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Valentines-Day-Cupcakes
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Valentine's Day Cupcakes

These Valentine’s Day Cupcakes are perfect for sharing with your loved one or ones this Valentine’s Day. They are chocolate cupcakes, chocolate buttercream with a chocolate geometric heart decoration!
Prep Time1 hour
Cook Time20 minutes
Decorating Time1 hour
Total Time2 hours 20 minutes
Servings: 12 Cupcakes
Author: Sarah Mark

Ingredients

For the Cupcakes

  • 145 g Light Brown Sugar
  • 145 g Unsalted Butter or Stork
  • 120 g Self-Raising Flour
  • 25 g Cocoa Powder
  • 3 Large Eggs
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 30 ml Whole Milk

For the Geometric Hearts

  • 400 g White Chocolate

For the Buttercream

  • 250 g Unsalted Butter
  • 475 g Icing Sugar
  • 25 g Cocoa Powder
  • 1 tsp Vanilla Extract
  • 3-4 tbsp Whole Milk

For Decoration

  • 100 g White Chocolate
  • Sprinkles

Instructions

To Make the Cupcakes

  • Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
  • In a large bowl, whisk together the sugar and butter until light and fluffy.
  • Add in the remaining ingredients and whisk until all combined.
  • Spoon the mixture into the cupcake liners. I use a small ice cream scoop to do this so I know that they are all even.
  • Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are golden brown and springy to touch.

To Make the Geometric Hearts

  • Melt 300g of the white chocolate in a large heatproof bowl in the microwave. The best way to do this is in 20-second bursts stirring inbetween until completley melted.
  • Remove from the micorwave and add in the remaining 100g of white chocolate. Leave this to sit for 2-3 minutes before stirring until the chocolate is completley melted.
  • Pour the chocolate into the moulds and using a palette knife of cake smoother smooth the tops.
  • Pop them into the fridge until they have set.

To Make the Buttercream

  • In a bowl beat the butter for 5-10 minutes until soft and supple.
  • Add in the icing sugar, cocoa powder and vanilla and mix until completley combined.
  • If the buttercream is too thick add 1tbsp of milk and mix. Repeat until the buttercream is the desired consistency.
  • Put the buttercream into a piping bag and leave to one side.

Putting it All Together

  • Once the geometric hearts have set, remove from the mould and place on a lined baking tray.
  • Gently dust them with the lustre dust.
  • In a heatproof bowl melt the 100g of white chocolate in the microwave, in 20-second bursts stirring in between until completley melted.
  • Add this to a piping bag with a small round nozzle or if you are using disposable piping bags snip the tip of the bag.
  • Drizzle the chocolate over the top of the hearts and finish with some sprinkles.
  • Pipe the buttercream onto the top of your cupcakes and gently lift the geometric hearts on top.