Valentine’s Day Red Velvet Cupcakes

Anything Red velvet is a staple for Valentine’s Day. Anything from cookies cakes, cupcake cakes, cake pops, you name it, all vibes for V Day.

These velvet covers are very moist and light with a surprise inside. The surprise inside is a vanilla moose, I made using this recipe.

Let’s get started…..

Yeilds: 24 cupcakes



  • 1 1/2 cups sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 2 1/3 cups all purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk;room temp
  • 1 1/2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar

Valentine’s Day Heart Sprinkles

Vanilla Mousse

Black Buttercream Frosting:

  • 1 cup salted butter
  • 4 cups powdered sugar
  • 3/4 cup black cocoa
  • 3-6 tblsp. whole milk
  • 2 tsp. vanilla extract

To purchase Black Cocoa Here.


Vanilla Mousse


  1. Beat butter in a mixing bowl until light and fluffy.
  2. Add black cocoa and powdered sugar and begin to mix.
  3. Add 3 tablespoons whole milk and beat until smooth.
  4. Add additional 1 tablespoon of milk at a time until it reaches desired thickness.
  5. Mix in vanilla extract

Make the cupcake batter: 

Beat the butter and sugar with an electric mixer for 3 minutes on medium speed until light and fluffy.

Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.

In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.

Add a fourth of the dry ingredients and mix, then add a third of the wet. Mix until just barely combined to avoid over-mixing. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.

Divide the cupcake batter: 

Scoop into cupcake papers, about 1/2 to 3/4 of the way full.

Bake the cupcakes: 

Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.

Cool the cupcakes: 

Allow the cupcakes to cool for one minute in the pan then transfer to a wire rack to cool completely.

Frost the cupcakes: 

Pipe onto cooled cupcakes, and sprinkles and enjoy!

Did you make this?
Tag me on Instagram @eatwhateveryouwant and hashtag #eatwhateveryouwant

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