Chocolate Valentine Cupcakes - cooking recipe

Ingredients

2 oz semi-sweet chocolate, coarsely chopped
6 tbsp (3/4 stick) butter, softened
1 cup firmly packed brown sugar
2 None eggs
3/4 cup self-raising flour
2 tbsp unsweetened cocoa powder
1/2 cup ground almonds
1 cup frozen raspberries
2 lbs chocolate prepared fondant
1/3 cup raspberry jam, warmed and strained
1/2 cup powdered sugar
5 oz red prepared fondant
5 oz white prepared fondant
5 oz pink prepared fondant

Preparation

Preheat the oven to 325\u00b0F. Line 6-cup Texas or 12-cup standard muffin pan with paper liners.
Combine chocolate and 1/2 cup water in small saucepan; stir on low heat until smooth.
Beat butter, brown sugar and eggs in large bowl with electric mixer until just combined.
Stir in combined sifted flour and cocoa, then ground almonds and warm chocolate mixture. Fold in raspberries. Spoon batter into prepared muffin pan, smoothing surface.
Bake large cupcakes about 55 mins, small cupcakes about 45 mins. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
Remove paper liners from cupcakes. On a surface dusted with sifted cocoa, knead chocolate fondant until smooth. Roll out to a thickness of 1/8 inch. Cut out rounds large enough to cover tops of cupcakes.
Brush cakes with jam; cover cupcakes with chocolate fondant.
Roll each colored fondant to a thickness of 1/8 inch. Using heart-shaped cutters of varying sizes to suit size of cupcakes, cut out hearts from fondant.
Decorate cupcakes with fondant hearts, brushing each with a little water to secure to each other.