Sunday, February 14, 2010

Red Velvet Chocolate Drenched Heartcakes

I love making little holiday-themed treats, and Picky Palate has really been my go-to site for this. She's so creative yet her recipes are very easy and fast. I would never think of some of her concoctions, but I love them!

These little red velvet hearts completely fit in with what I was looking for - something easy, yummy, and a little different.

I had a little bit of drama with this recipe, however. I was in Target and stopped to pick up the cake mix and condensed milk. I was going to buy a little heart shaped mold (I had the package IN MY HAND!), but when I saw it, I remembered that I already had one. Score - I saved myself $10.

Then I was all set to make them but the hearts looked much smaller than in the store. Hmm. Sure enough, I realized that what I had was a silicone ice cube tray in heart shapes, and not an oven-save pan.

By now it was two days before Valentine's Day, and by then Target was, of course, sold out of the pans. A couple of different Targets later (made by my wonderful husband and son), however, I was the proud owner of silicone heart-shaped cupcake liners.

Ryan of course helped me make this little treat, and we brought most of them to my parents' house for a pre-Valentine's-Day dinner. I really liked the chocolate ganache, and I used some leftover funfetti sprinkles from our Valentine's Day cupcakes before the chocolate set.

The only thing I did differently was not adding in the extras to the batter that Jenny did - but that was purely because I didn't read the whole recipe. I saw "cake mix" and "eggs" and "oil" and I assumed she was listing the ingredients from the box. It wasn't until later that I realized that she enhanced the cake even more. I'd love to try her version next time - but for now, these straight-out-of-the-box hearts were pretty good!

  • 1 box red velvet cake mix, plus the ingredients listed on the box
  • 1 small can sweetened condensed milk
  • 1 cup chocolate chips

1. Preheat oven to 350 degrees F. In a stand of an electric mixer prepare the cake mix as directed. With a cookie scoop or spoon, place cake batter into well greased little heart molds or paper lined cupcake tins, just over 1/2 full. Bake for 20-25 minutes or until toothpick comes out clean from center. Remove and let cool. With the help of a plastic knife, carefully remove hearts from molds. If you are using regular cupcakes, remove wrappers. Place little cakes onto a cooling rack placed over a rimmed baking sheet.

2. To prepare chocolate sauce, pour sweetened condensed milk into a small saucepan over medium heat. When hot, pour in chocolate chips and stir until smooth. Pour chocolate sauce over cupcakes and use a little plastic knife to frost the sides of hearts. Let chocolate set slightly or eat immediately if you like it gooey!

about 24 heartcakes


  1. Adorable!
    How do you like the silicone bakeware? I only have one piece, and yet to try it... I've heard such mixed reviews that I'm hesitant to go nuts...

  2. I was wondering how you like the silicone pans as well. I've always wanted to try them as well...

  3. Ммм...неустоими!Хубав ден!

  4. Those are not only adorable but they are totally mouthwatering too! :)


Related Posts with Thumbnails