This cupcake recipe from Chef Kyla Eaglesham is pure art! It's great to make with your kids, and your Valentine will love the hidden surprise — a sweet vanilla heart tucked inside.
3 cups all-purpose flour
2 cups sugar
1/2 cup dark cocoa
2 teaspoon baking soda
1 teaspoon salt
3/4 cup canola oil
2 tablespoon raspberry vinegar
2 teaspoon vanilla
2 cup cold coffee
Combine dry ingredients and whisk well until mixture is an even brown colour and there are no lumps of flour or baking soda.
In a separate bowl, combine wet ingredients and stir until smooth.
Pour over dry ingredients and fold together until smooth, thin batter forms. Make sure there are no lumps at all.
Bake in a preheated 350 F oven for 20-25 min until cake bounces back to the touch.
Dark Chocolate Heart Cakes
Bake cookie sheet of your favourite vanilla cake and cool. Cut out mini hearts with a small cookie cutter. You can freeze them so they are easy to handle.
Add chocolate muffin batter half way up lined muffin tins. Press in hearts and just cover with batter, do not go over 2/3 up the side of muffin cup. Note: Mark the outside of the liner on either side with a pencil before you put them in the muffin tin and have them all facing so that the marks are at 3 and 9 o’clock. This will indicate which way to insert your vanilla hearts.
Insert the hearts so the 3 and 9 o’clock marks match the fattest part of the heart halves.
Bake at 350 F for 25-30 min.
While baking, prep your dark chocolate ganache: Combine 1 cup dark chocolate and 3/4 cup butter and melt over a bain marie on the stovetop.
Cool cupcakes and pour glaze over each one to level off. Allow to cool and set up. Note: Do not freeze with glaze as chocolate will bloom.
Garnish with three cinnamon candy hearts in a row so your sweetheart knows where to cut to reveal the perfect heart inside!