Frosted Heart Chocolate Cupcakes

Preparation

1. Preheat oven to 350 degrees, and line a muffin pan with cupcake liners. Makes about 24 cupcakes.
2. In a large bowl, mix together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. 
3. Add the butter to the bowl, and then add in the oil. 
4. Add the pure vanilla extract, milk, and water to the bowl, and mix well. 
5. Add the eggs to the bowl, and mix well. 
6. Divide the batter evenly among the cupcake liners.
7. Bake for 18-20 minutes.
8. Let the cupcakes cool.
9. In a medium-sized bowl, combine the powdered sugar, butter, vanilla extract, and milk to make the buttercream frosting. Mix well. Start with 3 cups of powdered sugar and if you need more, then add another ½ cup. If you want more frosting, you can double the amounts for the frosting recipe. Or if you want less frosting, cut the recipe in half. 
10. Cut off the top of each cupcake. Use a small heart-shaped cookie cutter to cut out a heart on each cupcake top. You can eat the cupcake heart cut-outs or save for later. 
11. Separate the frosting into 2 bowls. For the pink frosting, add a drop or two of red food coloring to first bowl of frosting. For the red frosting, add a few drops of red food coloring to the second bowl of coloring. You can always add more food coloring so start with just a little. 
12. Add the frosting to a frosting decorator tool or a zip lock bag. If using a zip lock bag, then seal the bag and use scissors to cut off a smaller corner of the bag. If using a decorator tool, first do the pink frosting.
13. If you want more frosting than just in the heart cut-out, first add frosting on top of cupcake bottom. This will keep the cupcake top from moving as well. Place the cupcake top on top of the cupcake bottom.
14. Frost the inside the heart cut-out on each chocolate cupcake. Can add sprinkles too if you wish.