Aside from…love, little pink heart candies, and lace doilies, Valentine’s Day reminds me of rich deep chocolate decadence. For these little mini cupcakes I wanted to pack in as much chocolate in one bite as possible.
If you have ever been to my site before you know Ina is my go to girl. I started with her Chocolate Buttercream Cake, only making half the recipe because with mini’s a little goes a long way. I THINK I got 72, but you never know with my memory! Be careful not to fill the cupcake liners too high, usually half way is perfect. I like to put all my batter in a gallon zip lock, cut the corner and pipe the batter in the liners. This offers you more control and less mess, always a bonus. I was inspired to make these mini’s after a trip to Jungle Jims where I picked up a Lindt’s Dark Sweet Chocolate Bar, and a package of Justin’s Chocolate Hazelnut Butter. I thought the frosting was the best place to offer that chocolate punch! The Lindt’s Dark Sweet Chocolate offers that deep, intense cocoa flavor that dark chocolate provides mixed with the smooth sweetness of milk chocolate. PERFECTION! I also wanted to add the hint of hazelnut to add another dimension to the overall flavor of the mini. This Chocolate Hazelnut Buttercream recipe is adapted from Joshua John Russell.
I used a 1M tip to pipe the frosting swirl. To finish these chocolate dreams I drizzled them with some Ghiradelli’s White Chocolate Syrup AND, the Pièce de résistance I sprinkled them with a little Fleur de Sel. That is my favorite way to finish anything chocolate, caramel, or vegetable!
Lastly I added a few pink dragees and gumpaste hearts.