Ingredients
100g butter
⅔ cup caster sugar
1 tsp vanilla essence
2 eggs
lightly beaten
1 cup self-raising flour
⅓ cup cocoa
sifted
½ tsp bicarbonate soda
125ml milk
(1/2 cup)
1¼ cups thickened cream
for topping
1 tbsp icing sugar
sifted, for topping
1 tsp vanilla extract
for topping
sprinkles
for topping
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 mixer
- 1 cupcake tins
- 1 cupcake cases
- 1 marble
- 1 cooling rack
- 1 piping bag
Instructions
- Preheat oven to 180°C conventional or 160°C fan-forced. Line cupcake tins with cases. Using a mixer, cream butter, sugar and vanilla until creamy and fluffy. Gradually add eggs and mix until just combined. Combine flour, cocoa and bicarbonate soda. Add to creamed mixture with milk. Beat until just combined. Spoon mixture into liners until each case is 1/3 full.
- Place a marble into each cupcake tin hole between pan and cupcake liner to create heart shape. Bake for 15-20 minutes.
- Leave to cool in tin for 10 minutes before removing cupcakes to cooling rack.
- While cupcakes are cooling, whip cream until thick and add icing sugar and vanilla to flavour. Place cream into piping bag and pipe onto cooled cupcakes. Add sprinkles and serve.
Notes
Tip
Do not fill cupcake liners more than half full. It there is too much mixture it overflows and loses its heart shape.
Tip
It’s very important that you cool the cupcakes entirely or the topping will slide right off.
Variation
You can also top these with buttercream icing if you prefer.
