Chocolate Heart Petit Fours
Make your own candies using shaped candy molds!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 6 Tb 3/4 stick butter, softened
- 2/3 cup firmly-packed brown sugar
- 1 egg
- 1/2 tsp. pure vanilla extract
- 2/3 cup buttermilk
- 1/2 cup peanut butter chocolate fudge ice cream topping or cherry pie filling
- 2 containers 14 oz. each chocolate or vanilla Icing glaze (optional)
- Jumbo hearts sprinkles optional
Instructions
- Preheat oven to 350°F. Prepare 24 cavity bite-sized heart dessert shell pans with a cake release spray coating.
- In large bowl, combine flour, cocoa, baking powder, baking soda and salt.
- In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and vanilla extract; beat until well combined. Alternately add flour mixture and buttermilk in three additions, beating until just combined. Spoon one tablespoon batter into each pan cavity.
- Bake 9-11 minutes or until tops of cakes spring back when touched. Cool in pan 10 minutes. Cool completely on cooling grid.
- To decorate, place cakes on cooling grid with cookie pan below. Pipe 1/2 teaspoon peanut butter, chocolate fudge or cherry pie filling into shell; fill only to top of cavity. If desired, warm glaze according to package instructions; carefully pour and tap pan to smooth.