1 t. baking soda
1 T. unsweetened cocoa powder
1 ½ c. sugar
1 c. low fat milk
Red food coloring
1. Preheat the oven to 350 degrees. Put cupcake liners in 48 mini muffin cups or 24 regular muffin cups.
3. In a large bowl, beat the eggs. Add in the sugar and continue beating until fluffy. Add in the oil mixture and mix to combine. Slowly take turns adding in the flour mixture and milk stirring well in between each addition.
1 t. vanilla
2 ¼ c. powdered sugar
1. In a bowl beat the softened cream cheese and butter with a mixer until well combined. Add in the vanilla and powdered sugar and beat until smooth. Refrigerate until ready to use.
To decorate cupcakes:
1. Top each cupcake with cream cheese frosting. Sprinkle with sprinkles if desired. Top with a red chocolate heart. Frosted cupcakes need to be kept refrigerated (because of the frosting).