Ingredients
Equipment
Method
Baking
- Preheat the oven to 190°C/170°C fan/gas mark 5/375°F. Line the muffin tin with 10 paper cases.
- Beat the cake ingredients (butter, caster sugar, eggs, cocoa, flour, baking powder, salt, vanilla extract) together thoroughly.
- Divide the mixture between the paper cases.
- Cook for 15-20 minutes until the cake surface springs back when touched lightly.
- Leave in the tin for 5 minutes, then remove and leave to cool on a wire rack.
Buttercream Preparation
- Sieve the jam (if using). Beat the softened butter and jam (if using) with an electric hand mixer.
- Gradually add the icing sugar, beating well as you go. Add 2 drops of colouring and mix in well, adjusting for desired colour.
Decoration
- Cut the tops off the cakes using a sharp knife to create a cone-shaped hole.
- Trim the lid to flatten it a bit and cut a heart shape out from the underside.
- Pipe a swirl of buttercream into the cake and position the heart shape onto the cake.
Nutrition
Notes
You can customize these cupcakes by experimenting with different flavors and decorations, making them perfect for any occasion.
