cakes to make your day, but the sweetest love


    If there was ever an excuse to make Cupcake wonderful, decadent, and covered the heart, the festival of love. If you want to treat your significant other or to yourself, these cakes help make you love – or at Galentine – the day that much sweeter. There is something for everyone, from the diehard fans of chocolate for those who prefer sweets strawberry- or cherry-flavored.

1.Strawberry cakes, chocolate dropped

Forget regular chocolate covered strawberries. . . We’ll take a dozen of these cakes chocolate strawberries decline.

Love festival is just a few short days. are you ready? Just in case you are still looking for the ideal / candy that just shows how much you care gift, here in a check, and we’ve got this covered with chocolate dropped strawberries cakes! Muffins are loaded with rich chocolate frosting and strawberries dipped in chocolate ganache and drizzled with melted white chocolate. And all flavors of chocolate strawberries that decline, but much better than that!

We’re taking a little help from the store by using boxed cake mix, and we think you should too. It’s super easy and it’ll save you lots of time!

Allow the cupcakes to cool down completely before frosting and dipping in chocolate.

Using pastry bag or store large plastic food bag, pipe frosting strawberries (store-bought is fine) on each of the cakes cool. Swirl frosting on top of cakes for the creation of the hill.

Put the cookies in the refrigerator for half an hour to allow them to set. It will make it easier when we go to dip them in chocolate ganache. In the meantime, let us make the ganache.

Besides the decline refrigerated cakes frost down to the chocolate ganache, making sure to coat all of the frost possible. Place on a baking sheet and dip each one.

Melt white chocolate in the microwave, heat through for about 10 seconds at a time until melted. Pour into a sandwich bag and cut off the end. Spray white chocolate on top of cakes.

Cakes cold or at room temperature service, but it is best to keep stored in the refrigerator so that they remain constant.

Chocolate dropped strawberries cakes:

Serve 24
Chocolate dropped strawberries cakes takes a boxed cake mix and turn it into a candy feast of love delicious preferred it the perfect way to say I love you!

 cook Time15 minutes

prep cook Time25 mins

 total Time40 minutes


1 box chocolate cake mix
3 eggs
1 cup water
1/3 cup vegetable oil
2 strawberry frosting containers
1 1/2 cup semi-sweet chocolate chips
Heavy cream 3/4 cup, warmed
1/2 cup white chocolate chips, melted


Preheat oven to 350 degrees F. Line two 12-packs muffin cup with paper liners and set aside.
In a large bowl, combine cake mix, eggs, water and oil. Stir to combine evenly until lump-free. The gap between the pans dedicate preparation, filling each about 3/4 of the way. Bake for 18 to 20 minutes or until a toothpick, inserted in the center, comes out clean. Remove from oven and leave to cool completely.
Pour the frosting in a pastry bag (with tip circle) or store large food bag, cut off the end, tubes of frosting on each cupcake. Put in the fridge for half an hour to allow for the appointment.
The development of semi-sweet chocolate chips in a medium bowl and pour the hot cream over it. Allow to sit, untouched, for 3 minutes, then stir until it melts, and polished. Cakes refrigerated dip in ganache. Spray with white melted chocolate. Stored in the refrigerator and served cold or at room temperature.

2.Dark chocolate cakes with raspberry butter freeze

If this dark chocolate cakes with raspberry butter frosting does not scream love holiday, and we do not know what he’s doing.

Nothing says love holiday just like one of those dark chocolate cakes with raspberry butter freeze – and, of course, chocolate hearts are a must! These are some of the most decadent cakes I’ve ever had – and a good way! It is rich and luscious and oh Chokolatie irresistible too! This is definitely one of my new favorite recipes chocolate cupcake (and if you want to make the most of the lighter milk chocolate cupcake only reduce tablespoon cocoa 2 and even flour 2 more large spoon, tested it out in both directions but preferred definitely copy more darker here combined with the sweetness of the frosting berries). They are somewhat dense and fudgy delicious and you want to make them again and again.

