“Lovey-Dovey” Chocolate Heart Raspberry Chocolate Mousse Cupcakes. Now, that, my sweet friend is a mouthful! Delicious mouthfuls!!
Seriously, does it get more romantic than raspberry and chocolate together as a “lovey-dovey” decadent pairing for your special Valentine’s Day party or to make for your family and friends?! (Because they’re very special , too right?) *Nod Yes*
If you love the funny, raw truth *that’s why it’s freakin’ funny!!* love stuff, I suggest you check these 25 Funny Valentine’s Day Cards over at The Huffington Post.
I love #14, #20 and #5 specifically, because my husband is crazy-obsessed with my booty. *ahhh yes* It’s a guy thing, as you ladies well know! LOL
Ok, so let’s talk about some more *swooning* shall we? As in the let’s get to the dessert already!
These “Lovey-Dovey” Chocolate Heart Raspberry Chocolate Mousse Cupcakes are the perfect cupcake desserts for Valentines Day!
Let me explain this romantic love triangle!
You’ll be quickly seduced by these rich, moist decadent dark chocolate cupcakes and piped inside, is a lovely, light milk chocolate mousse that tastes like a fluffy, chocolate clouds of yumminess.
Piped on top is a wonderfully, delicious and generous swirl of red raspberry jam buttercream frosting.
To sweetly add to the *LOVE* factor, each one gets decorated with the cutest easy-to-make Ghirardelli piped chocolate hearts on top.
The soft pastel pink and dark chocolate colors are very romantic too. <3
- 1 box Devils Food Cake Mix
- 1 small box Jello Chocolate Fudge instant pudding mix
- 4 eggs
- 1/2 cup vegetable oil
- 1 cup milk I used almond milk
- 1 cup vanilla Greek yogurt or sour cream I used vanilla Greek yogurt
- 2 cups heavy whipping cream
- 2 cups milk chocolate chips
- 1 stick butter softened
- 1/2 cup red raspberry seedless jam
- 5 - 6 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup semi-sweet or 60% bitterweet chocolate
Using a mixer, beat the cake mix, pudding mix, eggs, oil, milk and Greek yogurt or sour cream until well combined, about 2 minutes.
Scoop the batter evenly into the cupcake liners.
Bake for 20-25 minutes @ 350 degrees or until cupcakes are cooked through and a toothpick comes clean from center.
Remove the cupcakes from the tin and let cool.
Melt the milk chocolate chips in the microwave, stirring every 30 seconds. Set aside to cool.
Using a mixer, whip the heavy cream until it looks like whipped cream and stiff peaks form.
Fold melted chocolate chips into whipped cream until well combined, then transfer batches into a piping bag.
When cupcakes have cooled, press the tip of the piping bag into the center of the cupcake, about 1 inch deep.
Squeeze the mousse into the cupcake while pulling the tip out. Continue filling all the cupcakes.
Using a mixer, cream butter and jam until well incorporated, about 2 minutes.
Add powdered sugar, one cup at a time, until you reach desired consistency.
If frosting gets too thick you can add a little milk to thin it out.
Frost cupcakes whatever your preferred method. (I used a large star tip)
Makes enough to cover 2 dozen cupcakes.
You can do these ahead of time if you want, but all you do is melt the chocolate checking every 30 seconds until melted.
Scoop into a pastry bag with small hole tip or a ziplock bag,small hole snipped in bottom corner and make cute hearts by placing some waxed paper down with a cookie sheet underneath.
Pipe small hearts out onto the waxed paper.
I just pipe out a dot and extend it out by releasing pressure towards the bottom of the heart, then pipe one right next it doing the same thing and it makes super cute hearts.