Chocoholics live for Valentines Day. While red roses and little heart speckled undies don't do much for me anymore (well, maybe they do...a little), I'm still a big sucker for the candy. And I never get tired of thinking up desserts full of the pink, red, and white theme that defines this goofy day.
Because raspberries go so well with chocolate, and are so luscious and red, I whipped up a batch of these pretty in pink chocolate and raspberry cupcakes. And because I especially love white chocolate desserts around this time of year, I threw in some white chocolate for good measure.
The cupcake batter is nice and simple: just whisk up the ingredients in a bowl, and bake. With a paring knife, I cut a small cone out of the top of each cupcake, then filled the space with a dot of raspberry preserves and a fresh berry. For an extra dose of sweetness, a dollop of fluffy raspberry and white chocolate whipped cream is spooned over the top. To pretty them up, I sprinkled the tops with even more raspberries and wisps of white chocolate shavings. Moist, chocolaty, berry-luscious, and pink, these cupcakes will get you in the mood.
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About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore as a freelance writer for Time Out Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.