Valentine’s Day is almost here. What are you making or getting your sweetie? How about some decadent chocolate raspberry filled cupcakes? Oh yes I did! I made these from scratch and so can you.
I received an exquisite Kitchen Aid Candy Apple Red Artisan Mixer from my sweetie as a Christmas gift and he just had his fortieth (40th) birthday so I thought I’d better actually use the gift and do something nice for him. See, I was flying back from a visit home on his birthday and totally missed spending it with him. I think I recovered pretty well after I
offered up some kisses served him up a batch of these babies!
Ingredients for Cupcake Batter
Preheat oven to 350
2 cups flour
2 cups sugar
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup unsweetened cocoa (Hershey’s
1 cup canola oil
2 cups hot water
2 teaspoons vanilla
(Or be lazy and use a box cake mix. They’ll still be delicious!)
Mix the ingredients in the stand mixer on low for a minute or two. Don’t over mix. The batter will look wet. Fill mini muffin pans or cupcake pans with liners and spoon in batter. An ice cream scoopful is the perfect amount. For mini cupcakes I used a small melon baller and used two scoops. Typically you want the liner to be filled two-thirds of the way full. Bake at 350 on middle rack for 6 to 12 minutes. Toothpick check. When toothpick comes out clean. They’re ready.
Take out of pan and let cool on racks or counter.
Ingredients for Raspberry Filling:
2 cups unsweetened Frozen or Fresh Raspberries
1/3 cup sugar
1 teaspoon lemon juice
1/2 to 2/3 cup berries for frosting
Tip: you might want to do the filling the night before to save some time.
Add 2 cups frozen or fresh raspberries to bowl and add 1/3 cup sugar and 1 tsp. lemon juice and let thaw at room temperature. If making ahead, when completely thawed refrigerate until needed. Reserve extra berries for frosting.
Ingredients for Raspberry Butter Cream Frosting:
1 cup real butter (not margarine) room temperature
1 cup vegetable shortening
pinch of salt
1 tsp vanilla
4 cups powdered (confectioners) sugar
1/4 – 1/3 cup heavy whipping cream
1/2-2/3 cup reserved raspberries
Thoroughly cream butter and shortening . Beat in the vanilla. Add sugar, one cup at a time until blended. When the sugar is completely beaten in and the sides of the bowl are scraped down, add the whipping cream, beating at the highest speed until super fluffy, about one minute. Now, gently fold in raspberries a little at a time. Add more or less to desired taste. Up to you. Go
Time to fill the Center
I used a large cap from a water bottle because I didn’t have an apple or cupcake corer handy. I also used a piping tip for the mini cupcakes to hollow out middle. Be innovative
Hollow out middle of cupcake and fill with a teaspoon to desired amount of filling and replace top. I used a sharp tipped knife and went around edges of my corer to help get top out. Don’t worry about it being perfect it just gets covered with frosting and eaten anyway.
Now you’re ready to frost. Use a piping bag with your desired number tip. I couldn’t find mine that day, so I used a large Ziploc bag and placed my tip in the corner and cut a small hole in the corner and piped it on that way.
Store and refrigerate any leftover cupcakes to maintain freshness.
What are you making or getting your sweetie for Valentine’s Day? 😉