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1
Make fondant hearts: Using a small rolling pin, roll out half the fondant to about 1/8 inch on a work surface lightly dusted with cornstarch.
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2
Blot one of the monogram stamps in cornstarch, and quickly but gently press stamp into the fondant.
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3
Repeat, blotting stamp each time in cornstarch and leaving about 3 inches between each imprint, until entire surface has been stamped.
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4
Cut out hearts by centering and pressing a 2-inch heart-shaped cookie cutter over each imprint.
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5
Remove all excess fondant from around the cutout shapes; roll out again, and stamp and cut out more hearts.
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6
Repeat with remaining fondant, using the other monogram stamp if making cupcakes for a couple, to make an equal number of hearts with the two stamps.
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7
Using an offset spatula, carefully transfer fondant hearts to parchment-lined baking sheets; let stand at room temperature until completely dry and firm, about 1 day.
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8
Hearts can be stored in an airtight container, between layers of parchment or waxed paper, until ready to use (they will keep for several months).
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9
Tint buttercream desired shade with gel-paste food color.
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10
Transfer to a pastry bag fitted with a large French star tip (Ateco #867).
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11
Pipe frosting onto each cupcake, swirling the tip and releasing pressure as you pull up to form a peak.
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12
Cupcakes can be refrigerated, uncovered, up to 1 day.
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13
To finish, bring cupcakes to room temperature and insert fondant hearts upright into frosting.
