Chocolate Heart Cupcakes!

Ever since I can remember I have had a 6 heart cupcake pan. It is difficult to find a cupcake recipe that only makes 6 cupcakes! I don’t need any more now that it is just Murray & I at home. I decided to half a recipe, hoping it would work and it did! The original recipe is from Martha Stewart’s website, Chocolate Cupcakes with Whipped Gamache Frosting. I will include the link but will post my measurements for 6! I am sure it will make six regular cupcakes, and if you want more, just use the recipe on Martha’s website. I did not use the Whipped Ganache Frosting from the recipe but it looks delicious. I wanted to make my cupcakes in one bowl and one bowl for the icing . so I ended up making more of a glaze..it is very sweet so if you don’t want that just look up a buttercream icing recipe and make the appropriate amount! I sprinkled red sugar on my heart cupcakes but any sprinkles would be nice!

Here is the link to the original recipe 

http://www.marthastewart.com/865309/chocolate-cupcakes-whipped-ganache-frosting

Here is the recipe I used

Chocolate Heart Cupcakes

Makes 6

Ingredients

3/4 cup flour

1/2 cup cocoa powder

3/4 cup sugar

3/4 tsp baking soda

1/2 tsp baking powder

salt

1 egg, beaten

1 1/2 cups water

1 1/2 tbsp oil

1/2 tsp vanilla

 

Vanilla Glaze

1 1.2 cups icing sugar

5 tsp water

 

Method

pre-heat oven to 350F

spray your muffin tins or line with cupcake papers

  1. In a mixing bowl, combine the dry ingredients together, the flour, cocoa powder, sugar, baking soda, baking powder and a pinch of salt.
  2. Add the beaten egg, water, oil & vanilla to the dry ingredients a mix well .The batter is quite wet
  3. Fill your muffin tins with the batter
  4. Bake for approx 30 minutes. Check after 25. Mine needed 30 minutes. Test with a toothpick or cake tester, if it comes out dry the cupcakes are ready.
  5. Let cool for 5 minutes and then remove from pan to cool completely
  6. Ice in any way you prefer. I used the a glaze. Just mix the icing sugar and water tougher and then pour over the cooled cupcakes. Sprinkle with any topping you would like while the glaze is still wet.

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