Ingredients

For the Cupcakes:

• 1 cup (125g) all-purpose flour

• 1 cup (200g) granulated sugar

• 1/2 cup (45g) unsweetened cocoa powder

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 2 large eggs

• 1/2 cup (120ml) vegetable oil

• 1/2 cup (120ml) buttermilk (or milk + 1/2 tsp vinegar)

• 1 tsp vanilla extract

• 1/2 cup (120ml) hot water or hot coffee

For the Pink Buttercream:

• 1 cup (230g) unsalted butter, softened

• 3 1/2 cups (450g) powdered sugar

• 2–3 tbsp heavy cream or milk

• 1 tsp vanilla extract

• Pink food coloring (gel preferred)

Decoration:

• Heart-shaped chocolate toppers (pink & dark chocolate)

• Pink sprinkles or sugar crystals

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Instructions

1. Make the Cupcakes:

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Add eggs, oil, buttermilk, and vanilla. Mix until smooth.

4. Slowly add hot water/coffee, mixing until combined (the batter will be thin).

5. Fill cupcake liners 2/3 full and bake for 18–20 minutes or until a toothpick comes out clean.

6. Cool completely before frosting.

2. Make the Pink Buttercream:

1. Beat softened butter until creamy.

2. Add powdered sugar, one cup at a time, beating on low.

3. Add vanilla and cream, whipping until light and fluffy.

4. Mix in pink food coloring until you achieve your desired shade.

3. Assemble & Decorate:

1. Pipe the pink buttercream on cooled cupcakes using a large star tip.

2. Sprinkle pink sugar crystals or sprinkles over the frosting.

3. Place a pink heart and a dark chocolate heart on each cupcake for decoration.

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✨ Result: Rich, moist chocolate cupcakes topped with fluffy pink buttercream and heart-shaped decorations — perfect for Valentine’s Day, birthdays, or any romantic occasion!