1. Home
  2. Recipes
  3. Cupid Cupcakes

Special Cupid Cupcakes

Category: Sweet Treats to Satisfy Any Craving

These love-themed treats pair vanilla cake, rich chocolate ganache, and a light strawberry topping made with freeze-dried berries. Chocolate shapes add a festive touch.
Pin It Share Send Print Jump to Recipe
Barbara Chef
Updated on Thu, 27 Mar 2025 15:56:22 GMT
A frosted cupcake with a yellow top, pink filling, and chocolate bottom, featuring a red heart on top. Highlight
A frosted cupcake with a yellow top, pink filling, and chocolate bottom, featuring a red heart on top. | cookwithcarla.com

I whipped up these Sweetheart Cupcakes for a Valentine's get-together and they've now earned a top spot in my baking collection. The mix of soft vanilla base, decadent chocolate center and bright strawberry topping works like a dream. With those cute chocolate hearts on top, they're more than just treats – they're tiny edible treasures that always bring joy to everyone's face.

The Unique Charm

What gets me so excited about these cupcakes is the way three timeless flavors come together in each delightful mouthful. The soft vanilla foundation filled with smooth chocolate goodness and topped with airy strawberry cream makes something really special. Sure, they shine on Valentine's Day, but I find myself baking them anytime I want to show someone they matter.

Ingredients You'll Need

Grab these items to make your lovely treats:

  • Plain or vanilla yogurt
  • Good quality semi sweet chocolate chips
  • Freeze dried strawberries for intense flavor
  • Vegetable or canola oil for moisture
  • Whole eggs plus an extra white
  • All purpose flour for the perfect structure

Don't skimp on those chocolate chips – they'll make your filling taste amazing.

Baking Process

Begin by mixing your dry stuff in one container and wet ingredients in another. When you put them together, switch between adding batter and splashes of milk for the creamiest mix. Put your batter in cupcake papers about two thirds full and cook at 350°F for 15 to 20 minutes.

As they cool down, prepare your silky ganache by adding hot cream to your chocolate chips. Wait a bit, then stir until it's completely smooth. For your topping, mix butter with strawberry powder, sugar, cream and vanilla until it feels like whipped clouds.

A partially eaten cupcake with chocolate and vanilla layers, topped with frosting, a red heart decoration, and colorful sprinkles, is surrounded by candy pieces. Highlight
A partially eaten cupcake with chocolate and vanilla layers, topped with frosting, a red heart decoration, and colorful sprinkles, is surrounded by candy pieces. | cookwithcarla.com

Assembly Steps

After your cupcakes cool completely, cut small holes in the middle and pour in that lovely chocolate ganache. Next comes the fun part – swirling pretty strawberry frosting on each one. I prefer using a star tip to make them look extra fancy. Lastly, add a chocolate heart on top – it's that sweet touch that makes everyone smile before they even take a bite.

Storage Advice

Your treats will stay yummy in a sealed container at room temp for a couple days or in your fridge for about five days. When you take them out of the fridge, let them sit for around 15 minutes before eating – they taste way better when the topping isn't cold and firm.

Helpful Tricks

I've made so many batches and learned some key secrets. Don't forget to use ingredients that aren't cold from the fridge for the smoothest mix. Be careful when you measure flour – fluff it up, scoop, then level off. Those dried strawberries really pump up the flavor in your frosting, much better than any fake stuff.

Fit For Every Occasion

Though Valentine's Day sparked these cupcakes, they work great for loads of events. I've baked them for birthday parties, anniversary dinners, and just random Tuesdays. Something about how pretty they look and how amazing they taste turns any regular moment into something worth celebrating.

A partially eaten cupcake with a red heart decoration on top, showcasing a layered yellow and dark chocolate interior, surrounded by colorful candy accents. Highlight
A partially eaten cupcake with a red heart decoration on top, showcasing a layered yellow and dark chocolate interior, surrounded by colorful candy accents. | cookwithcarla.com

Recipe FAQs

→ Do ingredients really need to be warm?
Yes! When they're not cold, everything mixes better, making cupcakes fluffier. Cold stuff makes batter thick and uneven.
→ What's great about freeze-dried berries?
They’re full of flavor without getting the frosting runny. Fresh or frozen ones might mess up your icing’s texture.
→ Why mix wet and dry stuff in turns?
It avoids clumps and overmixing. This way, cakes stay light and airy instead of turning out dense.
→ How do I measure flour right?
Scoop it loosely into a cup, then swipe the top to level it. Don't pack or your cupcakes could be too dry.
→ Can these sit overnight?
Sure can! Store them in a sealed container in the fridge for five days. Let them warm up a little before you dig in.

Cupid Cupcakes

Delightful cupcakes with vanilla bases, chocolate ganache middles, and strawberry-flavored icing. They're just right for a Valentine's Day gathering.

Prep Time
20 min
Cook Time
15 min
Total Time
35 min

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 cupcakes)

Dietary Preferences: Vegetarian

Ingredients

01 ⅓ cup cooking oil.
02 ¼ cup yogurt.
03 2 teaspoons vanilla extract.
04 1 egg plus an extra white.
05 ¾ cup granulated sugar.
06 1¼ cups all-purpose flour.
07 ½ teaspoon table salt.
08 1 teaspoon of baking powder.
09 ½ cup whole milk.
10 ⅓ cup cream for the center.
11 1 cup freeze-dried strawberries.
12 12 decorative chocolate hearts.
13 ½ cup semisweet chocolate chips.
14 ¼ cup cream for the frosting.
15 3½ cups powdered sugar.
16 1 cup unsalted butter.

Steps

Step 01

Set the oven to 350°F. Prep the muffin tray by lining it. Gather the dry mix using a whisk.

Step 02

Combine your wet ingredients in a bowl. Gradually add the dry mix and milk alternately. Spoon the batter into the liners until about ⅔ full.

Step 03

Bake for 15 to 20 minutes. Let the pan cool for 10 minutes, then move to a rack.

Step 04

Add hot cream over the chocolate. Leave it for a bit, then stir until silky.

Step 05

Grind strawberries into powder. Blend them with sugar, butter, cream, and vanilla until it’s soft and airy.

Step 06

Carve the center of each treat out, add filling, frost tops, and finish with a chocolate heart.

Notes

  1. Level off flour to measure it right.
  2. Bring ingredients to room temp first.
  3. Mix gently. Overdoing it ruins the texture!
  4. Chill leftovers for up to 5 days.

Required Equipment

  • Cupcake tray.
  • Mixer, preferably stand type.
  • Frosting bags for piping.
  • Food processor or blender.

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Contains eggs.
  • Contains dairy products.
  • Includes wheat.

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 587
  • Fat: 29 g
  • Carbs: 82 g
  • Protein: 4 g