Name: Valentine's Day Cupcakes
Prep time: 30 min
Total time: 2 h 10 min
Yield: 21 - 24 serving(s)
Ingredients: 1 c. salted butter; 1/2 c. cocoa powder; 1 c. boiling water; 2 c. all-purpose flour; 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; 4 oz. milk chocolate, finely chopped; 4 oz. 60% bittersweet chocolate, finely chopped; 1 c. heavy cream; Red and pink sprinkles

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

Step 2Heat 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.

Step 3In 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 4Pour 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 5Fill the muffin cups two-thirds full and bake until set, about 18 minutes. Remove from the oven.

Step 6Allow the cupcakes to cool for 5 minutes in the pan before removing from the pan to a wire rack. Allow to cool completely.

Step 7For 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.

Step 8In 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 9For 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.

Step 10Working 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 11Snip 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 12Place 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 13Store 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.

Valentine's Day Cupcakes

Ingredients

Cupcakes

Filling

Glaze

Directions

Cakes and Cupcakes