Chocolate Baking Dessert

Love-heart cupcakes

Name: Love-heart cupcakes
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 12
Ingredients: 220g unsalted butter, softened; 400g (2 cups, firmly packed) dark brown sugar; 2 eggs; 1 teaspoon vanilla extract; 100g dark chocolate, melted, cooled; 1 teaspoon bicarbonate soda; 200g plain flour; Pure icing sugar, sifted, to dust; 500g packet ready-made icing; 2 packets (22g each) love-heart lollies

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by Valli Little

delicious. team

Oct 03, 2015

Sweet choccy cupcakes for Valentine's Day... or just any day you want to wear your heart on your treats!

220g unsalted butter, softened
400g (2 cups, firmly packed) dark brown sugar
2 eggs
1 teaspoon vanilla extract
100g dark chocolate, melted, cooled
1 teaspoon bicarbonate soda
200g plain flour
Pure icing sugar, sifted, to dust
500g packet ready-made icing
2 packets (22g each) love-heart lollies

Method

1.

Preheat oven to 180°C. Line the patty pan with paper cases. Place butter and sugar in an electric mixer and beat for about 5 minutes until soft. Add eggs one at a time, beating well after each addition. Add the vanilla and chocolate, stirring in gently (don't over-beat at this stage). Add bicarbonate soda to the flour, then sift into mixture, alternating with 1 cup boiling water. Stir until smooth and just combined.
2.

Fill the paper cases to three-quarters full. Bake for 30 minutes or until risen. Remove and allow to cool.
3.

Dust the workbench with the icing sugar, then roll out icing until 2mm thick. Use a fluted pastry cutter to cut out circles the same size as the top of the cakes. Sit one on top of each cake, moulding to its shape. Press a lolly into the top of each cake.