This raspberry butter has such a flavor of berries vibrant, and it took me some time to figure out how to get the flavor of berries concentrated in frost (such strawberry butter freezing) but I found you can either use dried berries or puree berries fresh freeze and reducing the puree in a saucepan to saucepan more focused, which in turn packs in more flavor without having to add a lot of this liquid Ceylon (because a lot of fluid in the frosting, of course, is just not good – in addition to this version low yields thicker puree). I do like the freeze-dried version I once common but I’ve traded that in because I definitely prefer the flavor of fresh berries in the frost – although it does not take a little more effort. And of course I can not get enough of the gorgeous natural color in frost (Note that in some cases you may not be quite as pink is deep, it just depends on the berries. Darkest of them tend to give more color, and in both cases, although it It should still be pink completely and you should not need any food coloring).

Dark chocolate cakes with raspberry butter freeze

Yield: 12 muffins


2 ounces unsweetened chocolate, chopped
3/4 cup +2 tbsp (124G) all-purpose flour
1/4 cup +2 tablespoon (38g) and unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (220G) granulated sugar
1/4 cup (56G) unsalted butter, softened
1 large egg
1 large egg yolk
1 1/2 teaspoon vanilla extract tea
1/2 cup (124G) sour cream
1/2 cup boiling water
Raspberry butter freeze
12 or 24 berries (12 if you want to just add to the tops 0.24 if you want one under very frost)


Preheat oven to 350 degrees. Line muffin tin with 12 cup cupcake liners. Melt the chocolate in a microwave safe power by 50% in 20-second intervals pot, stirring between intervals until melted and smooth, and set aside to cool slightly. In mixing bowl whisk together the flour, cocoa powder, baking soda and salt for 20 seconds, set aside.
In a large mixing bowl using a combination electric hand mixer together sugar and butter until consolidate (it will not come completely together but the mixture until it is greased blocks of butter), eggs, egg yolks and vanilla mixture. Mix in the melted chocolate and mix in sour cream. Add half the flour mixture and mix on low speed until combined, then add the remaining half and mix until the mixture holds together. Add about 1/5 of boiling water at a time, mixing until blended after each addition. Once all the water has been mixed in the batter mixture on medium-low speed for 1 minute.
Divide the batter between the prepared muffin cups, filling each about 2/3 full (it is about 1/4 cup of the mixture). Bake in the preheated oven until set and a toothpick inserted in the center comes out clean, about 17-20 minutes. Remove from oven, transfer to wire rack and cool 10 minutes, then transfer to an airtight container (one does not touch the tops. I would do this to seal in moisture) and allow to cool completely before frosting. Once frost cold with raspberry butter freezer and top with berries. Store in an airtight container in the refrigerator.
The source of the recipe: Stylish cooking


If you want to make the hearts of chocolate for decoration, and I simply melted about 2 ounces of dark chocolate in the microwave on 50% power in 20-second increments, stirring between intervals until melted and smooth. Let it cool a bit, then transfer to the bag pipes with a small round tip normal. On a baking sheet lined with waxed paper, heart shapes with a small stick on the end of the tube (which will poke down to frost and hold up). Let put it in the refrigerator until firm, then gently peel off the parchment, while the chocolate is still cold.

3. Triple Marshmallow heart cakes

This gorgeous cakes have a triple dose of marshmallows: in the filling, frosting, heart on top.

Ho wants the idea of a sweet treat for the holiday of love? These cakes marshmallow heart super simple and oh so beautiful to make friends or your honey this Valentine’s Day holiday. I love how fancy they are so far seem to be easy to use plug-and not a lot of time! Win-win! They are filled with marshmallow cream (or marshmallow fluff as it is also called) for maximum flavor marshmallow! They then topped with butter and marshmallow marshmallow heart. Holy Moly. Sidenote: Did you know that there is a festival entitled “What Fluff?” The festival in Somerville, MA every year? Obviously, I need to go. Marshmallow cakes with my heart.

Is not she beautiful? And it kind of reminds me of the snow, which is fitting since the cover 1/4 of the country to do so. Why not make these delicious cakes if you’re snowed in? Or if you just like a marshmallow because it is very delicious! I found marshmallows heart in my local grocery store (I have used them in the past, such S’mores) so check around in the candy aisle love feast, and I’ve seen them around! Or try your hand at making your own, it’s really fun!

