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mini conversation Heart Cupcakes

Mini Conversation Heart Cupcakes

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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!


  • 2 cups sugar
  • 13/4 cups all-purpose flour
  • 3/4 cup Baking Cocoa
  • 11/2 teaspoons baking powder
  • 11/2 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


Instructions for Babycakes Mini Cupcake maker:

  1. Preheat the cupcake maker and line it with mini cupcake liners.
  2. 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.)
  3. Close the lid and cook for 6 minutes.
  4. Remove the cupcakes from the cupcake maker and allow to cool.
  5. Top with your favorite frosting, sprinkles, and Conversation Hearts!

For the oven (regular cupcake size)

  1. Heat oven to 350°F. Line about 30 muffin cups (2-1/2 inch in diameter) with paper or foil baking cups.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl.
  3. Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 minutes.
  4. Stir in boiling water (the batter will be thin).
  5. Fill cups 2/3 full with batter.
  6. 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