STRAWBERRY FILLED HEART EDIBLE CUPCAKES / HEART CUPCAKES/ EDIBLE CUPCAKES

INGREDIENTS

For edible cupcakes:
1 cup chopped dark chocolate
heart shaped or any desired shape silicon muffin moulds or use and throw aluminum muffin liners

For Filling:
1 cup heavy cream (whipped cream) (whipped cream I used was sweetened)
10-12 fresh washed strawberries
4-5 tbsp sugar (it may vary depending on the sweetness level of strawberries)
2 tbsp sugar sprinklers for decoration

METHOD
Take dark chocolate in clean and dry heat resistant bowl. Keep aside.

Pour water in a pan, let it boil, reduce the flame to low, place the chocolate bowl over it and let chocolate melt completely, stirring continuously.

Once it is completely melted, spoon 2-3 tbsp of melted chocolate to the muffin mould or muffin liners. Coat evenly and as smooth as possible with the back of a spoon. Keep mould in fridge or freezer for 10 minutes or till chocolate is set and firm. Put second coating all over, this time you will see the edges are getting coated much better and thicker. If coating will be thin, it will break while unmoulding.

Keep it again in fridge for 10 minutes. Now, time to unmould the chocolate.

If you are using aluminum muffin liners, give a cut on its rim, before coating chocolate and start peeling from the cut once chocolate is set and firm.

For silicon muffin moulds, insert a pointed knife or toothpick gently to the one end of mould as shown in pic below. Hold the mould from that end and start peeling very slowly and as gently as possible from all the edges and then slowly move towards the base. Your mould is ready.

Keep it inside the fridge by the time you prepare the filling.

For Filling:
Take 10-12 washed strawberries and chop it roughly. In heavy bottomed pan, add chopped strawberries and sugar. Cook on medium flame. After 2-3 minutes strawberries and sugar will release water, cook till it becomes thick. Keep stirring and keep scraping the edges.

Once the compote is thick turn off the flame. It becomes more thick after becoming cold. Keep it aside to come down to room temperature.

Take heavy cream and whip it till soft peaks are formed. To check if its perfectly whipped, turn the bowl full of cream upside down and hold for 2-3 minutes, cream should not drop, if it's intact it's done, don't whip any further.

Heavy cream I used was sweetened, if using unsweetened whipping cream add 1/2 cup icing or powdered sugar. (Adjust sugar level according to your tastes level).

Add room temperature strawberry compote and fold in with light hands.

Take out the cupcakes and fill it with the help of piping bag using desired shape nozzle.

Add sprinklers and serve.

Notes:
1. In winters you can keep it without fridge for 4-5 hours and store in fridge during summers.

2. Make sure the coating is thick or it will break while unmoulding.

3. If you are using aluminum muffin liners, give a cut on its rim with knife, before coating chocolate. Start peeling from the cut once chocolate is set and firm.

4. Make sure moulds are clean and dry. Even a single drop of water will spoil the chocolate.

Pictorial:

1. Keep your moulds ready. Make sure it is dry and clean.

2. Melt chocolate in double boiler or in microwave.

3. It's done.

4. Coat chocolate with the back of spoon all over the mould. First coating will be thin, keep in freezer for 5 minutes, again coat chocolate with the back of spoon, this time you will see the coating will be much more thicker. Keep in fridge or freezer till it sets.