Name: Chocolate hearts
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 cup (150g) self-raising flour; 1/2 cup (75g) plain (all-purpose) flour; 1/3 cup (35g) cocoa powder; 3/4 cup (165g) caster sugar; 185 gram butter, softened; 3 eggs; 1/2 cup (125ml) milk; 1 tablespoon icing (confectioners') sugar; Raspberry frosting; 40 gram butter, softened; 1/4 cup (40g) frozen raspberries, thawed; 1 cup (160g) icing (confectioners') sugar

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!

Makes 12

Prep

20M

Cook

40M

Total

Ingredients

1 cup (150g) self-raising flour

1/2 cup (75g) plain (all-purpose) flour

1/3 cup (35g) cocoa powder

3/4 cup (165g) caster sugar

185 gram butter, softened

3 eggs

1/2 cup (125ml) milk

1 tablespoon icing (confectioners') sugar

Raspberry frosting

40 gram butter, softened

1/4 cup (40g) frozen raspberries, thawed

1 cup (160g) icing (confectioners') sugar

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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