Chocolate Valentine Cupcakes Recipe

Name: Chocolate Valentine Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 oz semi-sweet chocolate, coarsely chopped; 6 tbsp (3/4 stick) butter, softened; 1 cup firmly packed brown sugar; 2 None eggs; 3/4 cup self-raising flour; 2 tbsp unsweetened cocoa powder; 1/2 cup ground almonds; 1 cup frozen raspberries; 2 lbs chocolate prepared fondant; 1/3 cup raspberry jam, warmed and strained; 1/2 cup powdered sugar; 5 oz red prepared fondant; 5 oz white prepared fondant; 5 oz pink prepared fondant

Servings: persons

2 oz semi-sweet chocolate, coarsely chopped
6 tbsp (3/4 stick) butter, softened
1 cup firmly packed brown sugar
2 None eggs
3/4 cup self-raising flour
2 tbsp unsweetened cocoa powder
1/2 cup ground almonds
1 cup frozen raspberries
2 lbs chocolate prepared fondant
1/3 cup raspberry jam, warmed and strained
1/2 cup powdered sugar
5 oz red prepared fondant
5 oz white prepared fondant
5 oz pink prepared fondant

1
Preheat the oven to 325u00b0F. Line 6-cup Texas or 12-cup standard muffin pan with paper liners.
2
Combine chocolate and 1/2 cup water in small saucepan; stir on low heat until smooth.
3
Beat butter, brown sugar and eggs in large bowl with electric mixer until just combined.
4
Stir in combined sifted flour and cocoa, then ground almonds and warm chocolate mixture. Fold in raspberries. Spoon batter into prepared muffin pan, smoothing surface.
5
Bake large cupcakes about 55 mins, small cupcakes about 45 mins. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
6
Remove paper liners from cupcakes. On a surface dusted with sifted cocoa, knead chocolate fondant until smooth. Roll out to a thickness of 1/8 inch. Cut out rounds large enough to cover tops of cupcakes.
7
Brush cakes with jam; cover cupcakes with chocolate fondant.
8
Roll each colored fondant to a thickness of 1/8 inch. Using heart-shaped cutters of varying sizes to suit size of cupcakes, cut out hearts from fondant.
9
Decorate cupcakes with fondant hearts, brushing each with a little water to secure to each other.

2007

kcal

Calories

107

Fat

240

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 oz semi-sweet chocolate, coarsely chopped, 6 tbsp (3/4 stick) butter, softened, 1 cup firmly packed brown sugar, 2 None eggs, and more.

Yes, Chocolate Valentine Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Valentine Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions