Wednesday, May 5, 2010

Love Heart Cupcakes

Photography by Ben Dearnley

If ever there was a day for these cupcakes, today is it! Happy Valentine's Day!

2/3 cup unsalted butter, softened
2 cups, firmly packed dark brown sugar
2 eggs
1 tsp vanilla extract
1/3 cup dark chocolate, melted, cooled
1 tsp baking soda
2/3 cup plain flour
Icing sugar, sifted (for dusting)
2 cups Icing (recipe follows)
2 packets (22g each) Conversation Heart Candies

Preheat oven to 350°F. Line the muffin pan with paper baking cups.

Place butter & sugar in an electric mixer & beat for about 5 minutes until soft. Add eggs one at a time, beating well after each addition. Add the vanilla & chocolate, stirring in gently (don't over-beat at this stage).

Add baking soda to the flour, then sift into mixture, alternating with 1 cup boiling water. Stir until smooth & just combined.

Fill the paper baking cups to three-quarters full. Bake for 30 minutes or until risen. Remove & allow to cool.


1 pkg (1/4 cup) cream cheese, softened
1/4 cup butter, softened
1/2 tsp vanilla
1 cup icing sugar

Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth.

Make-ahead: Cover loosely and refrigerate for up to 1 day.
Makes 12 cupcake-size servings.

Spread over top of cupcakes. (At least 2 mm thick). Press a Conversation Heart candy into the top of each cake.

Makes 24 cupcakes.

delicious. - March 2003, Page 91
Recipe by Valli Little