Gluten-Free Dark Chocolate Valentine Cupcakes with Raspberry Cream Filling

Heart-shaped chocolate cupcakes with whipped filling and raspberries

Dark Chocolate Valentine Cupcakes with Raspberry Cream Filling

Inspiration Bakery and Mixes Founder, Debbie's, wedding anniversary is on Valentine's Day. One year, she decided to make something special for anniversary dessert: a rich dark chocolate treat with a creamy filling and fresh raspberries. She found heart-shaped cupcake molds online and used them to make Dark Chocolate Valentine Cupcakes. She topped the delectable cakes with an easy-to-make decadent chocolate glaze. Everyone in her family loved them.
You really don't have to use heart-shaped cupcake molds; regular cupcake molds work too. They are fantastic.
Prep Time 40 mins
Cook Time 24 mins
Cooling and also refrigerator time 3 hrs 20 mins
Total Time 4 hrs 24 mins
Course Dessert
Cuisine American
Servings 24 Cupcakes

Equipment

  • Four 6-cavity heart-shaped cupcake molds or two 12-cavity cupcake molds
  • MIxing Bowls (2)
  • Dry Measuring Cups and Spoons
  • Liquid Measuring Cup
  • Hand Mixer or Whisk
  • Paring Knife and Cutting Board
  • Measuring Cups and Spoons
  • Sauce Pan

Ingredients
  

Chocolate Cupcakes

  • 1 Mix Inspiration Bakery & Mixes Chocolate Cake Mix
  • 1 Tablespoon Vanilla Extract
  • 2/3 Cup Butter or Butter Substitute
  • 4 Large Eggs
  • 1 Tablespoon Apple Cider Vinegar
  • 1 1/2 Cups Water, Coconut Milk, Regular Milk, Buttermilk, Nut Milk or Rice Milk

Cupcake filling

  • 1 Pint Heavy Whipping Cream
  • 1/2 Cup Powdered Sugar
  • 2 Teaspoons Vanilla Extract
  • 1 Cup Fresh Raspberries You can also use strawberries

Dark Chocolate Drizzle Frosting

  • 2/3 Cup Hershey's Special Dark Cocoa Powder (Recipe from the back of the container)
  • 1/2 Cup Butter or Margarine
  • 3 Cups Powdered Sugar
  • 1/3 Cup Milk of Your Choice I use coconut milk
  • 1 Teaspoon Vanilla Extract

Instructions
 

Chocolate Cupcakes

  • Follow directions on the pouch for mixing the chocolate cake batter. Coconut milk adds a good flavor to the cupcakes.
  • Grease the cupcake molds with vegetable oil or line them with paper liners. Evenly fill each heart-shaped cupcake cavity about ¾ full, until batter is used up. If there is excess batter, discard it. You don't want to overfill the cavities.
  • Bake as directed. Remove the cupcakes from the oven and let cool about 5 minutes. Remove the cupcakes from pans and place on a wire rack. Cool completely before completing the recipe.
  • After cupcakes have cooled, slice in half horizontally. Follow instructions for cupcake cream filling.

Cupcake Cream Filling

  • Cut the raspberries in half. This will make it easy to stir them into the whipped filling.
  • Place heavy whipping cream into a large bowl. Whip on high until cream begins to thicken.
  • Add powdered sugar and continue to beat until peaks form. Add vanilla extract, mixing until incorporated.
  • Gently fold in raspberries by hand.
  • Place the raspberry cream filling on the bottom half of each cupcake. Replace the top layer.
  • Prepare the Chocolate Drizzle Frosting immediately after this step.

Chocolate Drizzle Frosting

  • Follow instructions on the back of the Special Dark Hershey's Cocoa container.
  • While the frosting is warm, spoon the warm mixture over the top of each cupcake.
  • Place frosted cupcakes uncovered in your refrigerator for about 20 minutes. Remove them from the refrigerator and cover with plastic wrap until served.
Keyword Cake, Cupcakes, Gluten-free, Valentine Cake, Valentine Cupcakes

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