Valentine’s Day Cupcakes! I’ve been wanting to make this recipe for a while, and finally, here it is. My Valentine’s Day cupcakes, in all their beauty, are ready to be enjoyed with my two great loves: my husband and my son.
These little treats are similar in shape to muffins, but cupcakes and muffins are not the same and here I explain the difference. They are delicious, fragrant, easy to make, and when filled with frosting cream and decorated with heart-shaped sprinkles, they become very decorative.
Let’s prepare them together! See you soon, Susy.
Also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Minute
- Portions: 6 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Valentine's Day
- Energy 513.97 (Kcal)
- Carbohydrates 40.24 (g) of which sugars 29.26 (g)
- Proteins 7.12 (g)
- Fat 37.17 (g) of which saturated 8.69 (g)of which unsaturated 5.06 (g)
- Fibers 1.54 (g)
- Sodium 126.42 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Valentine’s Day Cupcakes
- 2.5 oz butter
- 2.5 oz sugar
- 2.5 oz all-purpose flour
- 1.75 oz 60% dark chocolate
- 1 egg (medium size)
- 1 tbsp partially skimmed milk
- 0.35 oz unsweetened cocoa powder
- 1 tsp baking powder
- 7 oz cream cheese
- 7 fl oz heavy whipping cream
- 2.5 oz powdered sugar
- to taste sprinkles
You will need
- Electric whisk
- Muffin tray
- Piping bag
- Cupcake liners
How to make Valentine’s Day Cupcakes
I chop the dark chocolate into pieces and melt it in a bowl over a double boiler or in the microwave.
In a bowl, I place the softened butter and sugar, and beat with the whisks until the mixture is smooth and creamy.
I add the egg, continuing to beat to incorporate it well, then add the melted and cooled chocolate.
I pour in the milk, flour, baking powder, and unsweetened cocoa, mixing well with a spatula, ensuring no lumps form.
I prepare the muffin tray with paper liners and fill them 3/4 full. I bake in a preheated static oven for 20 minutes at 356°F. Once cooked, I remove them from the oven and let them cool.
Meanwhile, I prepare the frosting cream to decorate the cupcakes. In a bowl, I whip the cream until stiff with electric whisks. I recommend placing the bowl in the freezer for at least thirty minutes, as the cream will whip faster. In another bowl, I beat the cream cheese and powdered sugar with the electric whisks until creamy and without lumps.
I add the whipped cream to the cream cheese in two additions, gently folding from bottom to top with a silicone spatula.
I fill the piping bag fitted with a star nozzle and decorate our Valentine’s Day cupcakes.
Valentine’s Day cupcakes can be stored in the refrigerator for a couple of days in an airtight food container
