Reese's Valentine Cakes

Hi. I think you will really enjoy this recipe today. I know that Valentines Day involves a lot of chocolate and I can't resist anything with chocolate.

1 2/3 cups flour
1/2 cup Hershey's unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
2 eggs
2/3 cup sugar
2/3 cup brown sugar
1/2 tsp vanilla
1 tsp Kahlua
1 cup of buttermilk
2 cups raspberries

For Chocolate Truffle Icing
1 cup whipping cream
2 T corn syrup
1 1/3 cups semisweet chocolate chips
3/4 tsp vanilla

Directions

• Preheat oven to 350 degrees. Lightly coat 24 - 2 1/2 inch - muffin tins with cooking spray.
• Cream together butter and sugars. Add in eggs one at a time and mix well. Mix in the vanilla and Kahlua.
• In a separate bowl, mix together flour, soda, powder, salt, and cocoa.
• Slowly alternate add in, while alternating, the buttermilk and the dry ingredients. Mix well.
• Fill each cup 1/4 of the way full. Place 1-2 raspberries in each. Then fill the cups with batter up to 1/2 way full. 
• Bake for 18-20 minutes until toothpick comes out clean. 
• Cool on rack in pan for 5 minutes, then remove pan and cool completely.

Tip - can use mini muffin tin. These bake up at 14 minutes instead.

Chocolate Truffle Icing Directions

• Start the icing after your cakes are completely cooled.
• In a medium pan, bring the cream and corn syrup to a simmer over medium low heat. 
• Remove from heat and add chocolate chips and vanilla. 
• Put icing in a container you can drizzle with.

Frosting cakes

• Put all of your cakes on cooling racks over parchment paper.
• Drizzle icing over cakes. If you have any raspberries left over, can put one on top of each cake. 
• Serve when icing is cool. Serve with whipped topping or ice cream.

Enjoy!