Scene - Blogs - Valentines Day Chocolate cupcakes with lacy chocolate hearts

Valentine's Day: Chocolate cupcakes with lacy chocolate hearts
Published: 2/6/2013 4:54 PM
Last Modified: 2/7/2013 4:23 PM

The heart-shaped food in this recipe rests on top of the cream cheese frosting I used to decorate these homemade cupcakes.

I had the frosting leftover from another recipe, but feel free to use whatever flavor frosting you desire or even store bought.

I never made chocolate filigree hearts before so I was anxious to try them out. Experiment with the width and size of the hearts. Be sure to make them thick enough that they don’t fall apart.

It also works best to keep the hearts chilled until you serve them.

Nicole’s note: Here is the recipe as written. But if you aren’t a perfectionist, just draw a hearts with the chocolate on the paper and fill them in with squiggles to give them support. You can forget about the tracing. I did.

Check back here every day through Valentine's Day for more heart-shaped food recipes.

Chocolate Filigree Hearts
1. Trace the inside of a heart-shaped cookie cutter onto parchment using a pencil. Flip parchment, and transfer to a baking sheet.
2. Melt 4 ounces chopped bittersweet chocolate in a double boiler or heatproof bowl set over a pan of simmering water. Let cool slightly. Transfer to a parchment cone (or resealable plastic bag). Snip a tip to make a small hole.
3. Pipe chocolate into hearts, following outlines and filling in with squiggles (be sure squiggles are at least 1/4 inch thick so hearts won’t break when removed).
4. Freeze hearts until set, about 15 minutes. Remove hearts using an offset spatula.
- adapted from Martha Stewart

Chocolate Cupcakes
2 cups all purpose flour
1 teaspoon baking soda
1 cup unsalted butter
1 cup granulated sugar
1 cup brown sugar
4 eggs
6 ounces melted unsweetened chocolate
1 cup buttermilk
1 teaspoon vanilla
1. Melt the unsweetened chocolate with double boiler or in microwave then set aside.
2. In a small bowl, sift together the flour and baking soda. Set aside.
3. Add vanilla into buttermilk and set aside.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the melted chocolate, mixing until well incorporated. Add the dry ingredients in three parts, alternating with the buttermilk. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth.
4. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.
5. Bake in preheat oven at 350 degrees for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
6. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before frosting.

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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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Archive

Past Articles By Nicole Marshall Middleton

2/16/2013		Valentine's weekend is last call for hearts
2/14/2013		Have you tried ... greek frozen yogurt
2/14/2013		5 to Find: Last-minute Valentine's Day gift ideas
2/13/2013		Recipes: Meatless main dishes make great meals for Lent
2/13/2013		Eggs and croutons made from the heart
2/12/2013		Puff pastry a timely bit of food from the heart
2/10/2013		Nothing conjures love more than chocolate
2/9/2013		Chocolate filigree hearts great for Valentine's Day cupcakes
2/9/2013		Leftovers inspire a Valentine treat
2/7/2013		Have you tried cacao nibs?
2/7/2013		Mardi Gras mystery: Strange events at S & J Oyster Co. lead to talk of haunting
2/7/2013		What are you ...? with the King and Queen of Blue Dome District's Mardi Gras parade

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