Skip to main content
A Barry Callebaut Brand
My Barry Callebaut
  • Careers
  • Contact
Products
See all products
Articles
See all articles
Recipes
See all recipes
Show results
Ogonblink
  • Products
  • Segments
  • Services
  • Brands
  • Trends & Insights
  • Sustainability
    • About sustainability
    • Forever Chocolate
    • Sustainability stories
    • ESG
  • About Us
    • About Us
    • Investor Relations
    • Media
    • Our history
A Barry Callebaut Brand
Ogonblink

Valentine cupcake

No simpler, yet more profound gesture than spoiling your loved ones on Valentine's Day with a wonderful cupcake. Getting the base right is the most difficult part - but with this recipe it can't go wrong. For the frosting, pastry chef Beverley Dunkley uses a strawberry-coloured and flavoured chocolate. That's chocolate and strawberry in one. Or would you call it true love?

Recipe

  1. Cake base
  2. Strawberry ganache topping

Cake base

ingredients preparation
  • 200g
    margarine
  • 200g
    caster sugar

Cream together.

  • 200g
    whole egg(s)
  • 0,625ml
    IBC red origins colour (Ref. 201 015)

Beat together. Then add gradually to creamed margarine and sugar with a little sieved flour.

  • 175g
    self-raising flour
  • 25g
    CP

Sieve together. Then fold in the egg-margarine mixture.

Pipe into 20 cupcake cases. Place in a preheated oven set at 180°C. Cook 20 to 25 minutes. Leave to cool.

Strawberry ganache topping

ingredients preparation
  • 200g
    whipping cream

Boil. Cool slightly.

  • 250g
    STRAWBERRY

Pour the cream onto the Callets™. Stir together. Allow to set.

Aerate the Strawberry ganache to piping consistency.

Tip: To keep the Chocolate Cupcake moist, soak the top of the cake with stock syrup (50% sugar and water boiled together) which can be fl avoured with Kirsch. Assembly: Pipe a pyramid of strawberry ganache on top of each cake using a star nozzle. Sprinkle with Callebaut® Dark chocolate Splitters 9 mm (ref: Split-9-D-445). Place two prepared chocolate hearts on the side of each cupcake.

Discover more recipes

Lemon and elderflower celebration birthday cake

Caramel & Crumble Cupcakes

Caramel & Crumble Cupcakes

Vegan Cupcakes with Vegan Chocolate Buttercream

Vegan Cupcakes with Vegan Chocolate Buttercream

Footer menu

  • Important links
    • Brands
    • Trends & Insights
    • Sustainability
    • Careers
    • Contact
    • Report a concern
  • Products
    • Chocolate
    • Chips & Chunks
    • Cocoa
    • Cacaofruit
    • Fillings
    • Coatings
    • Nuts
    • Decorations & inclusions
    • Food colorants
    • Personalisation sheets
    • View All
  • Segments
    • Confectionery
    • Bakery & Pastry
    • Dairy & Drinks
    • Ice Cream & Desserts
  • Services
    • Trends, Co-creation and Inspiration
    • Technical and R&D
    • Sourcing
    • Chocolate Academy
    • Sustainable Choices Support

Account & settings

My Barry Callebaut
© 2025 Barry Callebaut. all rights reserved

Footer - meta navigation

  • Responsible Disclosure Policy
  • Legal information
  • Privacy & cookie policy
  • Cookie settings

Navigation

Ogonblink

Main menu (mobile)

  • Products
  • Segments
  • Services
  • Brands
  • Trends & Insights
  • Sustainability
    • About sustainability
    • Forever Chocolate
    • Sustainability stories
    • ESG
  • About Us
    • About Us
    • Investor Relations
    • Media
    • Our history
My Barry Callebaut
  • Careers
  • Contact

Choose your region.

Brand not available in your region

Loading...
Loading