Mini Heart Cakes (Valentine's Day)

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Serves: 12
Calories: 369
Ingredients:
Filling:
o cupcake – 14 pcs
o frosting – 6 tbsp
Coating:
o white chocolate chips – 174 g (1 cup) + 87 g (½ cup)
o pink chocolate chips – 174 g (1 cup)
o ez thin – 1 ½ tbsp + 1 ½ tbsp*
o food color*
Decor:
o sprinkles – 1 tbsp
o white chocolate chip drizzle
o pink chocolate chip drizzle
optional*
Instructions:
1. Break cupcakes (14 pcs), add frosting (6 tbsp), combine well, and set aside.
2. Melt white chocolate chips (435 g) and ez thin (3 tbsp) for about 20-30 secs, divide in half mix in food color if needed.
3. Pour melted chocolate into heart shaped mold (1 tbsp/ pc) and use spoon or brush to cover whole area.
4. Flip mold over to get rid of excess chocolate, then flip back and let it set.
5. Once set, double coat with melted chocolate again (especially edges), repeating steps above.
6. Once harden, divide, and press cake filling (2 tbsp/ pc) evenly into the molds.
7. Cover top with melted chocolate (½ tbsp/ pc).
8. Once harden, starting with edges first, take them out of mold slowly.
9. Decorate with drizzle (left over melted chocolate) and sprinkles how every way you like and enjoy!

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