Melting heart muffins

Melting heart muffins

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 40 mins Cook: 15 mins - 20 mins

Easy

makes 8

Got a sweet tooth? Treat someone special on Valentine's Day with these rich chocolate cupcakes hiding a secret white chocolate truffle centre

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal758
  • fat43g
  • saturates27g
  • carbs84g
  • sugars69g
  • fibre2g
  • protein6g
  • salt1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the muffins

    • 175g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 200g light muscovado sugar
    • 50g cocoa
    • 140g self-raising flour
    • 2 large eggs
    • 8 Lindt Lindor white truffles

    For the decorations

    • 150g butter, softened
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 300g icing sugar
    • 1 tsp vanilla extract
    • 2 tbsp cocoa
    • 8 white chocolate hearts (we used Dr Oetker)
      White chocolate squares, stacked

      White chocolate

      why-t chok-lit

      To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

    Method

    1. Heat oven to 180C/160C fan/ gas 4 and line a muffin tin with eight paper cases. Melt the butter in a small pan, then leave to cool for 5 mins. Tip the sugar, cocoa and flour into a food processor and whizz to get rid of any little clusters of sugar that are sticking together. Tip in the melted butter and eggs, and blitz to make a smooth batter.

    2. Scoop a little of the mixture into each muffin case, then lightly press a white chocolate truffle in the centre. Spoon over the remaining mixture, making sure that the truffles are covered. Bake for 15-20 mins until the mixture has firmed up. Leave to cool.

    3. To decorate the muffins, tip the butter and sugar into a large bowl, add the vanilla and beat with an electric hand whisk until really smooth. Thinly spread a little of the vanilla mixture over the top of the cakes to cover them, taking the icing down the sides to meet the paper case. Beat the cocoa powder into the rest of the icing, then put in a piping bag fitted with a large star nozzle and pipe hearts onto the top of each cake. Add a chocolate heart to decorate for the final flourish.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.