Nothing is heart-ier (pun intended) than these Valentines Chocolate Cupcakes! With Valentines round the corner, I am starting a series of simple recipes you can try this Valentines. Starting off, we have a combination of chocolate and raspberry with these Valentines Chocolate Cupcakes!

I am a huge fan of these cupcakes and let me explain why!

Firstly, the chocolate base of these cupcakes is extremely fluffy and not too sweet. This makes it perfect for any fillings which brings me to my next point.

Secondly, these Valentines Chocolate Cupcakes are cored out at the center for a raspberry puree filling. While I limit it to these red cores, you can explore various fillings and colours for a pretty variety. For instance, you can use blueberry puree for some, and matcha filling in others. The options are limitless!

Finally, these cupcakes are really easy to make. The hardest part of making these could be getting a suitable heart shaped mould. However, I am confident that you will be able to find a mould!

I’ve created a quick video for you to look through the steps. Nonetheless, please do feel free to reach out if you require additional help or information!

Valentines Chocolate Cupcakes Recipe
by Javier Tan January-28-2023

Nothing heartier than these Valentines Chocolate Cupcakes (pun-intended)! Each cupcake is nicely fluffy with a nice raspberry core!

Ingredients

  • 1/2 Cup or 120g of Unsalted Butter, Melted (Or Veg Oil, or Half Butter, Half Veg Oil)
  • 1/2 Cup + 1 Tablespoons or 115g of Granulated White Sugar (I used 135g)
  • 3/4 Cup or 180g of Milk, Room Temperature
  • 1/4 Cup or 60ml of Coffee (Or 60 ml water + 2 teaspoons of dissolved coffee granules)
  • 2 Eggs, large, 55g each
  • 1 Teaspoon or 4g of Baking Powder
  • 2 Teaspoons or 5g of Dark/Black Cocoa Powder
  • 3 Tablespoons or 30g of Normal Cocoa Powder
  • 1 and 1/4 Cup or 145g of All-Purpose Flour, Sifted (Can use 160g if batter is too thin compared to video)
  • 1 Teaspoon or 5ml of Vanilla Essence
  • Pinch of salt

Instructions

  1. Preheat your oven to 180 degrees C and place paper liners in your cupcake / muffin tin.
  2. Whisk together the cooled, melted butter and sugar together until well incorporated.
  3. Next, whisk in the two eggs.
  4. Then, whisk in the coffee, vanilla, pinch of salt, and milk until a single consistency is formed.
  5. In a separate bowl, mix the flour, baking powder and cocoa powder separately (dry ingredients).
  6. Sift in the flour, cocoa powder, and baking powder half at a time and fold until it is of a single consistency. Do not over mix.
  7. Distribute the batter evenly until its about 2/3 full and bake until it has fully risen, approx 18 – 22 minutes. The center should be bouncy to a light touch of a spoon.
  8. Next, set aside the cupcakes to cool for approx an hour.
  9. Then, core out the center of the cupcakes using your mould, and dip the top of each cupcake into a plate of powdered sugar.
  10. Pipe the desired filling into the cored out portion of each cupcake.
  11. Serve and enjoy!

Details

  • Prep time: 3 hours
  • Cook time: 20 mins
  • Total time: 3 hours 20 mins
  • Yield: 12 – 16 Cupcakes

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (on the day itself) or in a fridge (up to a week)
  3. If storing the cupcake with no filling (up to a week), seal it in plastic wrap or an airtight container. Leave at room temperature for 40 minutes before serving!
  4. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan