Cinnamon is a powerful, natural aphrodisiac. Pairing it with chocolate makes for a very increased appetite (wink. wink). Know what I mean? Just kidding. Kind of. That’s just what I’ve heard;)
But chocolate and cinnamon really are a perfect pair, and these little cakes are quite cute and tasty. The chocolate buttercream frosting on top makes them kind of irresistible.
About the frosting, I’m wondering why it isn’t slathered on a littlelot thicker. (I might have been eating it with a spoon straight from the bowl. Oops.) Don’t make the same mistake I did. Lay it on thick.
My favorite thing about these is they are half-way homemade (you get to use a cake mix) and they take very little time to make. And little time to eat.
Chocolate Cinnamon Heart Cakes
1 box dark chocolate cake mix
1 cup milk
1 tsp vanilla extract
2 Tbs. cinnamon
Mix together all ingredients. Pour into 24 heart shaped cupcake liners to 1/2 full. Bake at 350 degrees for 15-18 minutes or cake springs back when touched (or passes the toothpick test). Remove from oven and cool completely.
Frost with chocolate buttercream and top with red sprinkles (optional).
*if you fill the liners too full of batter you will have overflowing tops. If that happens, you can just cut it off to make the cake flat and smooth. But don’t throw them away, eat the tops like muffin tops, slathered in frosting. Even for breakfast.
Chocolate Buttercream Frosting:
1 stick butter, room temp.
1/3 cup cocoa
3 3/4 cups powdered sugar
3-4 tbsp milk or cream
2 tsp vanilla extract
Beat butter in a large mixing bowl until light and fluffy. Add cocoa, sugar, 3 tablespoons of milk or cream, and vanilla extract. Beat frosting starting on low speed and add up to 1 more tablespoon of milk or cream if frosting is too thick.
from 101 Gourmet Cupcakes by Wendy Paul (just turned her cupcakes into heart cakes)