Treat Your Sweetheart to Valentine's Day Cupcakes
2024/01/31

ADVERTISEMENT

Crafting , attaching a , and passing them out to classmates is such a sweet Valentine's Day tradition for kids. For a dose of that schoolroom nostalgia, these are just like the packaged ones from the store, but so much tastier since they’re homemade. Topped with adorable sprinkles, these are inspired by the treats served at , but with a sweetheart twist! Instead of the usual creme filling, this marshmallow fluff filling is flavored with tart, dried raspberries for a bright pink punch.

How do you fill creme-filled cupcakes?

ADVERTISEMENT


Biting into a chocolate cupcake and finding it’s filled with delicious creme is a magical surprise for anyone! The good news is, filling cupcakes is achievable at home. Simply use a paring knife or spoon to create a cone-shaped hole in the tops of the cupcakes. Doing your best to keep the top part intact, slice off all but the top ¼-inch of the cake cone – you’ll need it to pop back on the cupcake after it's filled! Use a zip-top bag with one corner cut off to easily pipe the filling into the cupcakes.

What is cupcake filling made of?

ADVERTISEMENT



Chocolate creme-filled cupcakes are usually made with a base of marshmallow fluff. Using store-bought fluff means there is no need to tango with whipping egg whites or making syrup. The addition of butter and powdered sugar combats the fluff’s naturally sticky texture and makes for a more pleasant bite. This filling gets its rosy hue from freeze-dried raspberries. They provide a wonderful flavor and color and don't moisten the filling the way jelly or fresh raspberries would.

1 c.

salted butter

1/2 c.

cocoa powder

1 c.

boiling water

2 c.

all-purpose flour

ADVERTISEMENT

2 c.

granulated sugar

1 tsp.

baking soda

1/2 tsp.

kosher salt

1/2 c.

buttermilk

2

large eggs

1 tsp.

vanilla extract

1

(1.25-oz.) bag freeze dried raspberries 

1/2 c.

salted butter, softened

2 c.

powdered sugar

1 c.

marshmallow fluff

2 tbsp.

heavy cream

1 tsp.

vanilla extract

4 oz.

milk chocolate, finely chopped

4 oz.

60% bittersweet chocolate, finely chopped

1 c.

heavy cream

Red and pink sprinkles

Step  1 For the cupcakes: Preheat the oven to 350°F. Line 2 (12-cup) muffin tins with 24 paper liners. Step  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.

ADVERTISEMENT

Step  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. Step  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. Step  5 Fill the muffin cups two-thirds full and bake until set, about 18 minutes. Remove from the oven. Step  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. Step  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.

ADVERTISEMENT

Step  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. Step  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.

ADVERTISEMENT

Step  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.  Step  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. Step  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. Step  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.

ADVERTISEMENT

AD
Article
news flash