2/3/14

Valentine's Day Cupcakes

Chocolate Cupcakes Topped w/ Vanilla & Strawberry Frosting and a Heart-Shaped Chocolate Bonbon

Makes 9 - 10 cupcakes.
Easy Valentines Chocolate Cupcakes Recipe

Chocolate cupcakes:
  • 1/4 cup plus 2 tbsp. unsweetened cocoa powder
  • 3/4 cups all-purpose flour
  • 3/4 cups sugar
  • 3/4 tsp. baking soda
  • 1/4 tsp. plus 1/8 tsp. baking powder
  • 1/4 tsp. salt
  • 1 egg
  • 1/4 cup plus 2 tbsp. hot water
  • 1/4 cup plus 2 tbsp. heavy cream
  • 1 1/2 tbsp. canola or other vegetable oil
  • 1 tsp. vanilla extract
Preheat oven to 350 degrees.

Line muffin tin with cupcake papers; set aside.

Sift together cocoa, flour, sugar, baking soda, baking powder and salt into a large bowl. Add eggs, water, heavy cream, oil and vanilla. Mix with a hand held mixer until smooth.

Divide batter among cupcake papers, filling each ¾ full. Bake for 15-20 minutes. Let cool before frosting.

Vanilla and strawberry frostings; topping:

  • 1 cup unsalted butter, softened
  • 3 cups confectioners’ sugar - the finest you can find (usually 10 x)
  • 1 tsp. vanilla extract
  • Few drops of liquid red food coloring
  • Strawberry flavoring (McCormick makes Strawberry extract, but I like to use a couple of drops of LorAnn Strawberry flavoring oil to taste.)
  • * Milk or heavy cream, optional
  • 9 or 10 assorted filled bon-bon type chocolates


In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners’ sugar. Begin mixing on low speed until crumbly, and then increase to high and beat for 3 minutes. Add vanilla extract and beat again for another minute until light and fluffy. Transfer 1/3 of the vanilla frosting to a piping bag fitted with Ateco 40S decorator tip or Wilton drop flower tip 2D.

Beat the remaining frosting on medium speed, adding the red food coloring in a little at a time until the desired pink color intensity is achieved. Add strawberry extract or strawberry flavoring oil. Transfer pink icing to a piping bag fitted with a large open star tip, Ateco brand #828 or Wilton tip 8B. Pipe small stars of icing around the outside edge of the cupcakes with the white vanilla frosting. Pipe a large swirl of pink frosting in the middle of the cupcake, making two passes with the piping bag. Top each cupcake with a chocolate bonbon.

Source: http://www.sprinklebakes.com/2013/01/neapolitan-bonbon-cupcakes.html


If you Like this, then Share...