Chocolate Cupcakes for My Little “Balemtime”

by Shawnda on February 13, 2014

in Cakes, Cupcakes & Brownies,Chocolate,Desserts,Valentine's Day

Chocolate Valentine's Cupcakes

“Is it Balemtime’s yet?! Can we make chocolate tweats?”

I didn’t think a 4-year-old could get more excited about something that wasn’t Christmas- or dinosaur-related. But I was wrong. It’s because there’s chocolate.

Chocolate Valentine's Cupcakes

And Master Yoda.

Yoda Best Valentine

She is my kid, after all. Although only one of us would choose broccoli & ranch over chocolate. Spoiler: IT’S NOT ME.

She picked out “chocolate writing cupcakes” to make for our friends after seeing a picture over my shoulder. And heart-shaped pancakes for Balemtime’s Dinner at home.

Chocolate Valentine's Cupcakes

Solid choices.

The one-bowl, deep, dark chocolate cupcakes are coated with an insanely messy chocolate glaze. Then decorated with melted white chocolate. Perfect for you and about 20 of your other favorite Valentines. I mean Balemtimes.

Chocolate Valentine's Cupcakes

Chocolate Valentine's Cupcakes

Rich chocolatey cupcakes, perfect for your Valentine.


  • For the cupcakes:
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 2 large eggs
  • 3/4 cup warm water
  • 3/4 cup buttermilk (I used nonfat Greek yogurt)
  • 3 Tbsp vegetable oil
  • 2 tsp vanilla
  • For the glaze:
  • 2/3 cup heavy cream
  • 4 ounces bittersweet chocolate, finely chopped
  • 1 Tbsp corn syrup
  • For writing:
  • 1-2 oz white chocolate, finely chopped


  1. Preheat the oven to 350.
  2. Line two muffin pans with cupcake liners (I got 21 cupcakes).
  3. Whisk the cocoa, flour, sugar, baking soda, baking powder, and salt in a large bowl until mixed well.
  4. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.
  5. Scoop batter into the liners, filling ~2/3 full.
  6. Bake ~18 minutes, until the tops spring back when touched.
  7. Transfer to a rack and let cool completely.
  8. Microwave the heavy cream until hot, 1 minute.
  9. Add the chopped chocolate and corn syrup and let sit for 3 minutes.
  10. Stir until smooth. If there larger chunks remain, let the chocolate sit another minute or two.
  11. Let the glaze sit about 5 minutes and then dip the cooled cupcakes into the chocolate glaze, returning to the rack to set. You'll have leftover glaze.
  12. Microwave the white chocolate in a small bowl until melted and smooth.
  13. Transfer to a sandwich bag, twist the bag closed, and snip a very tiny corner off the bag.
  14. Decorate as desired.


Yields: ~21 cupcakes

Slightly adapted from Martha Stewart

Estimated time: 60 minutes


{ 9 comments… read them below or add one }

1 Lily (A Rhubarb Rhapsody) February 13, 2014 at 6:17 pm

That glaze looks like liquid gold. The messiest sweets are often the best, especially when you’re a kid! My son has my love of chocolate, sadly. More competition for dessert in the household!


2 Joanne February 13, 2014 at 9:18 pm

I pretty much never pass up a chance at chocolate either. Ranch dip?! Really? Are you sure she’s yours!


3 Josie February 14, 2014 at 9:20 am

So pretty! Love these – I had planned to make faux-stess cupcakes with the kids, but I was short 1 ingredient and snowed in all week!


4 Harmony February 14, 2014 at 10:03 am

Her Balentime’s Joseph and Avery sure did enjoy these…as did their parents. Someone may or may not have eaten one when she walked in from work…before eating dinner.


5 Shawnda February 14, 2014 at 4:42 pm



6 Cassie February 14, 2014 at 10:24 am

These are so fun, Shawnda!


7 Scheherazade February 14, 2014 at 4:49 pm

I just made these. They are delicious!


8 Liz @ Books n' Cooks February 15, 2014 at 4:30 am

The pic of your cupcakes kept popping up on my Pinterest feed – beautiful photos!


9 Erica February 17, 2014 at 12:19 pm

This made Olivia’s Valentine’s Day. Love that we were able to enjoy them. They were so yummY!


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