Shopping list for 12 mini's
50g dark chocolate (72%)
75g caster sugar
75g butter (room temperature)
1.5 free range eggs (room temp.)
100g self-raising flour
1 tablespoon of cocoa
65 ml semi skimmed milk
fondant icing, red and black
heart sprinkles and white sprinkles
Chop the chocolate into pieces.
Melt the chocolate au bain marie.
Set the chocolate aside to cool.
How to make the batter
Mix butter with sugar creamy.
Mix in the eggs.
Sieve the flour and the cocoa.
Fold in the cocoa-flour mixture.
Fold in the chocolate thoroughly.
Fill the cases 2/3 - 3/4 with batter.
Bake the mini-cupcakes for 12 - 15 minutes.
Cut out the fondant while the cupcakes are cooling, in the mold on a wire rack.
Cut out 12 red and 3 black circles
A small glass works better than the smallest cutter.
Roll black balls and feelers between your two hands.
Cut triangles from the red and cut the balck circles in four.
Stick on shields, heads, eyes and harts, let the feelers dry out.
Stick holes in the heads then stick in the feelers with a drop of water.
Have fun on Valentines 's Day!