Chocolate Sweetheart Cupcakes
Enjoy & happy Valentine’s Day!

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Chocolate Sweetheart Cupcakes

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Ingredients

Adjust Servings:
2 sticks Butter
1.5 cup Sugar
120g Unsweetened cocoa powder
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
2 Eggs
1 cup Milk
2 teaspoons Vanilla Extract
150g Flour
45g Heavy Cream
8 oz Bittersweet chocolate finely chopped
3 oz White Chocolate
Cuisine:

Moist chocolate cake, creamy marshmallow filling, and luscious chocolate topping.

  • 55 mins
  • Serves 24
  • Medium

Ingredients

Directions

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Steps

1
Done

Heat oven to 350ºF. Line 20-24 regular-size muffin cups with paper liners.

2
Done

In a large mixing bowl, beat butter, sugar, cocoa, baking powder, baking soda, and salt for 1 minute on low speed. Add the eggs and beat for 2 minutes. Mix in the milk and vanilla extract, then stir in the flour until just combined.

3
Done

Spoon scant 1⁄4 cup batter into each muffin cup.

4
Done

Fill cupcake papers 2/3 full. Bake for about 20 minutes. Cupcake will bounce back slightly when pressed with fingertip when done.

5
Done

Pour 3/4 cup heavy cream over 8 ounces finely chopped bittersweet chocolate to make the ganache. Allow it settle for 1 minute before stirring until smooth and melted.

Spoon ganache evenly over the tops of 24 small chocolate cupcakes. Allow 30 minutes for the mixture to settle.

6
Done

Microwave 3 ounces white chocolate on 50% power in 20-second intervals until melted and smooth for the lettering. Fill a piping bag with the mixture and a 1.5 tip, then get creative!

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