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Friday, January 18, 2013

Dark Chocolate Cherry Mini Heart Cupcakes

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Sometimes, less, really is more. Instead of making fancy intricate adornments for my cupcakes, I simply added a tiny little heart sprinkle on top of each one for a simple yet classy and sophisticated touch for Valentine's Day this year. 


These mini 2-bite cupcakes make a perfect Valentine's Day party treat or for bringing in to school or work for a sweet surprise. You can even switch up the sprinkle shape to match the theme of any occasion!

I added a little cherry extract to the frosting for chocolate-cherry and cherry-vanilla flavored frostings. You can also try adding a little raspberry or strawberry flavored extract to my basic chocolate and vanilla buttercream recipe below, for a fun and festive touch!


Dark Chocolate Cupcakes
Check out baking tips, tricks & ingredient substitutions.

Yield: 8 standard or 2 dozen mini cupcakes

Ingredients
  • 2/3 cup granulated white sugar
  • 1/2 cup plus 1 tablespoon all-purpose flour
  • 1/3 cup dutch process or dark cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup buttermilk OR 1/3 cup whole milk mixed with 1 teaspoon vinegar
  • 1 large egg
  • 2 1/2 tablespoons vegetable oil
  • 3/4 teaspoon vanilla extract
  • 1 teaspoon espresso powder
  • 1/3 cup boiling water

Directions

Preheat the oven to 350 degrees F. Line a cupcake pan with 24 minis. In a large bowl, whisk or sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. In a measuring cup lightly whisk together buttermilk (or milk and vinegar), oil, egg, and vanilla. Using a whisk or wooden spoon, gently stir wet ingredients into dry ingredients, just until incorporated. Dissolve espresso powder in the boiling water and immediately fold into batter. Do not over-mix. Batter will be very thin.

Distribute all of the batter, filling almost up to the top, between 24 mini baking cups (about 1 1/2 tablespoons batter each). Bake for 8-10 minutes, or until an inserted toothpick comes out clean. Cool completely on a wire rack before frosting.

Chocolate-Cherry & Cherry-Vanilla Buttercream Frosting
Ingredients
  • 1/2 cup (1 sticks) unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 4-6 tablespoons cream, half and half or milk
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon cherry flavored extract
  • 1/8 teaspoon salt 
  • 1/4 cup cocoa powder, unsweetened
  • mini heart confetti sprinkles
Directions
With an electric mixer, beat butter on medium speed until smooth. Beat in powdered sugar and 2 tablespoons cream until smooth. Add flavor extracts and salt. Beat on medium speed until light and creamy. Scoop out half of the frosting and set aside. Beat in the cocoa powder and 2-4 tablespoons cream to the remaining frosting until smooth and fluffy. Spread or pipe half of the cupcakes with your vanilla frosting and the other half with chocolate. Top each cupcake with a festive confetti heart sprinkle.
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I used the extra frosting to pipe little kisses of icing on top of my brownies bites (recipe HERE



Give it a try and be sure to share a picture of your creation with me on Facebook, Instagram, Twitter, or email a photo to MyCreation@dollhousebakeshoppe.com to have your recreation featured in the Fan Photo album!

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