Valentine's Day Cupcakes
Valentine's Day cupcakes are moist chocolate cupcakes filled with melted guava paste (or strawberry jam) and topped with cream cheese frosting. They are perfect for parties or edible gifts!
Servings 24
Calories486.8 kcal
Cost $ 0.50 per person
Equipment
- 1 standard muffin tin
- 1 oven
- 1 Pipping bag
- 1 star tip
- 1 saucepan
- 1 mixer
Ingredients
Valentine's Day cupcake batter:
- 13.25 ounces box of chocolate cake mix or a Homemade chocolate cupcake recipe of your choice
Cream Cheese Frosting:
- 32 ounces cream cheese at room temperature (4 packs)
- 16 ounces unsalted butter cut into chunks, at room temperature ( or 4 sticks)
- 5 cups powdered sugar
- 1 tablespoon pure vanilla extract
Guava Paste Jelly (or Strawberry Jelly):
- 16 oz guava paste cut into chunks (guava paste is available at Latin markets and also in the Latin aisle of some Walmart supermarkets). NOTE: OR use a strawberry or raspberry jam thinned with a little bit of water. Do not mix in the wine!
- 1 cup water
- 2 teaspoons Port wine optional. NOTE: If you would like to fill cupcakes with guava paste jelly, increase the ingredients described above for the guava paste "jelly" recipe by ¼ to ½.
Instructions
- Prepare the Valentine's Day cupcake batter: Follow the instructions for the batter only in these brigadeiro cupcakes, or prepare the batter following the instructions in the package of a chocolate cake mix.
- Prepare the cream cheese frosting: Place room temperature cream cheese and butter in a standing mixer bowl. Beat on high speed for 3 to 4 minutes, or until the mixture is light, fluffy, and well combined. Beat in powdered sugar on slow speed until fully incorporated. Add the vanilla extract beating until incorporated (about 30 seconds).
- To prepare the guava paste swirl: Place the chopped guava paste, water, and Port wine (optional) in a small nonstick saucepan. Let boil for 3-5 minutes over medium-high heat or until the guava paste chunks have softened.
- Then, mash the guava paste chunks with a potato masher or fork until the chunks melt.
- Next, stir with a wooden spoon until the mixture is almost smooth although tiny chunks will remain (Great! Because when piped one can taste the guava paste). However, if you prefer the mixture to be completely smooth, blend in a blender until no pieces are found. Pour into a ramekin or small bowl and let it come to room temperature.
- Fill in the cupcakes: If you would like to fill the Romeo and Juliet cupcakes with guava paste "jelly," open a medium hole (starting from the top to the middle -- don't go all the way to the bottom) in the center of each cupcake and fill/pipe in a good amount of the frosting or "jelly."
- Frost and decorate: Using a closed star tip or other tip of your preference, pipe the swirled frosting on top of the cupcakes. To produce swirling of the frosting, spoon the cream cheese frosting into one side of the piping bag and the guava jelly paste into the other side. Refrigerate the cupcakes! Decorate your Valentine's Day cupcakes as desired. Enjoy!
- NOTE: GUAVA PASTE SUBSTITUTION -- Use a store-bought strawberry or raspberry jam instead, thinned with a bit of water.
Recipe Notes
GUAVA PASTE SUBSTITUTIONS: Use a store-bought strawberry or raspberry jelly instead, thinned with a bit of water.
How to Store
- ROOM TEMPERATURE: Place unfrosted cupcakes on a baking sheet, wrap the whole sheet with plastic wrap, and keep them at room temp for up to 2 days.
- FRIDGE: Store Valentine's Day cupcakes in an airtight container in the fridge for up to 3-5 days.
- FREEZER: You may make the cupcakes ahead and freeze them in a freezer-friendly bag for up to 3 months, without filling and frosting them. Then. thaw them at room temperature and then fill and frost them.
Nutrition
Calories: 486.8kcal | Carbohydrates: 51.6g | Protein: 3.5g | Fat: 30.8g | Saturated Fat: 17.9g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 8.3g | Trans Fat: 0.6g | Cholesterol: 78.8mg | Sodium: 376mg | Potassium: 122.3mg | Fiber: 0.6g | Sugar: 41.1g | Vitamin A: 980.4IU | Vitamin C: 1.7mg | Calcium: 68.8mg | Iron: 0.9mg
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