Quick & Easy

Chocolate hearts

These divine chocolate hearts make the perfect sweet treat for this weekend. Sweet and decadent - these little hearts will be loved by all!


Raspberry frosting


1.Preheat oven to 180°C. Line a 12-hole (¹⁄³-cup/80ml) muffin pan with paper cases.
2.Sift flours and cocoa into a large bowl of an electric mixer, add caster sugar, butter, eggs and milk; beat on low speed until ingredients are combined. Increase speed to medium; beat until mixture is smooth and has changed to a paler colour. Drop ¼ cup of the mixture into paper cases.
3.Bake about 20 minutes. Stand cupcakes in pan 5 minutes before turning, top-side up, onto a wire rack to cool.
4.Make raspberry frosting: Blend or process ingredients until smooth.
5.Carefully cut the top off each cupcake. Using the cutter, cut heart shapes from tops; reserve tops. Sprinkle heart shape with sifted icing sugar.
6.Spread 2 teaspoons of the raspberry frosting over each cake. Replace tops, then top with hearts, using picture as a guide.

Uniced cakes can be made a day ahead or frozen for up to three months. Ice cakes on the day of serving.


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