Chocolate Hearts Valentines Cupcakes

These St Valentine's Cupcakes are from the basic cupcake recipe with a teaspoon of mixed spice,chopped dates, cherries and sultanas added to the mixture. They were made in Valentines Hearts cupcake cases which add to the decoration of the cupcakes. I topped each cake with pink icing and then each one had a chocolate heart placed on top. I found the chocolate hearts in a local store. They are made of light and dark chocolate. I dusted the cupcakes off with icing sugar to give a frosted effect. These cupcakes give a good chocolate experience and a delicious cupcake sponge. Have a search in local shops and supermarkets to see what you can find for your Valentine's cupcakes.

Remember to check out the Archives for more recipes and ways to decorate cupcakes.

Click on the Labels below for more ideas and recipes, the labels will take you to different posts on that topic of cupcakes, Check out the cupcake store. Enjoy and tell me if you use any of these ideas or want to suggest things I might tryout. Crazycupcakes.

ST VALENTINES CUPCAKES

I found these heart shaped candles in Manchester in a department store called Selfridges. It has lots of goodies for St Valentines.
I took a mixed spice and fruit cupcake recipe. This was the basic cupcake recipe with dates, glace cherries and sultanas added to the mixture. I then put a thin layer of apricot jam on the top and added fresh raspberries. I topped it off with a candle. For Valentines I will light two candles.
Click on Basic cupcakes recipes in labels to get the recipes at the bottom of the post and click on the others for interesting cupcakes ideas.
Cupcake store has more ideas.

In the Archives there are recipes for delicious chocolate cupcakes and healthy eating ones. Have a browse and please make any comments. What cupcakes should I design next?

CHOCOLATE FRUIT CUPCAKES RECIPE

These chocolate fruit cupcakes use the chocolate cupcake recipe for the chocolate orange cupcakes. I like to get some of my favourite chocolate , melt it in a bowl which is in a pan with simmering water. When the chocolate is well melted I dip in pieces of washed and cleaned fresh fruit such as strawberries, blueberries and satsumas. You could use what is in season in your area. I then just place these on the top of the cupcakes. I finish off the cupcakes with a shake of very fine icing sugar or frosting sugar. Serve fresh and enjoy.

Remember to visit the cupcake store and the archives for more recipes and decorating ideas. If you like making soup, casseroles and chutney check out the links for more of my tempting recipes. Enjoy. Crazycupcakes

CHOCOLATE ORANGE CUPCAKES RECIPE

This Chocolate orange cupcake recipe is good for serving at the festive season with friends.
Ingredients
3/4 cup--6oz--175gm butter or margarine
3/4 cup--6oz--175gm castor sugar
1 cup--4oz--115gm self-raising flour
1/2 cup--2oz--60gm cocoa
3 eggs
1 orange, the skin finely grated and the juice extracted
For Decoration
whipped fresh cream
slices of fresh oranges or satsumas
chocolate sprinkles
Method
Cream butter or margarine with the castor sugar in a large bowl. Beat in the eggs one at a time. Add the grated orange rind. Sift in the flour and the cocoa. Fold in. Add the orange juice. Place the mixture in individual cupcake cases in a baking tray. Cook at gas 5--190C--375F for 12 to 15 minutes.
When the cupcakes are cool set them all out ready for decorating. Whip the fresh cream until it is in firm peaks. Do not over beat. I place the cream in a piping bag and put a swirl of cream onto each cupcake. I then top each one off with a piece of fresh orange or satsuma and sprinkle with chocolate sprinkles. These are rich in textures and full of flavour.
Remember to look at the cupcake store for more ideas and check out my archives for more recipes and decorating ideas
Enjoy.

CHOCOLATE SPRINKLES CUPCAKES

Chocolate Sprinkles Cupcakes
These cupcakes use the chocolate cupcake recipe and the chocolate icing as a basis for their decoration. I then used chocolate sprinkles to decorate and milk chocolate buttons.
INGREDIENTS3/4 cup--6oz--175gm butter or margarine
3/4 cup--6oz--175gm castor sugar
1 cup--4oz--115gm self-raising flour
1/2 cup--2oz--60gm cocoa
1/2 teaspoon of vanilla extract
3 eggs
1 tablespoon of warm water
METHOD
Cream butter or margarine with the castor sugar in a large bowl. Add the vanilla extract. Beat in the eggs one at a time. Sift in the flour and the cocoa. Fold in. Add the water. Place the mixture in individual cupcake cases in a baking tray. Cook at gas 5--190C--375F for 12 t0 15 minutes.

CHOCOLATE ICING
3/4 cup--4oz--110gm dark cooking chocolate, the type you like
1/2 cup--4oz--110gm butter
2 1/2 cups--10oz--290gm icing sugar
warm water or strong black coffee(choose which you like)
METHOD
Put a pan on the stove with a small amount of boiling water. Place a bowl over the top. Put the chocolate in here to melt. In another bowl cream the butter. Add the melted chocolate to the butter, mix. Gradually add the icing sugar and mix well, add the water or coffee in teaspoons to keep the mixture runny and creamy enough to use as icing. I like it quite firm. when the cupcakes have cooled ice each one. I keep a mug of hot water at the side to moisten my spreading knife.

CHOCOLATE GINGER CUPCAKE

CHOCOLATE GINGER CUPCAKE
The chocolate ginger cupcake is the one at the front. It has crystalised ginger chopped into the basic chocolate cupcake recipe and then the chocolate icing on the top and to finish off more chopped pieces of crystalsed ginger. These are so delicious. The combination of organic chocolate and ginger is superb.
INGREDIENTS
3/4 cup--6oz--175gm butter or margarine
3/4 cup--6oz--175gm castor sugar
1 cup--4oz--115gm self-raising flour
1/2 cup--2oz--60gm cocoa
1/2 cup--2oz--60gm chopped crystalised ginger for the cake mixture and more ginger chopped to decorate the top of the cakes.
1/2 teaspoon of vanilla extract
3 eggs
1 tablespoon of warm water
METHOD
Cream butter or margarine with the castor sugar in a large bowl. Add the vanilla extract. Beat in the eggs one at a time. Add the chopped ginger. Sift in the flour and the cocoa. Fold in. Add the water. Place the mixture in individual cupcake cases in a baking tray. Cook at gas 5--190C--375F for 12 t0 15 minutes.

CHOCOLATE ICING
3/4 cup--4oz--110gm dark cooking chocolate, the type you like
1/2 cup--4oz--110gm butter
2 1/2 cups--10oz--290gm icing sugar
warm water or strong black coffee(choose which you like)
METHOD
Put a pan on the stove with a small amount of boiling water. Place a bowl over the top. Put the chocolate in here to melt. In another bowl cream the butter. Add the melted chocolate to the butter, mix. Gradually add the icing sugar and mix well, add the water or coffee in teaspoons to keep the mixture runny and creamy enough to use as icing. I like it quite firm. when the cupcakes have cooled ice each one. I keep a mug of hot water at the side to moisten my spreading knife.
Enjoy

CHOCOLATE BUTTERFLY CUPCAKE RECIPE

Butterfly Cupcakes
Jelly Butterfly Cupcake
White Chocolate Drop Butterfly Cupcake
Dragonfly Chocolate Cupcake

Chocolate Lace Butterfly Cupcake

Chocolate Cupcakes just coming out of the oven

INGREDIENTS
3/4 cup--6oz--175gm butter or margarine
3/4 cup--6oz--175gm castor sugar
1 cup--4oz--115gm self-raising flour
1/2 cup--2oz--60gm cocoa
1/2 teaspoon of vanilla extract
3 eggs
1 tablespoon of warm water
METHOD
Cream butter or margarine with the castor sugar in a large bowl. Add the vanilla extract.
Beat in the eggs one at a time. Sift in the flour and the cocoa. Fold in. Add the water.
Place the mixture in individual cupcake cases in a baking tray. Cook at gas 5--190C--375F
for 12 t0 15 minutes.

Decorating Cupcakes

To create the butterfly decoration. First cover with chocolate icing, place chocolate drops on the top, add sprinkles and define parts with writing icing.You can use bought chocolate shapes as wings, silver balls and sprinkles. Get the kids invoved and have fun.

CHOCOLATE ICING
3/4 cup--4oz--110gm dark cooking chocolate, the type you like
1/2 cup--4oz--110gm butter
2 1/2 cups--10oz--290gm icing sugar
warm water or strong black coffee(choose which you like)
METHOD
Put a pan on the stove with a small amount of boiling water. Place a bowl over the top. Put the chocolate in here to melt. In another bowl cream the butter. Add the melted chocolate to the butter, mix. Gradually add the icing sugar and mix well, add the water or coffee in teaspoons to keep the mixture runny and creamy enough to use as icing. I like it quite firm. when the cupcakes have cooled ice each one. I keep a mug of hot water at the side to moisten my spreading knife.
CHOCOLATE CUPCAKES
Remember to check out all the previous posts on the right