Kisses from Cupid: Mini Chocolate Strawberry Cupcakes

After a some brainstorming and getting ideas together, I decided this month to really celebrate Valentine’s Day and get into the festivities surrounding it. I have never been one to put much thought into Valentine’s Day, but this month will be different. How often do we take the time to truly celebrate all the people that we love? Between the hustle and bustle of life, I’m recently realizing it’s important to appreciate all the small things that bring us joy and to take the time to enjoy them. And what better time to do that than the month of February?

With that being said, I present to you Kisses from Cupid! For the next 14 days until Valentine’s Day, I will be posting daily kisses, or little posts about things that I love or ideas I have to celebrate Valentine’s Day!

As a cupcake fanatic I naturally had to share cupcakes on February 1st! These little beauties reminded me of chocolate covered strawberries and nothing says Valentine’s Day more than that. They were the perfect size to pop in your mouth without feeling too guilty and they were oh so sweet! I also found some adorable miniature cupcake holders from TJ Maxx and just couldn’t resist!

Cupcake Ingredients (makes 24 mini cupcakes):

  • 2/3 cup of flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup (1/2 stick) butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup half and half
  • 1/4 cup hot water

Strawberry Icing Ingredients:

  • 1/4 cup vegetable shorting
  • 1/4 cup (1/2 stick) butter, softened
  • 2 cups powdered sugar
  • 1 (or 2) tablespoons strawberry syrup


  • For the cupcakes: Preheat oven to 350° F.
  • Sift flour, cocoa powder, baking soda, and salt together. Set aside.
  • With an electric mixer, beat butter and sugar in a large bowl until combined and fluffy, about 3 minutes. Add egg and extract. Beat until combined.
  • Add half the dry ingredients and beat until combined. Then add milk, followed by the other half of the dry ingredients until combined. Finally, mix hot water. The mixture may be slightly runny.
  • Fill the cupcake holders 3/4 full and bake for 8-10 minutes until a toothpick comes out clean. Let cool completely.
  • For the icing: In a large bowl beat together shortening and butter until combined. Beat in 1 tablespoon of strawberry syrup.
  • Gradually add sugar, 1/2 cup at a time and beat until combined.
  • **To increase the strawberry flavor, add a second tablespoon of strawberry syrup. If the mixture becomes too runny, just add a bit more powdered sugar.
  • **Strawberry jam or even Kool-Aid power can be easily substituted for the syrup. If using Kool-Aid powder, try adding a teaspoon at a time.

To decorate, I added a Valentine’s Sixlet for a simple pop of color!

I hope you enjoy these mini cupcakes as much as I did! They would be a perfect addition to any Valentine’s party! Be on the lookout for tomorrow’s post!

Always, Autumn

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