-
1
Preheat the oven to 325u00b0F. Line a 12-cup muffin pan with paper liners.
-
2
Combine the chopped chocolate and 1/2 cup water in a small saucepan. Stir on low heat until smooth.
-
3
Beat the butter, sugar and eggs in a large bowl with an electric mixer until just combined. Stir in the combined sifted flour and cocoa powder. Stir in the ground almonds, then the warm chocolate mixture. Gently fold in the raspberries. Divide the mixture among the muffin cups; smooth the surface.
-
4
Bake 40-45 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack. Remove the paper liners from the cooled cupcakes.
-
5
On a surface dusted with sifted cocoa, knead the chocolate fondant until smooth. Roll out until 1/4-inch thick. Using a 3-inch cutter, cut rounds from the fondant Brush the cakes with jam, then cover the cakes with the chocolate rounds.
-
6
On a surface dusted with sifted powdered sugar, knead the red and white fondant, separately, until smooth. Use the food color to tint 4 oz of the white fondant pink and the remaining white fondant a paler pink.
-
7
Roll each colored fondant to a thickness of 1/4 inch. Using 2-inch, 1 3/4-inch and 1-inch heart-shaped cutters, cut out hearts from the fondants using the picture as a guide.
-
8
Decorate the cakes with hearts and brush each with a little water to secure to the other.
