They’re a nostalgic treat with a sweetheart twist!

preview for Valentine's Day Cupcakes
the pioneer woman's valentine's day cupcakes

Will Dickey

Crafting homemade cards, attaching a treat, and passing them out to classmates is such a sweet Valentine’s Day tradition for kids. For a dose of that schoolroom nostalgia, these Valentine’s Day cupcakes are just like the packaged ones from the store, but so much tastier since they’re homemade. Topped with adorable sprinkles, these chocolate creme-filled cupcakes are inspired by the treats served at The Mercantile, but with a sweetheart twist! Instead of the usual creme filling, this marshmallow fluff filling is flavored with tart, dried raspberries for a bright pink punch.

How do you fill creme-filled cupcakes?

Biting into a chocolate cupcake and finding it’s filled with delicious creme is a magical surprise for anyone! The good news is, filling cupcakes is achievable at home. Simply use a paring knife or spoon to create a cone-shaped hole in the tops of the cupcakes. Doing your best to keep the top part intact, slice off all but the top ¼-inch of the cake cone – you’ll need it to pop back on the cupcake after it’s filled! Use a zip-top bag with one corner cut off to easily pipe the filling into the cupcakes.

What is cupcake filling made of?

Chocolate creme-filled cupcakes are usually made with a base of marshmallow fluff. Using store-bought fluff means there is no need to tango with whipping egg whites or making syrup. The addition of butter and powdered sugar combats the fluff’s naturally sticky texture and makes for a more pleasant bite. This filling gets its rosy hue from freeze-dried raspberries. They provide a wonderful flavor and color and don’t moisten the filling the way jelly or fresh raspberries would.

 

Ingredients

For the cupcakes:

  • 1 cupsalted butter
  • 1/2 cupcocoa powder
  • 1 cupboiling water
  • 2 cupsall-purpose flour
  • 2 cupsgranulated sugar
  • 1 tsp.baking soda
  • 1/2 tsp.kosher salt
  • 1/2 cupbuttermilk
  • 2large eggs
  • 1 tsp.vanilla extract

For the filling:

  • 1(1.25-oz.) bag freeze dried raspberries
  • 1/2 cupsalted butter, softened
  • 2 cupspowdered sugar
  • 1 cupmarshmallow fluff
  • 2 Tbsp.heavy cream
  • 1 tsp.vanilla extract

For the glaze:

  • 4 oz.milk chocolate, finely chopped
  • 4 oz.60% bittersweet chocolate, finely chopped
  • 1 cupheavy cream
  • Red and pink sprinkles

 

Directions

For the cupcakes:

  1. Preheat the oven to 350°F. Line two 12-cup muffin tins with 24 paper liners.
  2. In a medium saucepan over medium heat, melt the butter. Whisk in the cocoa powder, then pour in the boiling water, whisking to combine. Let the mixture boil for 15 seconds, then remove from heat and set aside.
  3. In a medium bowl, mix together the flour, sugar, baking soda, and salt. In a separate small bowl, whisk the buttermilk, eggs, and vanilla.
  4. Pour the chocolate mixture into the flour mixture and stir until partially combined. Add the buttermilk mixture and stir until the batter is smooth.
  5. Fill the muffin cups two-thirds full. Bake for approximately 18 minutes, or until set. Remove from the oven and let cool for 5 minutes in the pan before transferring to a wire rack to cool completely.

For the filling:

  1. Place the raspberries in a bag and crush them into a fine powder using your hands or a rolling pin. Sift the powder through a fine-mesh sieve to remove seeds and large pieces. Discard the seeds.
  2. In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Reduce the speed to low and gradually add powdered sugar and raspberry powder. Mix until combined. Add the marshmallow fluff, heavy cream, and vanilla, then increase the speed to medium-high. Beat for about 3 minutes until light and fluffy, scraping down the sides as needed. Spoon the filling into a large zip-top bag.

For the glaze:

  1. Place the milk and bittersweet chocolate in a medium heatproof bowl. Heat the heavy cream in the microwave until steaming (about 1–2 minutes). Pour the warm cream over the chocolate and let sit for 1 minute. Whisk until smooth. Allow the glaze to cool and thicken for about 30 minutes, stirring occasionally, until it reaches a thin pudding consistency.

Assembling the cupcakes:

  1. Use a paring knife to cut a cone-shaped hole into the top of each cupcake, about 1½ inches wide and deep. Trim the bottom of the removed piece, leaving a ¼-inch-thick cupcake “lid.”
  2. Snip one corner of the zip-top bag with the filling and pipe the raspberry creme into each cupcake. Replace the cupcake lid.
  3. Place a wire rack over a rimmed baking sheet. Dip the tops of the cupcakes into the glaze, letting excess drip off. Place the cupcakes on the rack and decorate with sprinkles. If the glaze thickens too much, reheat it in 5-second intervals until it returns to the right consistency.

Storage:

  1. Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring to room temperature before serving.