Fill them with is super easy. Simply use a pairing knife to cut a round hole in the center of cupcake (about an inch deep) and graduated from the inside. Fill it with marshmallow fluff. Ta-da! Full of cupcake recipe butter, keep scrolling!

So use this recipe my copy of manipulation cake mix easy plug up. This makes it a cinch to make very tasty. Since I’ve developed cake mix on this one, ignored the instructions that appear on the back of the box and just follow along with the recipe below! You can definitely make cupcake white homemade if you prefer!

Marshmallow heart cakes

Try these cakes marshmallow heart easy and delicious for the treatment of a beautiful love holiday favorite


The cakes:
1 white cake mix box (you Duncan Heinz)
1/3 cup unsalted butter, room temperature
1/2 cup sour cream
1 cup milk
1 teaspoon almond bottom (or clear vanilla extract)
3 large egg whites
Mobilization and Frosting:
2 7-ounce containers marshmallow cream
4 cups sugar powder
1/2 cup butter, room temperature
2 tablespoons milk
1 teaspoon almond Summary
White marshmallow hearts


Preheat oven to 350 degrees F and line the pan with cupcake liners.
Combine dry cake mix, butter, sour cream, milk, extract, and egg whites. Mix at low speed until moistened (about 30 seconds) and then medium speed for 2 minutes.
Fill each cupcake liner 2/3 full.
Bake for 18-21 minutes or until toothpick inserted in center comes out clean.
Allow to cool cakes.
Use a small knife to cut the core of dedicated and fill it with marshmallow cream.
In an electric mixer, combine the remaining butter and marshmallow cream (7 ounces) and cream together for 2 minutes.
Add the powdered sugar 1 cup at a time. Add milk. Beat for 2 minutes.
If you want a thicker consistency, add more powdered sugar. Consistency for more flexibility, add more milk. Keep in mind, consistency thicker be easier on the pipes.
Pipe frosting on the cake, a higher heart marshmallow!

If you’re looking for more ideas of love, I’ve linked to a few of my favorites below! I also think that this marshmallow cakes make a delicious year-round treat or perfect cupcake wedding as well.

4 .Georgetown cupcakes red velvet cakes

Skip the bakery and make cakes and creator of your own at home with this recipe guaranteed to Georgetown red velvet cakes.

About red velvet cakes is simply magical. Especially when they are made with top-notch recipe Georgetown Cupcake’s. Watch the video to learn the secrets of the beloved bakery to create these cakes crave-worthy, and then placed on the apron and get baking.

The cakes:
12 tablespoons unsalted butter, at room temperature
1 3/4 cups granulated sugar
2 large egg
Cocoa powder 2 1/2 tablespoons, sifted
4 tablespoons red coloring does not taste the food
1 teaspoon pure vanilla Summary
Salt 1 tsp
1 1/2 cups whole milk
31/4 cups all-purpose flour, sifted
1 1/2 teaspoon baking soda tea
11/2 teaspoons apple cider vinegar
Frost vanilla cheese:
6 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1/4 teaspoon pure vanilla Summary
4 cups confectioner’s sugar, sifted


The cakes: Preheat the oven to 350ºF. Line 2 cupcake pans with standard paper cups bread.
In the bowl of a mixer fitted with a paddle attachment position, cream together the butter and sugar at medium speed for 3-5 minutes or until light and fluffy. Lower speed and add eggs, one at a time, mixing slowly after each addition. In a small bowl, whisk together the cocoa powder and red food coloring, and vanilla. On low speed, slowly add this to the pot stand mixer, mixing until incorporated well. In a small bowl, combine the salt and milk. On low speed, alternately add a third of the flour, followed by one-third of the milk, mixing. Repeat and mix until incorporated, stopping to scrape down the bowl as needed. In a small bowl, and quickly stir the baking soda and apple vinegar together (it will fizz!), Then pour this interaction to the mixture. Blend until incorporated only.
Using a standard size, the spring release of ice cream scooper, scoop the batter into cupcake pans lined up so all is well 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.
For the frosting: In the bowl of a blender position with the paddle attachment. Cheese and butter won in the medium and high speed until light and fluffy. Beat in vanilla extract. On low speed, slowly mix in the powdered sugar “until well combined. Then beat at high speed for 2 minutes at least to ensure a light and fluffy frosting.
Transfer the frosting in a plastic pipe bag fitted with a metal tip round. Make sure the cakes completely before piping the frosting on each cupcake is cooled.


