Page 248 - Cupcakes

bowl. When the cream just begins to come to a boil, remove it from the heat and

pour it over the chocolate. Stir the cream and chocolate with a wooden spoon
until the chocolate melts and the mixture is smooth and thickened. Stir in the
Chambord, if desired, and set the ganache aside.

2. Prepare the crusts: Place a rack in the center of the oven and preheat the oven
to 350°F. Brush the tart pans with the shortening or soft butter and dust with
flour. Shake out the excess flour. Set the pans aside.

3. Place the brownie mix, melted butter, water, egg, and vanilla in a large mixing
bowl. Blend with a wooden spoon until the ingredients are well blended and the
mixture is smooth, 100 strokes. Spoon a heaping tablespoon batter into each

heart cup, filling it nearly full. You should fill 20 cups. Place the pans in the
oven.

4. Bake the crusts until they are firm around the edges but still soft in the center,
12 to 15 minutes. Remove the pans from the oven and place them on wire racks.
Immediately press down on each brownie heart with the back of a small spoon or
a small knife so that the brownie forms a compact crust in the pan. Let them cool

in the pan on the rack for 15 minutes, then place the pans in the refrigerator for
30 minutes to chill completely and make unmolding easier. Run a knife around
the edges of each heart, lift it up, and place it on a serving platter.

10 More Cupcakes for Anniversaries and Birthdays

1. Key Lime Cream Cakes (page 282)

2. Holiday Gift Cupcakes (page 216)

3. White on White Cupcakes (page 166)

4. Butterfly Cupcakes with Pastel Frostings (page 97) 5. German Chocolate
Cupcakes with Chocolate Shavings (page 27) 6. Coconut Snowballs (page
66)