Valentine’s Day, to me, is about baking something super sweet and gooey for my loved ones. Long gone are the little cards you handed out in grade school or the candygrams and carnations you lusted after in high school to ensure you were popular enough. The pressure and expectations of the perfect night or gift is gone too. I love Valentine’s day now! I don’t need a holiday to remind me to show my husband how much I love him but it’s nice to enjoy the “sweet” aspect of the holiday.
So today, while my husband was working on our house under construction, I prepared him these delicious cupcakes. Just a little something extra to show him how much I love him and appreciate what he does for me when he came back home for lunch. Then I brought some over to my mother and my in-laws to share the love!
I decided to try my hand at Hershey’s Perfectly Chocolate Cake again. It’s still not my go to chocolate cake recipe but it was the perfect foundation for this gooey cupcake. To up the ante I filled the cupcakes with raspberry preserves and topped with a raspberry buttercream. This pink, sweet treat was perfect for Valentine’s Day!
Happy Valentine’s Day my love!!
Chocolate Raspberry Cupcakes
Hershey’s Perfectly Chocolate Cake
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY’S Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Pre-heat oven to 350°F
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
- Raspberry Preserves
Using a Bismark tip and pastry bag, insert the tip almost all the way through to the bottom of the cupcake and as you pull the tip out squeeze.
Raspberry Butter Cream
I used my go to butter cream recipe that’s shown here, but replaced the vanilla extra with 1 3/4 tsp of raspberry extract. You can also use about 3 Tbsp of Raspberry liqueur if you’d like. I used 3 drops of red food coloring during the last 4 minutes of mixing to obtain this color.