Romantic, cute and seductive, Loving Chocolate Cupcakes are adorable and make the perfect treat for Valentine’s Day dessert.
Loving Chocolate Cupcakes
Author: Epicurus.com Kitchens
Recipe type: Baked Goods
- 1 Cup plus 1 Tablespoon all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 Cup (1 stick) butter; softened
- 1 Cup granulated sugar
- 2 large eggs
- 2/3 Cup buttermilk
- 2 ounces (2 squares) unsweetened baking chocolate, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1 1/2 Cups semisweet mini chocolate morsels
- 1 1/2 Cups confectioners' sugar
- 2 Tablespoons butter; softened
- 2 1/2 Tablespoons raspberry puree (or melted raspberry preserves without seeds)
- 2 1/2 Tablespoons milk
- 3 to 5 drops red food coloring
- red heart-shaped candies, optional
- Preheat oven to 325 degrees F.
- Line 24 standard size muffin-pan cups with paper liners.
- Mix together 1 cup of flour, baking soda, and salt.
- Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Alternately beat flour mixture and buttermilk into butter mixture.
- Stir in melted chocolate and vanilla. Toss 1 Cup chocolate morsels with remaining, 1 tablespoon flour; stir into batter. spoon batter into prepared pan, filling cups two-thirds full.
- Bake Cupcakes until tops are firm, about 20 minutes. Transfer to a wire rack to cool completely.
- To prepare frosting, mix together confectioners' sugar, butter, raspberry puree, and milk. If frosting is too thick, add a little more milk. If too thin, add a little more confectioner's sugar. If the color is too light, add a few drops of red food coloring to make it pink.
- Spread frosting over cupcakes or pipe it to make fancy shapes. Sprinkle or decorate with red candy hearts, if desired.
NOTE: These Cupcakes keep well if covered with plastic wrap and refrigerated. Or, they can be wrapped tightly in plastic wrap and frozen for up to 3 months.