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?
salted butter1/2 c.
cocoa powder1 c.
boiling water2 c.
granulated sugar1 tsp.
baking soda1/2 tsp.
kosher salt1/2 c.
large eggs1 tsp.
(1.25-oz.) bag freeze dried raspberries1/2 c.
salted butter, softened2 c.
powdered sugar1 c.
marshmallow fluff2 tbsp.
heavy cream1 tsp.
vanilla extract4 oz.
milk chocolate, finely chopped4 oz.
60% bittersweet chocolate, finely chopped1 c.
Red and pink sprinklesStep 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.