Valentine’s Day Cupcakes

These Valentine's Day Cupcakes are a delicious combo of dark chocolate and spicy cinnamon heart candies. If you like cinnamon hearts, you will LOVE these!

These Valentine's Day Cupcakes are moist, dark chocolate cupcakes infused with spicy cinnamon hearts flavor. Seriously, can you think of anything more delicious? Ya, me neither.

Do you know how some things just scream Valentine's Day? Like those Valentine cut-out cards that are exchanged by seven-year-olds in grade two. Do they still do that? Or heart-shaped candies that say ‘Be mine' and ‘I heart you.' Seems they now also say 'email me' which makes me laugh more than I think it should. Or fiery red cinnamon hearts that seem to have resisted any change since I was a child.

Mmm … cinnamon hearts. If Valentine's Day were a flavor, this is what it would taste like.

I'll never know why it took me so long to marry cinnamon hearts with dark chocolate. They really do deserve to be together. Forever.

The dark chocolate holds its own without overpowering the cinnamon. And while the cinnamon hearts are certainly the most outspoken of the two, they manage to not take over the dark chocolate. If they were a real-life couple, they'd make the perfect team.

These little guys had me proclaiming my love for them after the first bite. Whatever your plans are for Valentine's Day, please, please, please, include these dark chocolate and cinnamon hearts cupcakes in them.

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Valentine's Day Cupcakes Recipe

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

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Warm someone's heart with these delicious Dark Chocolate and Cinnamon Hearts Valentine's Day Cupcakes on Valentine's Day.

12 cupcakes

Ingredients

• ▢ 1 cup all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ 3 tablespoons unsweetened cocoa powder
• ▢ 3 tablespoons black cocoa powder (see notes)
• ▢ ½ cup milk
• ▢ ¼ cup cooking oil
• ▢ ½ teaspoon cinnamon oil
• ▢ 2 large eggs
• ▢ ¼ cup hot water

Cinnamon Icing

• ▢ ½ cup cinnamon hearts (plus a few extra for decorating)
• ▢ 1 cup salted butter (at room temperature)
• ▢ 3 cups powdered sugar
• ▢ 2 tablespoons whipping cream
• ▢ ½ teaspoon cinnamon oil

Instructions 

• Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with paper liners – or use a heart-shaped cupcake mold. In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and both of the cocoa powders.
  1 cup all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 3 tablespoons unsweetened cocoa powder, 3 tablespoons black cocoa powder
• Add the milk, oil, cinnamon oil, and eggs and beat using electric beaters. Add the hot water and beat just until combined.
  ½ cup milk, ¼ cup cooking oil, ½ teaspoon cinnamon oil, 2 large eggs, ¼ cup hot water
• Divide the batter between the cupcake liners, filling each one ¾ of the way full. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted in the middle comes out clean.

Cinnamon Icing

• Add the cinnamon hearts to your food processor and pulse until they become a power.
• Add the butter to a large bowl and use electric beaters to cream the butter for 2 minutes. Add the ground cinnamon hearts, powdered sugar, whipping cream, and cinnamon oil and beat on low speed for 30 seconds. Increase the speed to medium and continue to beat for 2 minutes more. Adjust the consistency to your liking by adding more cream or more powdered sugar.
  1 cup salted butter, 3 cups powdered sugar, ½ cup cinnamon hearts, ½ teaspoon cinnamon oil
• Transfer the icing to a pastry bag and pipe the icing onto the cupcakes. Top each one with a cinnamon heart – or a few cinnamon hearts, if you'd like!
  2 tablespoons whipping cream

Notes

Black cocoa powder is a super rich alkalized cocoa powder that is used to boost color, think Oreos. You can easily substitute regular cocoa powder for the same taste, but the cupcakes will not be as dark. And don't add more black cocoa powder than the recipe calls for!

Nutrition

Serving: 1 cupcake, Calories: 347kcal (17%), Carbohydrates: 50g (17%), Protein: 3g (6%), Fat: 16g (25%), Saturated Fat: 10g (63%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 69mg (23%), Sodium: 243mg (11%), Potassium: 99mg (3%), Fiber: 1g (4%), Sugar: 40g (44%), Vitamin A: 482IU (10%), Vitamin C: 1mg (1%), Calcium: 40mg (4%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.