chocolate mini hearts with marshmallow filling
some bite sized whoopie hearts to share with friends or give as gifts to loved ones. these little cakes can be sandwiched with a variety of fillings-marshmallow cream or fluff, simple butter cream or just plain whipped cream.
makes 12
preparation time: 15 min
cooking time: 10-12 min
oven temperature :180'C/ 350'F/ gas 4
ingredients
baking spray
100g unsalted butter
100g caster sugar
2 small eggs
125g self rising flour
25g cocoa powder
1-2 tbsp milk
icing sugar for dusting
for marshmallow cream
125g white marshmallows
50ml milk
125g unsalted butter
equipment
heart shaped moulds
baking sheets
preparation
- use a pastry brush to oil the moulds or you can use a baking spray to oil.
- set the moulds on a baking sheet.
- preheat oven to 180'C/350'F
making the batter
- cream the butter and sugar until light and fluffy
- beat in the eggs one by one, adding a little of the measured flour to prevent the mixture from curdling if necessary
- sift the flour and cocoa powder into the mixture and beat until smooth
- add 1-2 tablespoons of milk to loosen batter
- using two teaspoons, spoon a little batter into each oiled mould
- cook for 10-12 min until the buns are well risen and firm to the touch
baking and filling the hearts
- unmould and cool the first batch onto a wire rack
- use up any remaining batter by cooking another batch
- melt the marshmallow and butter together , then allow to cool a little
- beat butter until light and fluffy
- slowly beat in the marshmallow until you get a smooth texture
- allow to cool completely or place in fridge to thicken
- divide hearts in half horizontally
- spread batter onto one half and then sandwich the two half's together
- dust with some icing sugar