Chocolate & Raspberry Valentine’s Day Cupcakes

Valentine’s Day or “Saint Valentine’s Day” is recognized as a significant religious, cultural and commercial celebration of love and romantic love; It started in the XIVth century when the tradition of courtly love flourished and then grew, in the XVIIIth century into an occasion where couples would present flowers and cards (known as Valentine’s) to express their feelings for one another…

It’s Valentine’s Day today, a special day dedicated to celebrating love, whether it be friendship or romantic love, and everybody is rushing around buying heart shaped chocolates, large bouquets of red roses or elegant single ones wrapped in delicate, pink tissue paper.. what better way to celebrate this day than to bake delicious chocolate and raspberry cupcakes, decorated with fresh raspberries.. Enjoy these beautiful, melt-in-the-mouth cupcakes with your loved ones, or give them as a personalized Valentine’s Day gift, satisfaction guaranteed!


Cost: ++
Difficulty: ++


  • 100g flour
  • 100g caster sugar
  • 100g butter softened
  • 2 eggs
  • A pinch of salt
  • 1 teaspoon of natural vanilla essence
  • 3 teaspoons of baking powder
  • 200g dark chocolate

For the icing

  • 200g mascarpone
  • 100g icing sugar
  • 2 tablespoons of raspberry coulis or purée
  • 150g fresh raspberries
  • 12 sugar hearts

Preheat the oven to 180°C (350°F) and line or grease 12-15 cupcake moulds. Set aside for later.

dark chocolate and raspberries
dark chocolate et raspberries

In a large mixing bowl, cream the butter and sugar until light and frothy.  Add the eggs, one at a time and mix until well combined. Then, pour the flour, salt, baking powder and vanilla essence and stir again. On a low heat, melt the dark chocolate then incorporate it into the cupcake mixture.

Tip: Be careful not to burn the chocolate when you melt it. You can melt 10g of butter just before you add the chocolate to the pot, so as to prevent it from sticking. Use a spatula to scrape the chocolate into the cupcake mixture.

Pour the cupcake mixture into each cupcake mould, and fill 3/4 full. Place in the middle of the oven and bake for 10-12 minutes, making sure that the cupcakes don’t dry out.

Tip: These chocolate cupcakes resemble brownies, so if they are slightly under cooked in the middle they will be just as delicious, perhaps even more so than if you cook them too long! Leave the cupcake to cool off for about 20 minutes before you ice them, then place them on a turntable.

In a bowl, beat the mascarpone, icing sugar and raspberry coulis until firm.

Chose a nozzle and place it into a piping bag before pouring in the icing. Ice each cupcake carefully, then decorate the top with pink-coloured sugar hearts and fresh raspberries.

Enjoy these divine cupcakes with a mocha latte and a bowl of fresh raspberries!


References: Valentine’s Day, Wikipedia






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