These delicious cupcakes are topped with a dome of raspberry cream and a touch of black raspberry jam- a perfectly pink Valentine’s Day treat!
I love berries over vanilla cake- it reminds me of summer and makes me smile. I got a little creative with the presentation, but I think that makes them just perfect as a Valentine– don’t you?
These are incredibly delicious and fun to make. They use a fun (and inexpensive) silicone mold that I got here and have used before on my Peanut Butter Bomb Brownies. I just love how beautiful the dome of white chocolate looks atop these cupcakes! There are so many possibilities for fillings….!
Want to know how we made these cute little desserts? Here you go: (Printable recipe)
- One boxed white cake mix (with water, oil and eggs to make according to package)
- 1 large jar of black raspberry preserves
- 1 can of strawberry frosting
- 2 packets of Dream Whip
- 3/4 cup milk
- 1 tablespoon of raspberry extract
- 6 tablespoons powdered sugar
- Pink food color gel (to desired shade)
- 2 bags of Wiltons candy melts in bright white.
- Make cake mix according to package and divide into 24-28 cupcake liners placed in a muffin tin. Fill only about 1/2 full so that they bake up flat and not mounded up and over edges. Bake according to package.
- Make Berry Bomb filling by combining Dream Whip, milk, extract, and powdered sugar in a mixing bowl and blending together with mixer until stiff peaks form. Add coloring to desired shade of pink.
- Melt Wiltons candy melts and use a brush to “paint” the melts into the inside of the silicone mold. Do two layers and then freeze until hard (5 minutes).
- Place filling into a large zip-top bag and clip a corner. Pipe filling into hardened cups- about 3/4 full- and then top with a little jam.
- Use a knife to spread jam flat and freeze another 5-10 minutes.
- Carefully remove berry bombs from mold and place, round side down and sticky jam side up, on a wax-papered plate. Keep these cool until all bombs are made.
- Open strawberry frosting and warm in the microwave for about 15 seconds- just until it softens a bit when stirred,
- Spoon frosting over tops of cupcakes, allowing it to spread to edges.
- Gently set a bomb on top of cupcake, pressing it into the soft frosting (I used wax paper to touch chocolate to prevent fingerprints)
- Allow frosting to firm up and hold the bomb in place.
- Drizzle with a little red or pink melted candy melts if desired. Keep refrigerated until serving.
My thoughts: These are a fun and refreshing twist on a berry-topped cupcake. The bombs take a little time to make- since you have to to do them in batches of 6. I recommend you start making them when you start the cupcakes. You can be in and out of the freezer while you are baking and save a little time. My other thought- serve these with a fork!!! When you bite into them and that white candy shell breaks it is too much to hold onto. I promise. Use forks 🙂 I hope you enjoy making and eating these as much as I did!! ~r
Other Valentines Day treats to try (click on a photo to see the recipe)