Recipe

Box of Chocolates

by Karen Tack

This heart-shaped box filled with luscious confections is a selection of mini chocolate cupcakes decorated to look like fancy chocolates. Some of the designs are as easy as using candy hearts and red candy corn. The chocolate truffles are marshmallows dipped in chocolate then drizzled with chocolate. A little deception can be very sweet.

16 mini chocolate cupcakes [recipe follows] baked in brown paper liners (see Sources, page 229)
1 cup plus 2 tablespoons chocolate frosting
2 tablespoons vanilla frosting
1/2 cup chocolate jimmies
3 tablespoons pink, white, and red jimmies
3 tablespoons pink, white, and red nonpareils (available at baking supply stores or see Sources)
1 cup dark chocolate frosting
4 marshmallows
Assorted Valentine candies (Sweethearts Conversation Hearts, Valentine candy corn, marshmallow hearts, Holiday M&M?s, heart candies, foil-covered chocolate hearts, red Dots)
Chocolate box (available at candy counters and party supply stores or see Sources)

1. Spoon the 2 tablespoons chocolate and vanilla frosting into separate small ziplock bags, press out the excess air, and seal.

2. Place the jimmies and nonpareils in three separate small shallow bowls. Spread the remaining 1 cup chocolate frosting (not the dark chocolate) on top of 10 of the cupcakes and smooth. Roll the edges of the cupcakes in the desired sprinkles (see page 12).

3. Spoon the dark chocolate frosting into a 1-cup glass measure. Microwave, stirring frequently, until the frosting is the texture of lightly whipped cream, 10 to 15 seconds. Hold 1 of the remaining 6 cupcakes by its paper bottom and dip the entire top, up to the edge of the paper liner, into the melted frosting. Lift the cupcake straight up and allow the excess frosting to drip off (see page 19). Invert the cupcake and place it on a baking sheet. Roll the edge in the sprinkles, if desired (see page 12). Repeat with the remaining 5 cupcakes.

4. Line a cookie sheet with wax paper. Cut 2 of the marshmallows in half crosswise and 2 in half lengthwise. Using a fork, dip the marshmallow pieces, one at a time, into the remaining dark chocolate frosting to cover (reheat the frosting, if necessary, to maintain the dipping consistency). Allow the excess frosting to drip off. Transfer the coated marshmallows to the cookie sheet and place in the refrigerator for about 10 minutes, until the chocolate has set.

5. Slip an offset spatula or a butter knife under the chilled marshmallows to loosen from the wax paper. Using a toothpick, transfer the marshmallows to the tops of 8 of the chocolate-frosted cupcakes. Snip a 1/16-inch corner from the bags with the chocolate and vanilla frosting. Pipe swirls or zigzags on top of the marshmallows with the desired frosting.

6. Decorate the remaining cupcakes with the candies. Transfer the cupcakes to the chocolate box. Fill any open spaces in the box with extra candies.

CHOCOLATE CUPCAKES

Makes 16 standard cupcakes or 12 standard and 12 mini cupcakes

1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, softened
3/4 cup lightly packed brown sugar
2 large eggs
2 ounces unsweetened chocolate, melted
1 cup buttermilk
1 teaspoon vanilla extract

1. Preheat the oven to 350°F. Line the muffin cups with paper liners.

2. Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. In another medium bowl, with an electric mixer on high, beat the butter and sugar until light and fluffy, about 3 minutes.

3. Add the eggs, one at a time, beating well after each addition. Beat in the melted chocolate. Reduce the speed to low and add the flour mixture alternately with the buttermilk in batches, beginning and ending with the flour mixture and beating just until blended. Stir in the vanilla.

4. Spoon half of the batter into a ziplock bag. Snip a 1/4-inch corner from the bag and fill the paper liners two-thirds full. Repeat with the remaining batter. Bake until golden and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Remove the cupcakes from the baking pan, place on a wire rack, and allow to cool completely.