- For the cupcakes
- ½ cup butter
- 0.333 cup caster sugar (superfine)
- 2 Tbsps light brown sugar
- 2 eggs
- 1 cup all-purpose flour
- 1 tsp Baking powder
- ¼ cup cocoa powder
- ½ cup milk
- 1 ¼ cups Chocolate chip
- For the chocolate topping
- ½ cup semi-sweet chocolate (60% cocoa solids)
- 2 Tbsps butter
- ½ cup powdered sugar
- 2 Tbsps warm water
- To decorate
- ⅔ cup red Sugar paste
- caster sugar (superfine)
- 10 sugar heart
- Sugar crystal
How healthy are the main ingredients?egg
For the cupcakes: heat the oven to 190C,375F, gas 5. Place 10 paper cases in a bun tin.
Beat the butter in a mixing bowl until soft and light. Beat in both sugars and beat until light and fluffy.
Beat in the eggs, one at a time until well blended. Sift in the flour, baking powder and cocoa and fold in gently until incorporated. Stir in the milk and chocolate chips.
Spoon into the paper cases and bake for 25 minutes until golden and firm to the touch. Leave in the tins for 5 minutes, then place on a wire rack to cool.
For the chocolate topping: melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Sift in the confectioners' sugar and water and beat well unti smooth. Quickly spread the topping over the cakes; it will set quickly.
For the decoration: roll out the sugar paste thinly on a surface dusted with superfine sugar. Cut into heart shapes and arrange on the cakes. Place the sugar hearts on the cakes and sprinkle with sugar crystals.