Crafting homemade cards, attaching a treat, and passing them out to classmates is such a sweet Valentine's Day tradition for kids. For a dose of that schoolroom nostalgia, these Valentine’s Day cupcakes are just like the packaged ones from the store, but so much tastier since they’re homemade. Topped with adorable sprinkles, these chocolate creme-filled cupcakes are inspired by the treats served at The Mercantile, 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?
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?
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.
Advertisement - Continue Reading Below
- Yields:
- 21 - 24 serving(s)
- Prep Time:
- 30 mins
- Total Time:
- 2 hrs 10 mins
Ingredients
For the cupcakes:
- 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
For the filling:
- 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
For the glaze:
- 4 oz.
milk chocolate, finely chopped
- 4 oz.
60% bittersweet chocolate, finely chopped
- 1 c.
heavy cream
Red and pink sprinkles
Directions
- 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.
Tip: For a more classic vanilla filling, omit the freeze-dried raspberries. The raspberries can also be substituted for freeze-dried strawberries!
Advertisement - Continue Reading Below
50 Mother's Day Cakes to Bake for Mom
Coffee Lovers Will Go Java for These Desserts
32 Lemon Desserts to Brighten Your Day
The Best Father's Day Cakes for Your Favorite Guy
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below