While Valentine’s Day isn’t really a significant holiday in my social calendar, it has a special spot marked, circled and highlighted in my food calendar. There’s always a heightened appreciation for desserts and emotions during Valentine’s Day, which gives us all an excuse to act irrational and eat a vast amounts of sweets. It’s terrifyingly awesome.
Last year, I whipped up a red velvet cake that resembled my heart. This year, I decided to do something a little more exotic, yet just as relatable. These are “Feeling Cupcakes” AKA heart-shaped devil’s food chocolate cupcakes with malted chocolate Whopper’s frosting and emotional outburst icing messages. As their formal name might point out, these cupcakes are all about the feels. If you feel the feeling, you can write it on the cupcake, then you can eat the feeling as part of your emotional processing. It’s perfect for almost any feeling with the exception of fear or anxiety.
Here’s how to make them.
Even though the video sums it up, here is a written recipe for your reference.
Cake prep time: 15-20 minutes
Bake time: 20 minutes
Icing prep time: 10 minutes
Decorating time (depends on your emotional investment): 20-30 minutes
Total time: approx. 1 hour 15 minutes (give or take 15 minutes)
Devil’s Food Cupcakes:
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 2 tsp baking soda
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 cup vegetable oil
- 1 cup milk
- 1 cup hot coffee
- 2 large eggs
- 1 tsp vanilla
- 1/3 cup sour cream
1) Preheat the oven to 350 degrees. Make sure you have a cupcake pan, tin foil and foil cupcake liners.
2) Whisk together flour, salt, baking powder, baking soda, cocoa powder and granulated sugar.
3) Once your dry ingredients are mixed thoroughly, add vegetable oil, milk and hot coffee. Stir for 2 minutes.
4) Add sour cream, eggs and vanilla extract. Mix for 2 minutes until smooth and creamy.
To make the heart shape:
5) Take a foil cupcake liner and fold the top so it makes a “V” shape (watch the demonstration in video). Place the folded cupcake liner into the pan. Rip off a piece of tin foil, roll it into a ball and place it in the fold, holding the shape. Do this for all of the slots in the pan.
6) Pour the batter into each cupcake holder, filling about 2/3 of the way. If you fill too much, the cupcake will rise over the shape leaving it distorted and sad.
7) Bake for 20 minutes.
Malted Whopper’s Frosting
- 1/2 cup butter (salted or unsalted)
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 cup Whopper’s OR 1/2 cup malted milk powder
- 7 tbsp milk
1) SKIP THIS STEP IF YOU HAVE MALTED MILK POWDER: If you couldn’t find malted milk powder, take your 1 cup of Whopper’s and put them into a blender or food processor. Blend in intervals of 5-10 seconds until the Whopper’s turn into a powder. Do not blend for too long or else the powder will become moist due to the chocolate coating on the Whopper’s.
2) In a bowl, beat butter and vanilla extract together until smooth.
3) Add powdered sugar, cocoa powder and your malted milk powder/Whopper’s powder. Lightly mix until blended.
4) Gradually add milk one tablespoon at a time and mix in between. If the consistency still seems too powdery, add more milk until the mixture is smooth, yet thick.
This part of the recipe is really up to you. Follow your heart with this. I decided to use a red decorative writing icing, some additional Whopper’s and a nip of Captain Morgan to express myself. But like I said, this part is completely up to you. Here are some photos of mine for inspiration: