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Valentine's Day Chocolate Cupcakes with Raspberry Buttercream and Candy Decorations Recipe

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4.1 from 15 reviews

  • Author: Leila
  • Total Time: 40 minutes
  • Yield: 15 cupcakes
  • Diet: Vegetarian

Description

Delightfully rich and moist Valentine's Day chocolate cupcakes with a luscious raspberry buttercream frosting, filled with creamy chocolate-hazelnut spread, and decorated with festive candy and sprinkles. Perfect for celebrating love with a delicious homemade treat.

Ingredients

Dry Ingredients

  • 1 cup All-purpose Flour
  • 1 cup Granulated Sugar
  • 1/3 cup Dutch processed Cocoa (Superior Red)
  • 1 tsp Baking Powder
  • 3/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 3/4 tsp Espresso Powder (optional for enhanced chocolate flavour)

Wet Ingredients

  • 1 Egg
  • 1/2 cup Milk (any variety)
  • 1/4 cup Canola Oil (or other light vegetable oil)
  • 1 tsp Vanilla Extract
  • 1/2 cup Hot Water (just boiled)

Buttercream Frosting

  • 3/4 cups Unsalted Butter (softened)
  • 3 cups Powdered Sugar
  • 1-2 tbsp Raspberry Jam (seedless, to taste/sweetness)
  • 4-5 tbsp Heavy Cream
  • 1 tsp Vanilla Extract (or Vanilla Bean paste)
  • 1/2 tsp Flaked or Sea Salt

Filling and Decoration

  • 1/2 cup Chocolate-Hazelnut Spread (such as Nutella)
  • 1/2 cup Valentine's Day Candy (candy hearts, gummy candy, cinnamon hearts, chocolate hearts/pieces)
  • Sprinkles (your favorite colors and textures)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line 1-2 cupcake pans with paper liners and set aside to prepare for baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, espresso powder (if using), salt, baking soda, baking powder, and cocoa powder until well combined.
  3. Add Wet Ingredients: To the dry mixture, add the egg, vegetable oil, vanilla extract, and milk. Mix until all wet ingredients are fully incorporated and the batter becomes thick, glossy, and dark brown.
  4. Add Hot Water: Slowly pour the boiling water into the batter, stirring gently as you add. This will thin the mixture into a smooth cupcake batter. Caution is advised for handling hot water.
  5. Fill Cupcake Liners: Pour approximately 1/4 cup of batter into each cupcake liner, filling them evenly.
  6. Bake Cupcakes: Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool Cupcakes: Remove cupcakes from the oven and allow them to cool for 5 minutes in the pans. Then transfer to a cooling rack to cool completely.
  8. Make Raspberry Buttercream: Using an electric mixer, beat the softened butter with 1 cup of powdered sugar slowly. Gradually add the remaining powdered sugar and increase the mixer speed. Add 2 tablespoons of heavy cream and vanilla extract, continuing to beat on medium speed.
  9. Add Jam and Finish Frosting: Mix in the raspberry jam and additional 2 tablespoons of heavy cream. Beat until light and fluffy. Add an extra tablespoon of heavy cream if needed for desired consistency.
  10. Prepare Frosting for Piping: Transfer the frosting into a piping bag fitted with a large star tip and set aside for decoration.
  11. Prepare Cupcake Centers: Using a small knife, create a hole in the center of each cooled cupcake and carefully remove the cake center. Save the tops of the removed cake centers for reassembly.
  12. Fill Cupcakes: Fill each hollowed cupcake center with 1 teaspoon of chocolate-hazelnut spread.
  13. Replace Cupcake Tops: Place the saved cupcake tops back onto the filled cupcakes to seal the filling.
  14. Decorate Cupcakes: Pipe swirls of the raspberry buttercream onto each cupcake. Garnish with Valentine's Day candy and your choice of colorful sprinkles for a festive look.
  15. Enjoy: Serve your beautifully decorated Valentine's Day cupcakes and enjoy the rich chocolate and raspberry flavors with every bite!

Notes

  • Espresso powder is optional but enhances the chocolate flavor beautifully.
  • Be cautious when adding hot water; use slow pouring to avoid splashes.
  • Allow cupcakes to cool completely before frosting to prevent melting the buttercream.
  • Use seedless raspberry jam for a smooth frosting texture.
  • The frosting consistency can be adjusted with heavy cream to achieve perfect piping texture.
  • Filling the cupcakes adds a delicious surprise but can be omitted if preferred.
  • Customize decorations with any festive candies or sprinkles of your choice.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbyleila.com/valentines-day-chocolate-cupcakes-with-raspberry-buttercream-and-candy-decorations-recipe/