Raspberry Jam Filled Chocolate Heart Cupcakes

Perfect for Valentine's Day, these beautiful Raspberry Jam Filled Chocolate Heart Cupcakes will win over hearts (and tastebuds). Moist, raspberry flavored chocolate cake reveals a center of sweet raspberry jam, covered in a light and airy Raspberry Fond Royal with a sprinkle of glittering Crystal Sugar. It's love at first bite!

Recipe By: Joan Repato

Level of Difficulty: Easy

Prep Time: 15 Minutes

Baking Time: 15-20 Minutes

Yield: 22 Cupcakes 

Ingredients:

Raspberry Chocolate Cupcakes:

214g                                 Unsalted butter, soft at room temperature

338g                                 Granulated sugar

4                                       Whole eggs, room temperature

30g                                   Raspberry Flavor Paste

160g                                 All purpose flour

54g                                   Cocoa Powder

5g                                     Salt

2g                                     Baking powder

1g                                     Baking soda

125g                                 Buttermilk

25g                                   Strong coffee or espresso, hot 

Cupcake Filling:

22 tbsp                           Raspberry Jam

Raspberry Fond Royal Mousse Frosting:

300g                               Whipping cream

75g                                 Cold water

65g                                 Raspberry Fond Royal Mousse Mix

Special Equipment & Décor:

Heart-shaped Cupcake Pan

Cupcake liners

Pastry Bag with a Star Tip 

Red Crystal Sugar, as needed (for decoration)

Instructions:

Raspberry Flavored Chocolate Cupcake Batter:

1.) Prepare a heart-shaped cupcake pan with cupcake liners and set aside. Preheat the oven to 350°F.

2) In a stand mixer fitted with a paddle attachment, cream softened butter and sugar.

3.) Add one egg at a time to the creamed butter mixture, scraping the bowl after each addition to prevent clumps. Add the Raspberry Flavor Paste and mix until all ingredients fully combined.

4.) In a large mixing bowl, combine all purpose flour, cocoa powder, salt, baking powder and baking soda and sift three times to ensure the ingredients are well combined. Set aside.

5.) In a bowl, mix buttermilk and coffee (or espresso) until well combined. Set aside.

6.) Alternate adding the prepped dry and wet ingredients to your cream butter mixture. Start with a third of the dry ingredients (flour mixture), then a third of the wet ingredients (coffee mixture). Continue with dry, then wet, until you have added all of the ingredients, scraping the bowl after each addition. Be careful not to overmix; batter will look lumpy, but should not have any flour pockets or butter lumps.

7.) Scoop cupcake batter into your prepared cupcake pan. Bake at 350°F for 15-20 minutes until cupcakes spring back when lightly pressed on top, or when a toothpick inserted into the middle comes out clean. Allow cupcakes to cool completely on a cooling rack.

8.) Once cool, using a very large star tip, poke the center of each cupcake to make room for the raspberry jam filling. Place your raspberry jam in a pastry bag, snipping off the tip of the bag. Fill each cupcake with about a teaspoon of raspberry jam.

Raspberry Fond Royal Mousse Frosting:

1.) In a stand mixer fitted with a whip attachment, whip 300g of whipping cream to medium peaks and set aside.

2.) In a separate bowl, mix the cold water and Raspberry Fond Royal Mousse Mix.

3.) Whisk 100g of your medium peak whipped cream into the fond royal mixture. Add the remaining 200g of whipped cream until fully combined and stiff peaks form.

4.) Place your Raspberry Fond Royal Mousse inside a piping bag with a large star tip. Pipe the mousse on top of the cupcakes in a heart shape.

5.) Chill to set, approximately one hour before serving. If desired, sprinkle cupcakes with Red Crystal Sugar. 

Pictured Above: Easy to prepare, Raspberry Fond Royal makes a flavorful, delicate frosting with real raspberry pieces and powder mixed in. Red Crystal Sugar adds a vibrant pop of color to any Valentine's Day dessert. 

Recipe Notes:

Storage Instructions: Store cupcakes in the refrigerator until ready to serve.

Have a recipe you'd like to share? We want to see your sweet style! Tag us on social @ifiGOURMET and use #GourmetSweets for a chance to get featured on our channel!