Preheat oven to 180C/350F/Gas 4 and line cupcake pans with 21 cupcake liners.

Sift together the flour, cocoa powder, baking soda, and salt into a bowl.

Using an electric mixer, beat together the butter, shortening, and sugar until light and fluffy.

Mix in the egg, vanilla extract, red velvet extract, and red gel food coloring until combined.

Alternating between the dry ingredients and milk, gradually mix both ingredients into the butter mixture until combined.

Use an ice cream scoop to evenly distribute the cake batter between the liners.

Bake for 20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.

Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

When cooled, take one of the cupcakes and crumble it into fine crumbs into a bowl.

To make the frosting, use an electric mixer to combine the butter, cream cheese, powdered sugar, heavy whipping cream, and vanilla on medium speed until combined and smooth, stiff peaks form.

Scoop the frosting into a large piping bag fitted with a large star tip,

Pipe swirls of frosting on top of each cupcake and sprinkle each one with cupcake crumbs and heart sprinkles.

Enjoy and Happy Valentine's Day!