Chocolate Valentine Cupcakes

Directions

1. 1
   Preheat the oven to 325°F. Line 6-cup Texas or 12-cup standard muffin pan with paper liners.
2. 2
   Combine chocolate and 1/2 cup water in small saucepan; stir on low heat until smooth.
3. 3
   Beat butter, brown sugar and eggs in large bowl with electric mixer until just combined.
4. 4
   Stir in combined sifted flour and cocoa, then ground almonds and warm chocolate mixture. Fold in raspberries. Spoon batter into prepared muffin pan, smoothing surface.
5. 5
   Bake large cupcakes about 55 mins, small cupcakes about 45 mins. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
6. 6
   Remove paper liners from cupcakes. On a surface dusted with sifted cocoa, knead chocolate fondant until smooth. Roll out to a thickness of 1/8 inch. Cut out rounds large enough to cover tops of cupcakes.
7. 7
   Brush cakes with jam; cover cupcakes with chocolate fondant.
8. 8
   Roll each colored fondant to a thickness of 1/8 inch. Using heart-shaped cutters of varying sizes to suit size of cupcakes, cut out hearts from fondant.
9. 9
   Decorate cupcakes with fondant hearts, brushing each with a little water to secure to each other.