A Sweet Valentines

It’s almost a normality during Valentines that many people end up making sweets or buying fancy chocolates for their significant other. It was the perfect excuse to make something “unhealthy” for my partner.

I am not a cupcake fanatic like most…the cupcake craze seems like it has died down since 2013 but it feels like a staple to bake cupcakes. This is my first time making my own buttercream and I have yet to make the perfect one. The Cupcake Project has an amazing chocolate cupcake recipe that I used and the buttercream was my own little creation.


Chocolate Cupcake Surprise with Lemon Buttercream

(adapted from The Cupcake Project)


Lemon Cake Batter (heart surprise)

  • 6 tablespoons unsalted butter, room temperature
  • 2/3 cup sugar
  • 2 eggs, room temperature
  • 2 teaspoon of lemon oil (or 2 tablespoon of lemon juice&zest)
  • 1/2 cup of sour cream
  • 1 1/3 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder

Chocolate Cake

  • 1/4 cup unsalted butter, room temperature
  • 1 1/2 cup sugar
  • 3 ounces of dark chocolate (doesn’t have to be bakers chocolate)
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1/2 cup + 1 tablespoon canola oil
  • 2 teaspoons vanilla extract
  • 1/3 cup full-fat sour cream
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup dutch or natural cocoa powder
  • 1/2 cup room temperature water, measured in a liquid measuring cup

Lemon Buttercream Frosting

  • 2 cups icing sugar
  • 1/2 cup of unsalted butter, room temperature
  • 2 teaspoons lemon oil (or 1 teaspoon lemon zest & 1/4 cup lemon juice)
  • 2 tablespoons coffee cream (18% milk fat)



Beginning with the Lemon Cake (since you need to let it cool and cut)

  1. Preheat oven for 350F
  2. Cream butter and sugar together until it has a light grainy texture
  3. Beat in the eggs one by one along with the lemon oil (or zest/juice) and the sour cream
  4. In a separate bowl, sift the dry ingredients together
  5. Fold in increments, the dry ingredients into the wet mixture until combined
  6. Cover a square or rectangle pan with parchment paper and pour mixture onto pan
  7. Bake lemon cake for 15-20 mins or until edges are golden brown

While the Lemon Cake is baking…start the Chocolate Cupcake mixture!

  1. Melt the chocolate in the microwave or with a bain-marie and allow it to cool.
  2. Much like the lemon cake, start by creaming the butter and sugar together until it has a light grainy texture
  3. When the chocolate is cool, mix it into the butter/sugar mixture.
  4. Beat in the eggs one at a time and mix until combined
  5. Add in vanilla and sour cream and mix until just incorporated
  6. Sift all the dry ingredients together and fold it into the wet ingredients
  7. After it’s all combined, stir in the room temperature water until well combined.
  8. [Lemon cake] Once the lemon cake has cooled, use a heart cookie cutter (the smaller the better) and cut as many hearts as you can to set aside.
  9. In a prepared muffin pan, spoon in two tablespoons worth of chocolate batter and place the heart cutouts into the middle of the tin and cover it with chocolate batter. **fill to 3/4 full**
  10. Put cupcakes into the oven and bake for 18 minutes or until the tops are bouncy
  11. Take them out of the oven and allow them to cool before frosting.

Lemon Buttercream

  1. Cream room temperature butter and icing sugar together until combined
  2. Add in lemon  juice or oil and mix
  3. Mix in milk and make sure the buttercream isn’t too runny **it’s best if you have a mixer but I don’t so use those arm muscles because it can get pretty difficult to mix together**
  4. Once it is at a consistency of your liking, scoop it into a piping bag with your desired tip and pipe on cool cupcakes.




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