Heart chocolate cupcakes

Heart chocolate cupcakes recipe

1 rating

Make a batch of these cute chocolate cupcakes for that special someone this Valentine's Day. Not just any batch of Valentine's cupcakes, these delectable treats contain a pink buttercream heart and creamy white chocolate chips. See method

  • Serves 12
  • 40 mins to prepare and 25 mins to cook
  • 380 calories / serving

Ingredients

  • 140g (4 1/2oz) unsalted butter
  • 100g (3 1/2 oz) caster sugar
  • 50g (2oz) light brown sugar
  • 2 medium eggs
  • 150g (5oz) self-raising flour
  • 2 tbsp cocoa powder mixed with 2 tbsp boiling water
  • 1 tsp vanilla essence
  • 1/2 tsp baking powder
  • 50g white chocolate chips

For the icing

  • 100g (3 1/2oz) unsalted butter
  • 200g (7oz) icing sugar, plus 1 tbsp for serving
  • 50g (2oz) white chocolate, chopped and melted
  • 1 tsp pink food colouring

Each serving contains

  • Energy

    1590kj
    380kcal
    19%
  • Fat

    21g 30%
  • Saturates

    12g 60%
  • Sugars

    37g 41%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 47.7g Protein 3.5g Fibre 1.1g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Place 12 white or coloured fairy cake cases in the holes of a muffin tray.
  2. Whisk the butter and sugars in a bowl with an electric beater, until softened. Add the eggs with 3 tbsp of the flour and whisk, until smooth. Add the cocoa powder mixture, the vanilla essence, remaining flour and the baking powder and whisk, until smooth. Fold through the white chocolate chips.
  3. Spoon the mixture into the fairy cake cases – they should be about 3/4 full. Bake for 20-25 minutes, until firm to touch and a skewer inserted into the middle comes out clean. Leave to cool on a wire rack.
  4. For the icing, whisk the butter until softened, then add the icing sugar with half the white chocolate. Whisk until smooth, then beat in the remaining white chocolate and the pink colouring.
  5. Using a serrated knife, cut the tops off the fairy cakes just above the paper case line. Either using a very small heart shaped cutter or by hand, cut hearts out of the tops of the fairy cakes.
  6. Spoon the buttercream onto the cakes and top with the cut-out tops. Dust with the icing sugar to serve.

Storing instructions: these cupcakes can be kept for up to 3 days if unfilled with buttercream icing. If they are filled, they should be eaten on the same day. Best stored in an airtight container, such as a tupperware box or cake tin.

See more Valentine's Day edible gift recipes

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