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Sweetheart Chocolate Cupcakes Recipe


1 hour 17 minutes
Skill Level
30 cupcakes

Show your loved ones you care by baking them these delicious and decorative Sweetheart Chocolate Cupcakes - the ultimate Valentine's Day cupcake recipe.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
22 minutes
Chill Time
30 minutes


  • Open Chocolate Hearts:
  • 1 cup
    HERSHEY'S CHIPITS Dark Chocolate Chips or HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (250 mL)
  • Cupcakes:
  • 2 cups
    granulated sugar (500 mL)
  • 1 3/4 cups
    all-purpose flour (425 mL)
  • 3/4 cup
    HERSHEY'S Cocoa (175 mL)
  • 1 1/2 tsps
    baking powder (7 mL)
  • 1 1/2 tsps
    baking soda (7 mL)
  • 1 tsp
    salt (5 mL)
  • 2
  • 1 cup
    milk (250 mL)
  • 1/2 cup
    vegetable oil (125 mL)
  • 2 tsps
    vanilla extract (10 mL)
  • 1 cup
    boiling water (250 mL)
  • vanilla frosting (homemade or ready-to-spread)
  • red food colouring (optional)
  • 1/4 cup
    maraschino cherries, chopped (optional) (50 mL)
  • Valentine's Day themed decorative candies, coloured sprinkles or sugars (optional)


Equipment Needed 
oven Oven
cookie sheet Cookie Sheet
wax paper Wax Paper
microwave safe bowl Microwave-Safe Bowl
microwave Microwave
muffin tins (2) Muffin Tins
paper baking cups Paper Baking Cups
mixing bowl Mixing Bowl
mixer Mixer

Open Chocolate Hearts: Cover a tray or cookie sheet with waxed paper. Place chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) for 1 minute; stir. If necessary, microwave at MEDIUM for an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Spoon melted chocolate into a small squeeze bottle, pastry bag or strong resealable plastic food storage bag fitted with writing tip*. Pipe freehand hearts or follow patterns by drawing heart shapes on paper that is slipped under the waxed paper. Refrigerate hearts about 30 minutes or until firm.


Plastic food storage bags can be used without the writing tip. Simply fill bag and then snip off a very small section of one bag corner.


Cupcakes: Preheat the oven to 350°F (180°C). Line about 30 muffin cups (2-1/2 inch/6 cm 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 an electric mixer for 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter.


Bake for 22 to 25 minutes or until wooden pick inserted in centres comes out clean. Cool completely in pans on wire rack.


Stir vanilla frosting with maraschino cherries (if using). Tint all or some of the frosting with a few drops of red food colouring (if using) for pink frosting. Frost with vanilla frosting. Garnish with decorative candies, sprinkles, sugars (if using) and Open Chocolate Hearts.