Chocolate Covered Red Velvet Hearts
These Chocolate Covered Red Velvet Hearts are vegan, beautiful, easy, and so delicious! A perfect treat for Valentine’s Day or any day!
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If you want a simple and inexpensive treat for your loved ones on Valentine’s Day, then you’ve come to the right place! These red velvet hearts look so beautiful and are very easy to make. I love the combination of the fluffy red velvet cakes with the chocolate, and of course, who doesn't love sprinkles?!
This is the same recipe for my Vegan Red Velvet cupcakes that I made last year. I halved the recipe and changed up a few things to make it a little more perfect!
Don’t forget to check out my tips and a short video at the end for this awesome recipe!
Easy step-by-step instructions
Preheat the oven to 340°. Mix the vegan milk with the vinegar and set aside for 5 – 10 minutes. Once the “buttermilk” has thickened, add the applesauce, vanilla, and food coloring. I started with 1 tsp of the food color and added a few more drops after the batter was ready.
In a medium bowl sift the flour, baking powder, and cocoa powder, set aside. In a separate bowl cream the butter and sugar until smooth. Add the buttermilk mixture, the dry ingredients, and mix just until combined. You can add a few more drops of food color at this point.
Divide the batter evenly in a 6-cup heart or standard cupcake pan and bake for 20 minutes or until you insert a toothpick and it comes out clean. Let the cupcakes cool in the pan.
Melt the chocolate and coconut oil in a double boiler until smooth and let cool slightly. Dip the top of each cupcake in the melted chocolate, letting the excess drip. Place the cakes on a plate or cooling rack and refrigerate for a few minutes to start setting.
Add the remaining chocolate to a small plastic storage bag, close securely, and cut a very small piece of one of the edges. Drizzle chocolate over the hearts, add sprinkles, and set in the fridge for a few more minutes. Serve and enjoy!
A few tips
If you don’t have a heart-shaped cupcake pan, simply use a standard cupcake pan and bake for a few more minutes if necessary. I found my pan at ALDI last year and it was limited edition, I found a similar pan on Amazon.
Use regular unsweetened cocoa powder, not Dutch-processed cocoa since it makes the cakes come out darker.
Depending on the type or brand of food coloring, you might need to add different quantities to get the perfect red hue.
One step you should not miss is sifting the dry ingredients for the cake batter, it makes the cake fluffier and gets rid of any lumps in the flour.
Store the leftover cakes in an airtight container in the fridge.
Try this recipe and let me know your thoughts in the comments!
Relax, bake, enjoy!
This recipe is also available in Spanish
Chocolate Covered Red Velvet Hearts
Ingredients
- 6 TBSP vegan milk
- ½ tsp vinegar
- 2 TBSP applesauce
- 1 ½ tsp vanilla extract
- 1 – 1 ¼ tsp red food coloring (depends on the brand)
- ¾ cup of all-purpose flour
- 1 tsp baking powder
- 1 TBSP unsweetened cocoa powder
- 2 TBSP vegan butter
- ¼ cup granulated sugar
- ¾ cup vegan chocolate chunks or chips
- 1 tsp coconut oil
- Sprinkles
Instructions
- Preheat the oven to 340°. Mix the vegan milk with the vinegar and set aside for 5 – 10 minutes. Once the “buttermilk” has thickened, add the applesauce, vanilla, and food coloring. I started with 1 tsp of the food color and added a few more drops after the batter was ready.
- In a medium bowl sift the flour, baking powder, and cocoa powder, set aside. In a separate bowl cream the butter and sugar until smooth. Add the buttermilk mixture, the dry ingredients, and mix until combined, trying to not over-mix. You can add a few more drops of food color at this point.
- Divide the batter evenly in a 6-cup heart or standard cupcake pan and bake for 20 minutes or until you insert a toothpick and it comes out clean. Let the cupcakes cool in the pan.
- Melt the chocolate and coconut oil in a double boiler until smooth and let cool slightly. Dip the top of each cupcake in the melted chocolate, letting the excess drip. Place the cakes on a plate or cooling rack and refrigerate for a few minutes to start setting.
- Add the remaining chocolate to a small plastic storage bag, close securely, and cut a very small piece of one of the edges. Drizzle chocolate over the hearts, add sprinkles, and set in the fridge for a few more minutes. Serve and enjoy!
