Valentine’s Day Cupcakes {kid-friendly}
Colourful. Fun. Gooey. What better way to say “I love you” than with a homemade cupcake? My Valentine’s Day Cupcakes are super easy to make, fun to decorate, and the perfect baking activity with kids! With a one-bowl chocolate cupcake batter, a surprise Nutella filling, and a fluffy raspberry buttercream, this recipe is as fun to make as it is to eat! Add your favourite sprinkles, Valentine’s Day candies, or even heart-shaped toppers to make these cupcakes extra special.
Why You’ll Love These Cupcakes
- One bowl Recipe: No complicated steps, just mix and bake!
- Nutella Surprise: A gooey, chocolate-hazelnut filling in every bite!
- Raspberry Buttercream: Made with raspberry jam for a slightly tangy contrast to the rich chocolate.
- Kid-Friendly: Easy for little hands to decorate with sprinkles and candies!
Frequently Asked Questions
How do I fill cupcakes with Nutella without making a mess?
This is a fun and sometimes messy step! Start by scooping out a small hole using a spoon or piping tip, then fill with Nutella using a piping bag or two spoons! See below for step by step photos:
Can I use store-bought frosting?
Yes! While homemade raspberry buttercream is extra delicious, if you are in a pinch and only have store-bought frosting, this will work too! I would recommend using a vanilla or fruit (strawberry) frosting for a similar flavour profile.
Can I use frozen raspberries for the buttercream?
Absolutely you can! I recommend thawing your raspberries and pressing them against a strainer to remove excess liquid before blending into your frosting.
Can I make these cupcakes ahead of time?
Definitely! I love to make chocolate cupcakes ahead of time – you can easily do this by making the cupcakes a day in advance and storing them unfrosted. Frost and decorate before serving.
What’s the best way to store these cupcakes?
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days
Ingredients you will need to make the Chocolate Cupcakes (aka the only baked component!)
- Flour – 1 cup
- Sugar (Granulated) – 1 cup
- Cocoa – 1/3 cup
- Baking Powder – 1 teaspoon
- Baking Soda – 3/4 teaspoon
- Salt – 1/2 teaspoon
- Egg – 1 large egg
- Oil – 1/4 cup
- Milk – 1/2 cup
- Hot water – *just boiled* – 1/2 cup
- **optional: instant espresso powder – 3/4 teaspoon – to create an even more chocolatey cupcake!
Step-By-Step Instructions to make my Valentine’s Day Cupcakes!
One-bowl Chocolate Cupcakes
In a large mixing bowl, combine flour, sugar, *espresso powder* (optional for more chocolate flavour!), salt, baking soda, baking powder, and cocoa powder. Whisk until all ingredients are well combined.
To the flour mixture, add egg, vegetable oil, vanilla, and milk. Mix until all wet ingredients are well combined with the dry ingredients. A thick, glossy, dark brown mixture will form.
Add boiling water to the thick mixture. (Note: Remember to add the hot water slowly! This step is best performed by an adult)
Gently stir until the mixture becomes thin – this is your cupcake batter.
Pour approximately ¼ cup of your cupcake batter into each cupcake liner.
Bake cupcakes for ~22-25 minutes or until a toothpick inserted in the centre comes out clean.
Remove from the oven and allow to cool for 5 minutes in the cupcake/muffin pans and then transfer to a cooling rack to cool completely.
Raspberry Buttercream
In your large bowl with an electric mixer, slowly beat softened butter with 1 cup of powdered sugar.
Gradually add remaining powdered sugar and then increase mixer speed. Add 2 tbsp of heavy cream and vanilla to the frosting. Continue to beat on medium speed.
Add raspberry jam, additional heavy cream (2 tbsp), and mix to combine. Beat until light and fluffy, adding an additional tablespoon of heavy cream, if needed.
Add frosting to piping bag, fitted with a large, star tip. Set aside.
Assembly
Gather your cooled cupcakes and a small knife (this step is best performed by an adult!).
Create a hole in the centre of each cupcakes, and remove the cake centre. Set aside the tops of your cupcake centres.
Fill each cupcake with 1 tsp of chocolate-hazelnut spread.
