Valentine heart cupcakes | Women's Weekly Food

Ingredients

• Valentine cupcakes
• 60 gram (2 ounces) dark (semi-sweet) eating chocolate, chopped coarsely
• 1/2 cup (125ml) water
• 90 gram (3 ounces) butter, softened
• 1 cup (220g) firmly packed light brown sugar
• 2 eggs
• 2/3 cup (100g) self-raising flour
• 2 tablespoon cocoa powder
• 1/3 cup (40g) ground almonds
• 100 gram (3½ ounces) frozen raspberries
• 1 kilogram (2 pounds) ready-made chocolate icing
• 8 centimetre (3 inch) round cutter
• 1/3 cup (110g) raspberry jam, warmed, strained
• 1/2 cup (80g) icing (confectioners’) sugar
• 155 gram (5 ounces) ready-made red icing
• 155 gram (5 ounces) ready-made white icing
• pink food colouring
• 5 centimetre , 4.5cm and 3cm (2 inch, 1.5 inch and 1 inch) heart-shaped cutters