Mini Conversation Heart Cupcakes
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Mini Conversation Heart Cupcakes – the perfect little bite of chocolate for your next Valentine’s Day Party or playdate!
This simple chocolate cupcake recipe is moist, rich, decadent, and oh-so-cutely mini-sized and adorned with white frosting, sprinkles, and a conversation heart. A perfect Valentine’s Day treat!
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Mini cupcakes in a cupcake maker
One of the gifts we received for Christmas this year was a Babycakes Mini Cupcake maker. Oh my gosh! The entire family is in love with this thing! (The Babycakes mini Cupcake maker is hard to find today, but this model is very similar.)
So far, the kids and I have made Funfetti cupcakes and carrot cake cupcakes, and this past weekend, we made these adorable mini conversation heart cupcakes.
The mini size of these cupcakes is just the perfect little bite of chocolate and frosting! We’ll definitely be making them again since these conversation heart cupcakes are the perfect treat to bring to school for our Valentine’s Day party!
For today’s cupcakes, I used a standard-size chocolate cupcake recipe.
Rather than reducing the recipe to make just a few cupcakes, I made the recipe as written and froze the rest of the batter for later use. (For a small batch of cupcakes, you could cut the recipe down to two-thirds by dividing the ingredients by three.)
Recipe Tips
Did you know you can freeze cake batter?
- You can freeze the batter in freezer bags or in throw-away baking tins. (Or do what I did; spoon the batter into the mini muffin cupcake liners, place them on a cookie sheet and freeze. Once the muffin cups are frozen, toss them into a gallon-sized freezer bag.
Recipe variations:
- Add chocolate chips to the batter.
- Make a black forest cupcake by scooping out a tiny bit of the top of the cupcake, adding a spoonful of cherry pie filling, then topping it with homemade whipped cream and a conversation heart.
- Use store-bought brownie bites and add a bit of the frosting and a heart.
Storage Suggestions
Baked cupcakes can be stored in an airtight container at room temperature for 4-5 days or you can freeze them for longer storage.
FAQ’s
Can this recipe be made using a mini cupcake tin and Baked in the oven?
Of course, the baking directions are to bake the mini cupcakes at 350°F for 11 to 15 minutes.
What are the baking instructions for a regular-sized cupcake?
For a standard-sized cupcake, bake at 350 F for 22 to 25 minutes or until a wooden pick inserted in the center comes out clean. Let the cupcakes cool before frosting.
Can I use a boxed cake mix?
Of course, follow the directions on the box for mixing the ingredients. Then, Use a tablespoon or small cookie scoop to add 1 Tablespoon of batter into the mini cupcake liner or muffin tin well.
Mini Conversation Heart Cupcakes
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Mini Conversation Heart Cupcakes
Description
This simple chocolate cupcake recipe is moist, rich, decadent, and oh-so-cutely mini-sized and adorned with white frosting, sprinkles, and a conversation heart. A perfect Valentine’s Day treat!
Ingredients
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup Baking Cocoa
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 Eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- optional: sprinkles, conversation hearts, babycakes cupcake maker
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Instructions
Instructions for Babycakes Mini Cupcake maker:
- Preheat the cupcake maker and line it with mini cupcake liners.
- Fill the cupcake liners almost to the top of the liner. They come out more round this way. I used my pampered chef medium scoop. (Any two-tablespoon scoop will work.)
- Close the lid and cook for 6 minutes.
- Remove the cupcakes from the cupcake maker and allow to cool.
- Top with your favorite frosting, sprinkles, and Conversation Hearts!
For the oven (regular cupcake size)
- Heat oven to 350°F. Line about 30 muffin cups (2-1/2 inch in diameter) with paper or foil baking cups.
- Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl.
- Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 minutes.
- Stir in boiling water (the batter will be thin).
- Fill cups 2/3 full with batter.
- Bake for 22 to 25 minutes or until a wooden pick inserted in centers comes out clean. Cool completely in pans on a wire rack
Enjoy!
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