thepioneerwoman
Valentine's Day Cupcakes
Bake your sweetie a batch of this Valentine's Day cupcakes recipe! They're filled with raspberry cream, dipped in chocolate, and topped with sprinkles.
👥 21 Servings⏱️ Prep & Cook: 2h 10m⏳ Prep: 30 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●saucepan
- ●whisk
- ●bowl
- ●pan
- ●measuring cup
- ●microwave
- ●knife
- ●baking sheet
📝 Preparation Steps
1
For the cupcakes: Preheat the oven to 350°F. Line 2 (12-cup) muffin tins with 24 paper liners.
2
Heat a medium saucepan over medium heat. Add the butter and when it melts, whisk in the cocoa. Pour in the boiling water, whisking to combine. Allow the mixture to boil for ⏱️ 15 seconds, then remove it from the heat and set aside.
3
In a medium bowl, stir together the flour, sugar, baking soda, and salt. Set aside. In a separate small bowl, mix together the buttermilk, eggs, and vanilla.
large eggs2
4
Pour the chocolate mixture over the flour mixture and stir until halfway combined. Pour in the buttermilk mixture and stir until the batter comes together.
5
Fill the muffin cups two-thirds full and bake until set, about ⏱️ 18 minutes. Remove from the oven.
6
Allow the cupcakes to cool for ⏱️ 5 minutes in the pan before removing from the pan to a wire rack. Allow to cool completely.
7
For the filling: Meanwhile, keeping the raspberries in the bag, use your hands or a rolling pin to finely crush the raspberries until powdery. In a fine-mesh sieve set in a bowl, sift the raspberry powder to separate any large pieces or seeds. Try to further crush the larger pieces and discard the seeds.
8
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter over medium speed until creamy. Reduce the speed to low and gradually add the powdered sugar and raspberry powder, beating until just combined. Add the marshmallow fluff, heavy cream, and vanilla, and increase the speed to medium-high. Beat until light and fluffy, scraping down the bottom and sides of the bowl as needed, for about ⏱️ 3 minutes. Spoon the filling into a large zip-top bag.
9
For the glaze: Place the milk and bittersweet chocolate in a medium heatproof bowl. In a large glass measuring cup or another medium microwave-safe bowl, microwave the heavy cream until steaming, 1 to ⏱️ 2 minutes. Immediately pour the warm cream over the chocolate and allow to sit for ⏱️ 1 minute before whisking until smooth. Allow the glaze to cool and thicken for about ⏱️ 30 minutes. Stir the glaze occasionally; it should look like a thin pudding.
10
Working with one cupcake at a time, use the tip of a paring knife to cut a hole into the top, approximately 1 ½ inches wide and deep, angling downward to form a cone shape. (This keeps the top of the cupcake intact while hollowing out part of the cake.) Cut off the bottom portion of the removed cake piece, keeping the cupcake top about ¼-inch thick.
11
Snip off one bottom corner of the zip-top bag with the filling, and fill the cupcake with the raspberry creme, replacing the top of the cake when finished. Repeat with the remaining cupcakes and raspberry creme.
12
Place a wire rack over a rimmed baking sheet. When the glaze has thickened to a thin pudding consistency, dip the tops of the cupcakes, allowing any excess glaze to drip off into the bowl. Set each cupcake onto the prepared rack. Decorate with sprinkles. If the glaze sets up too much while filling the cupcakes, reheat in 5-second intervals until it returns to a pudding consistency.
13
Store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. Allow the cupcakes to come to room temperature before enjoying.
Nutrition Facts
calories
405 Calories
fat Content
22 g
fiber Content
2 g
sugar Content
40 g
sodium Content
236 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
68 mg
carbohydrate Content
50 g
saturated Fat Content
14 g
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