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Candy Hearts Cupcakes

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Prep and cook time: 35 minutes

Makes: 12 cupcakes



100g | 3 ½ oz dark (plain) chocolate, chopped

200g | 7 oz | 1 ¾ cups self-rising flour

225g | 8 oz light brown sugar

Get Recipes from professional Pastry Chef Keiko

6 tablespoon cocoa powder

150ml | 2/3 cup sunflower oil

100ml | 7 tablespoon warm water


For the icing

150g | 5oz unsalted butter

350g | 12 oz | 2 ¼ cups icing (confectioners’) sugar

Few drops vanilla extract

25g | 1 oz dark (plain) chocolate, melted

2 tablespoon lemon juice

Yellow food coloring

Candy hearts



  • For the cupcakes, heat the oven to 180 degrees Celsius and place 12 paper cases in a bun tin.
  • Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Whisk the flour, sugar, cocoa, oil, soured cream, eggs, vanilla and water until smooth. Whisk in the melted chocolate.
  • Spoon into the paper cases and bake for 20 minutes until a skewer inserted comes out clean. Remove from the tins and cool on a wire rack.
  • For the icing, beat the butter until very soft. Sift in the icing sugar and beat until smooth. Divide the buttercream into 3 and put 2 portions into 2 small bowls.
  • Stir the vanilla extract into 1/3 of the mixture, the melted chocolate into 1/3 and the lemon juice and yellow coloring into the remaining 1/3. Spread the buttercream over the top of each cake and decorate with candy hearts.


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