Cream Filled Mini-Chocolate Heart Cakes
Prep time: 
Cook time: 
Total time: 
Serves: 12 Mini-Heart Cakes
Moist, tender intensely chocolate mini-cakes are filled with a light, fluffy vanilla cream. They're enrobed in dark chocolate and topped with a sweet Valentine's Day message.
  • For the Cakes: 1 cup all-purpose flour
  • ½ cup cocoa
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup sugar
  • ½ cup oil
  • 1 large egg
  • ¼ cup strong coffee, warm
  • 4 tbs milk (anything but skim)
  • 1 tsp vanilla extract
  • For the Glaze:
  • 11 ounces of dark chocolate (Use a chocolate with 60% cocoa or more)
  • 1 heaping tablespoon of vegetable shortening (I use a non-hydrogenated shortening)
  • For the frosting:
  • ½ cup unsalted butter at room temperature
  • 1 cup confectioners' sugar
  • a pinch of salt
  • ¼ tsp vanilla
  • 1 tsp whole milk or heavy cream
  • Extra Decorations:
  • large heart spinkles
  1. For the Cakes: Preheat the oven to 350 degrees F
  2. Spray a 6 cavity, silicone heart cupcake mold with cooking spray. Lay the pan on a baking sheet for ease of transferring in and out of the oven.
  3. In a medium bowl, sift the flour, cocoa, baking soda and salt.
  4. In a larger bowl, add the oil. Then add the sugar. Whisk until completely combined.
  5. Add the egg. Mix until completely combined.
  6. In a measuring cup, mix the milk, coffee, and vanilla.
  7. Add the four mixture and the coffee mixture in 3 batches, starting and ending with the flour mixture.
  8. Pour the batter into the prepared pans.
  9. Bake for 22 to 25 minutes. You will know the cakes are finished when the centers spring back when lightly pressed.
  10. Completely cool the cakes in the pan. Remove only when the cakes are completely cooled.
  11. While the cakes cool, make the vanilla cream.
  12. Beat the butter and sugar until light and fluffy.
  13. Add the salt, vanilla, and milk. Beat until fluffy.
  14. Set the frosting aside.
  15. Once the cakes are completely cool, trim the tops of the cakes to that they are flat.
  16. Place the vanilla cream in a piping bag fitted with a large round tip. Pierce the bottom of each cake with the piping tip, and squeeze filling into each cake.
  17. Next, chop the chocolate.
  18. In a large glass measuring cup, melt the chocolate and the shortening.
  19. Place a cooling rack on top of a sheet pan lined with parchment paper. Place the cooled cakes on the rack.
  20. Pour the glaze over the cakes. Use an offset spatula to smooth the glaze.
  21. Allow the glaze to cool completely.
  22. Once the glaze is set, switch the tip on your piping bag to a smaller circle tip - one that is conducive to writing.
  23. Pip whatever you'd like the cakes to say. Add an extra dab of cream where you'd like to place a large sprinkle heart.
Recipe by The Crafting Foodie at