It’s no secret by now – I love food, and I especially love baking. So it’s only right this Valentine’s Day I bake some yummy cupcakes! Some people go for chocolate covered strawberries, I go for chocolate on chocolate cupcakes. #NoShame. I bought a chocolate mold a few years ago just for the hell of it (shout out to Michael’s!), and as it turns out it makes perfect little hearts for cupcake toppers!
Chocolate Heart Toppers
- 1 cup melted white chocolate
- 2-3 drops of red food coloring (add more or less depending on the color you want)
- 1 cup all-purpose flour
- 1⁄4 tsp baking soda
- 2 tsp baking powder
- 1 packet chocolate pudding powder (I replaced this with unsweetened cocoa powder bc, let’s be real, you’ll never use unsweetened cocoa for anything after this recipe.)
- 1⁄8 tsp salt
- 6 Tbsp butter, softened
- 1 1⁄2 cup white sugar
- 2 egg
- 3⁄4 tsp vanilla extract
- 1 cup milk
- Pillsbury’s frosting in a can = no mess and just as good
Start on the chocolate hearts about an hour before hand so they have time to harden. Melt the white chocolate slowly in a sauce pan. Once it’s liquidy, add in the food coloring. (If it starts to score/harden after it’s already melted add a tiny bit of water to it and it will smooth right out again.) Pour in to the mold and stick in the freezer.
For the cupcakes, do the usual prep work: preheat the oven to 350 degrees and line the muffin pan with cupcake liners. Then sift together all of the flour, baking powder & soda, chocolate pudding powder, and salt.
In a separate bowl, mix together the butter and sugar until fluffy. Follow up with the eggs and vanilla. Then slowly add in the flour mixture and milk until completely combined. Bake for 15 minutes or until a toothpick comes out clean.
Happy Eating (and Valentines Day!), XO