Sweets and cakes category Kitchen North America Yield 18-24 makes cakes

5.Double chocolate cakes with Gooey Peanut Butter center

This chocolate cakes with peanut butter filled, falling ice caps in chocolate, which makes it scientifically impossible to resist.

Pretty much any chocolate and peanut butter concoction means heaven for me and my lover, so I dedicate double chocolate stuffed with peanut butter center is a must-do. This decadent cakes light and moist with a perfect, creamy peanut butter center. Sweet actually can be achieved without the frosting – they’re already delicious – but to take it to the next level, and invest more time to the top of this cakes with frosting traditional chocolate or chocolate ganache, and then piping each one of them with precious peanut butter heart.


To make this recipe even easier, make peanut butter filling up to 24 hours ahead of schedule, small balls and freeze quarter that can be easily inserted into the center of each cupcake size. This way, you can skip filling them with a pastry bag. Center peanut butter will melt and melt as chefs Cupcake.


Chocolate cakes
3/4 cup plus 2 tablespoons cocoa powder (not Dutch processed)
1/2 cup boiling water
1 cup milk
1 3/4 cups all-purpose flour
1 1/4 teaspoon baking soda tea
Baking powder 1/4 tsp
1/4 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla Summary
Peanut butter filling
1 cup creamy peanut butter, plus more if needed
3 tablespoons unsalted butter, softened
2/3 cup confectioner’s sugar, plus more if needed
Chocolate liquid or dissolved
1 cup heavy cream
8 ounces semisweet chocolate, chopped


To make chocolate cakes: Preheat oven to 350 degrees Fahrenheit, and the position of two shelves in the lower third of the oven and the East. Line 24 muffin cups with paper or foil liners.
Put cocoa powder in a bowl heatproof medium. Add the boiling water and whisk until a smooth paste is formed. Whisk in milk until coheres.
In a medium bowl, sift flour with baking soda, baking powder and salt.
In a large bowl, using an electric mixer, beat 1 1/2 sticks of butter with the granulated sugar until light and fluffy, about 3 minutes. Beat in egg and vanilla, then beat in the dry ingredients in 2 batches, alternating with the cocoa mixture.
Carefully spoon the mixture in cupcake-lined muffin cups, filling them and about two-thirds full. Bake for 20 to 22 minutes, or until springy cakes. Let the cakes cool in the pans for 5 minutes, then transfer to wire racks to cool completely.
To make peanut butter filling: In a medium bowl, beat the peanut butter with 3 tablespoons of butter until creamy. Sift confectioner’s sugar in a bowl, and beat until light and fluffy, about 2 minutes. All but 3 tablespoons of the filling peanut butter in a pastry bag fitted with a spoon 1/4 inch star tip. I dedicate hold in your hand, plunge party at the top of the cake, pushing it about 3/4 inch deep. Gently squeeze the pastry bag to fill the cupcake, withdrawing it slowly as you squeeze. You will feel a little dedicate expand as you fill it. Get rid of the fill any of the top of the cupcake and repeat until all are filled cakes.
To make chocolate ganache: In a small saucepan, make heavy cream to simmer. Off the heat, add the semisweet chocolate cream, and let stand for 5 minutes, then whisk the melted chocolate into cream until smooth. Let stand until chocolate glaze cool slightly thick, about 15 minutes. Decline muffin tops in the ice, allowing excess to drip back into the pan. Transfer the cookies to racks, and let stand for 5 minutes. Dip the tops of the cookies again, and move them to the shelves.
To decorate: a spoonful of the remaining 3 tablespoons of peanut butter filling in a pastry bag, pipe a small rosettes on the muffin tops or prepare the hearts peanut butter by mixing the rest of the peanut butter filling with butter and sugar and more peanut confectioner until thick forms a paste . Carefully roll or pat the dough out of peanut butter, and use a small heart cookie cutter or a paring knife to form a heart shaped caps.


Desserts category, cakes yield 24 cupcakes

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