Chocolate Valentines Cupcake

60g dark eating chocolate, chopped coarsely
1/2 cup (125ml) water
90g butter, softened
1 cup (220g) firmly packed brown sugar
2 eggs
2/3 cup (100g) self-raising flour
2 tablespoons cocoa powder
1/3 cup (40g) almond meal
100g frozen raspberries
Decorations
2 tablespoons cocoa powder
900g chocolate prepared fondant
1/3 cup (110g) raspberry jam, warmed, strained
� cup (80g) icing sugar
150g red prepared fondant
150g white prepared fondant
Pink food colouring

  1. Preheat oven to moderately slow (170C/150C fan-forced). Line 6-hole texas or 12-hole standard muffin pan with paper cases.
  2. Combine chocolate and the water in small saucepan; stir over low heat until smooth.
  3. Beat butter, sugar and eggs in small bowl with electric mixer until just combined.
  4. Stir in sifted flour and cocoa, almond meal, then warm chocolate mixture; fold in raspberries. Divide mixture among cases; smooth surface.
  5. Bake large cakes about 55 minutes, small cakes about 45 minutes. Turn cakes onto wire rack to cool.
  6. Remove cases from cakes. On a surface dusted with sifted cocoa, knead chocolate fondant until smooth. Roll out to a thickness of 5mm. Cut out rounds large enough to cover tops of cakes.
  7. Brush cakes with jam; cover cakes with chocolate fondant.
  8. On a surface dusted with sifted icing sugar, knead white and red fondant separately until smooth. Use colouring to tint 100g of the white fondant pink and remaining white fondant a paler pink.
  9. Roll each coloured fondant to a thickness of 5mm. Using heart-shaped cutters of varying sizes to suit size of cakes, cut out hearts from fondants using picture as a guide.
  10. Decorate cakes with fondant hearts, each brushed with a little water to secure to each other.

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