If you are looking for something cute to make for your little lovebugs or maybe you are tasked with chocolate cupcakes for the class, then check out these adorable Valentine’s Day chocolate Lovebugs recipe courtesy of Woman’s Day. When this recipe for chocolate cupcakes showed up in my inbox I just had to share it with you!

This mini chocolate cupcake recipe yields delightful bites perfect for any occasion, featuring a simple mix of granulated sugar, all-purpose flour, dark cocoa, baking powder, and salt combined with whipped egg whites, canola oil, and vanilla, enhanced by bittersweet chocolate. Baked at 400°F for just 7 to 9 minutes, these mini cupcakes can be creatively decorated with vibrant icing made from whipped egg whites and sugar, colored as desired. The icing technique involves outlining and flooding for a polished look, allowing for a fun and artistic expression while keeping the chocolate cupcakes indulgent yet manageable in size. Enjoy with your favorite coffee or as a sweet treat at any gathering!

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Chocolate Cupcake Lovebugs Recipe

Woman’s Day

Cupcakes for your little lovebugs or maybe you are tasked with cupcakes for the class, then check out these adorable Valentine’s Day chocolate Lovebugs!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Dessert

Cuisine American

Servings

Calories 69 kcal

Ingredients

Cupcakes

Mini paper liners
1 cup granulated sugar
½ cup all-purpose flour
3 tbsp dark cocoa unsweetened
1 tsp baking powder
¼ tsp kosher salt
4 egg whites large
2 tbsp canola oil
1 tsp.= pure vanilla extract
2 oz chocolate bittersweet

Instructions

Make Cupcakes

Heat oven to 400 degrees F.
Line a 24-cup mini muffin pan with paper liners.
In a large bowl, sift together the sugar, flour, cocoa, baking powder, and salt.
In a medium bowl, whisk the egg whites until foamy, then whisk in the oil, and vanilla.
Add the egg white mixture to the flour mixture, stirring just until moistened.
Fold in the chocolate.
Divide the batter among the lined muffin cups.
Bake until a wooden pick inserted into the center comes out clean, 7 to 9 minutes.
Remove from pans and let cool on wire racks. Decorate as desired.

Icing

Using an electric mixer, beat the egg whites and cream of tartar on medium-high speed until foamy, about 1 minute.
Reduce the speed to low and gradually add the sugar, beating until just incorporated.
Increase the speed to high and beat until medium-stiff glossy peaks forms, 5 to 7 minutes.
Separate into bowls and tint different colors.
Transfer 1/3 of each color to separate pastry bags fitted with fine tips.
Use a few drops of water to thin the icing remaining in the bowls for flooding.
Place in separate resealable bags; snip off the corners.
Using the thicker icing, outline the lovebug wings on the cupcakes, then flood using the thinner icing.
Decorate while the icing is still wet.
For multiple colors, let each icing dry before applying another.

Nutrition

Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.

Keyword Cupcakes

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