Fudge-Filled Pink Velvet Cupcakes with Whipped Cream Cheese Frosting

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Love is in the air! It’s almost Valentine’s Day and whether you have special plans or not… you will love these cupcakes! I’ve been dying to try a pink velvet recipe, since pink is my absolute favorite color! These are light, buttermilk cupcakes that are a perfect not-too-sweet compliment to the decadent fudge filling and the light, fluffy whipped cream cheese frosting. And what better way to top it off than a fudge-dipped strawberry! So, celebrate this Valentine’s Day with love and cupcakes!!

Check out my other Valentine’s recipes for other great ideas:

Pink Velvet Cupcakes

From Blahnik Baker

Makes about 12 cupcakes


  • 1 ¼ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • 2-3 drops pink food coloring
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, room temperature



  • Preheat oven to 350 degrees F. Line cupcake tins with liners and set aside.
  • In a medium bowl, whisk together the 1 1/4c flour, 3/4t baking powder, 1/8t baking soda and 1/8t salt.
  • In the bowl of an electric mixer, cream the 1/2c butter and 1/2c sugar until light and fluffy on medium speed, about 3 minutes. Beat in the 2-3 drops food coloring. Add the 2 eggs one at a time, mixing well before each addition. Scrape bowl as needed. Beat in the 1t vanilla extract.
  • Reduce the speed to low and slowly alternate the dry ingredients with the 1/2c buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  1. Divide batter into prepared baking liners. Bake for 12 – 15 minutes or until a toothpick inserted into the center comes out clean.


Fudge Filling

From Yes to Yolks


  • 8 oz dark chocolate chips
  • ½ cup heavy cream
  • 1 Tablespoon sugar
  • 1 Tablespoon light corn syrup
  • Pinch of fine salt
  • 2 Tablespoons salted butter


  1. In a saucepan, bring 1/2c cream, 1T sugar, pinch of salt, and 1T corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. It should be at least 5 minutes, I let the liquid bubble a bit and continued to stir to ensure the sugar melted.
  2. Remove pan from heat and add 8oz dark chocolate, whisking until chocolate is melted. Add 2T butter, whisking until smooth.
  3. Transfer the mixture to a bowl and cool, stirring occasionally, until spreadable. This should take 15-20 minutes. You want it to be of a fudgy consistency.

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Whipped Cream Cheese Frosting

From The Merchant Baker


  • 1 1/2 cups heavy whipping cream or heavy cream, cold
  • 8-ounce package cream cheese, cold (you can use Neufchatel)
  • 1 cup sugar (or 3/4 cup if you prefer it less sweet)
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract


  • In a large bowl, beat the 8oz cream cheese to soften (about 30 seconds). Add the 1 1/2c cream and whisk at high speed until it forms stiff peaks.
  • Add 1c sugar, 1/8t salt and 1t vanilla to the cream cheese and whip until fully combined and creamy. Check a small bit between your fingers to insure sugar crystals have “melted” into the mixture so there is no grittiness.
  1. Use immediately for frosting, piping or filling. Store leftovers and whatever you’ve frosted or filled in the refrigerator.

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Don’t forget to follow me on Pinterest, Instagram and Twitter – @sugarbbaking.

Happy Baking!

– SugarB


2 thoughts on “Fudge-Filled Pink Velvet Cupcakes with Whipped Cream Cheese Frosting

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