy cocoa I crave. These cupcakes make my head spin.
I wish I could give you five thousand of them every day for the rest of your life. Because I like you like that.
Chocolate Lover’s Cupcakes
Adapted from a peanut butter hot fudge cupcake recipe. Makes 12 cupcakes.
Ingredients:
- 1 1/8 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup fat-free milk
- 3 tablespoons heavy cream
- 1/2 cup butter, melted and cooled
- 2 tablespoons sour cream
- 2/3 cup milk chocolate chips
Instructions:
Preheat oven to 350°F (175°C). In a bowl, whisk the egg and sugar until smooth and no lumps remain. Add the milk, cream, and vanilla; mix until combined. Stir in the sour cream. Sift the flour, cocoa powder, baking powder, and salt together, then add to the wet mixture. Mix until the batter is smooth. Stir in the melted butter until combined, then fold in the chocolate chips. Line a muffin tin with liners and fill each cup using a 1/4-cup measure. Bake for 15–18 minutes. Let cool completely before frosting.
Chocolate Cream Cheese Frosting
Ingredients:
- 3 (8-ounce) blocks cold cream cheese
- 3/4 cup unsweetened cocoa powder
- 3 1/2 cups powdered sugar
- 2 1/2 ounces milk chocolate, melted and cooled
- 1 tablespoon vanilla extract
- Milk, as needed (1 teaspoon at a time)
Instructions:
In the bowl of an electric mixer, beat the cream cheese until smooth. Add the vanilla. With the mixer on low, slowly add the powdered sugar in 1/2-cup increments along with the cocoa powder, then increase speed to fully combine. Mix in the melted chocolate. If the frosting is too thick, add milk 1 teaspoon at a time until you reach the desired consistency. If it’s too thin, add more powdered sugar gradually. Frost the cooled cupcakes and top with chocolate sprinkles, shaved chocolate, or pieces of chocolate as desired.
Note: I used a generous amount of frosting on my cupcakes and had about 1/2 cup left over. If you prefer a lighter frosting or plan to spread it thinly, you can halve the frosting recipe.
Ooompf.