The way I see it, the dreaded Valentine’s Day is a great day to stuff your face with chocolate, candy, and brownies no matter what your marital status is.
I’m tackling the mecca of domestication Martha Stewart‘s brownie heart cupcakes today. The recipe appeared in last year’s Valentine’s Day issue of Martha Stewart Living which should have just been called: CUPCAKE OVERLOAD.
I mean, the woman’s staff included a food dye gradient for different shades of buttercream frosting…hello? Reminds me of dying shoes to match your 80s polyester poof bridesmaids dress.
But I took the, um, Betty Crocker route. I cheated. I didn’t make the cupcakes from scratch, but what the heck. I have a Valentine myself so he’s not gonna care.
For my brownie heart cupcakes, which saves time and (the all important) money, buy these things:
– one box of Betty Crocker Milk Chocolate brownie mix
– one box of Betty Crocker Fudge Marble cake mix.
Which, just in case you don’t want to read the back of the box, you’ll need the following:
– six eggs
– vegetable oil
– water (simple enough!)
But the buttercream, ah yes, I made from scratch:
– 3 sticks of unsalted butter, softened
– 1 lb. confectioners sugar
– 1tbsp. vanilla extract
Whip this concoction together adding 1/2 c. of sugar at a time in butter, add extract and douse those cupcakes.
For the brownie hearts I put aluminum foil on a cookie sheet and poured in the brownie mix. After they were done, since I don’t own a heart cookie cutter, I used a paring knife to cut some heart shapes.
Now, for the next part:
The presentation: Eat your heart out, Martha.
Enjoy!!
