Brownie Heart Cupcakes

Valentine’s Day is all about showing your loved ones how much they mean to you. This year I decided, instead of running around and searching for the least tacky presents, I make something myself. After all, sweet little gestures go a long way. So I went for these decadent chocolate brownies. Pair them with some bubbly and you’ll be certain to induce a smile. If you’re still in the mood of present-giving, maybe last year’s Valentine’s gift guide gives you an idea.

You’ll need (makes 24):

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3 sticks unsalted butter, cut into pieces
12 ounces dark chocolate coarsely chopped
3 cups sugar
6 eggs
1 tablespoon pure vanilla extract or a vanilla bean

Buttercream:
3 sticks unsalted butter, softened
1 pound sugar, sifted
1/2 teaspoon pure vanilla extract or 1/2 a vanilla bean

1. Preheat oven to 350 F° (180 C°). Line standard muffin tins with paper liners. Line small cake pan with parchment.

2. Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.

3. Attach bowl to mixer, add sugar, and whisk until smooth. Beat in eggs and vanilla. Add flour mixture.

4. Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 18 minutes. Let cool in tins and pan on wire racks.

5. Beat butter with a mixer until it’s pale and creamy. Add sugar and vanilla and beat until buttercream is smooth. Use immediately.

6. Frost cupcakes with buttercream. Cut out hearts from brownie in pan using a heart-shaped cutter. Top each cupcake with a heart.