Top each filled cupcake centre with the top of your removed cupcake tops
Decorate cupcakes with swirls of frosting, Valentine’s Day candy, and/or sprinkles!
Also check out:
Molten Nutella Lava Cakes
Mini Brownie Cakes
Chocolate Covered Strawberries
Valentine’s Day Cupcakes
Ingredients
- 1 cup Flour All-purpose
- 1 cup Sugar Granulated
- 1/3 cup Cocoa Dutch processed/Superior Red
- 1 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 tsp Espresso Powder optional (for enhanced chocolate flavour)
- 1 Egg
- 1/2 cup MIlk of your choice!
- 1/4 cup Canola Oil or other light vegetable oil
- 1 tsp Vanilla
- 1/2 cup Hot Water just boiled
Raspberry Frosting
- 3/4 cups Unsalted Butter softened (either heated in the microwave in 10s increments or left out at room temperature for 1-2h)
- 3 cups Powdered Sugar
- 1-2 tbsp Raspberry Jam (seedless) To your taste/sweetness
- 4-5 tbsp Heavy Cream
- 1 tsp Vanilla Extract or Vanilla Bean paste
- 1/2 tsp Salt Flaked or sea salt
Assembly
- 1/2 cup Chocolate-Hazelnut Spread such as Nutella
- 1/2 cup Valentine's Day Candy such as Candy Hearts, gummy candy, cinnamon hearts, or chocolate hearts/pieces!
- Sprinkles your favourite colour and textures!
Instructions
- Preheat your oven to 350F. Line 1-2 cupcake pans with paper liners. Set aside.
One-bowl Chocolate Cupcakes
- In a large mixing bowl, combine flour, sugar, espresso powder, salt, baking soda, baking powder, and cocoa powder. Whisk until all ingredients are well combined.
- To the flour mixture, add egg, vegetable oil, vanilla, and milk. Mix until all wet ingredients are well combined with the dry ingredients. A thick, glossy, dark brown mixture will form.
- Add boiling water to the thick mixture. (Note: Remember to add the hot water slowly! This step is best performed by an adult)
- Gently stir until the mixture becomes thin – this is your cupcake batter.
- Pour approximately ¼ cup of your cupcake batter into each cupcake liner.
- Bake cupcakes for ~22-25 minutes or until a toothpick inserted in the centre comes out clean.
- Remove from the oven and allow to cool for 5 minutes in the cupcake/muffin pans and then transfer to a cooling rack to cool completely.
Raspberry Buttercream
- In your large bowl with an electric mixer, slowly beat softened butter with 1 cup of powdered sugar.
- Gradually add remaining powdered sugar and then increase mixer speed. Add 2 tbsp of heavy cream and vanilla to the frosting. Continue to beat on medium speed.
- Add raspberry jam, additional heavy cream (2 tbsp), and mix to combine. Beat until light and fluffy, adding an additional tablespoon of heavy cream, if needed.
- Add frosting to piping bag, fitted with a large, star tip. Set aside.
Assembly
- Gather your cooled cupcakes and a small knife (this step is best performed by an adult!).
- Create a hole in the centre of each cupcakes, and remove the cake centre. Set aside the tops of your cupcake centres.
- Fill each cupcake with 1 tsp of chocolate-hazelnut spread.
- Top each filled cupcake centre with the top of your removed cupcake tops
- Decorate cupcakes with swirls of frosting, Valentine's Day candy, and/or sprinkles!
- Enjoy!
Video
Notes
- All-purpose flour works very well for these cupcakes! There is no need for special cake/pastry flour.
- This cake batter will be very thin after you add the hot water – don’t panic!
- Mess-Free Nutella Filling: Use a piping bag to neatly fill cupcakes.
- Perfect Cupcakes Every Time: Don’t overfill the liners—3/4 full is perfect!
- Are you hoping to frost these cupcakes at a later date?! Great Idea – these cupcakes freeze very well.
- Simply allow them to fully cool once out of the oven and once cooled, place them side by side in an air-tight freezer bag. These cupcakes can be frozen for up to 3 months without loss of quality.
- To thaw frozen cupcakes, place them at room temperature for at least 1 hour, then bring to room temperature, fill, and decorate away!
