If you put a platter of these on the Valentine’s Day table with a bunch of hearts that you cut out from yesterday’s newspaper sprinkled everywhere like confetti, you are looking at huge rewards for very little cash.
1 dark chocolate bar that you would love to eat
1 can Hershey’s cocoa
a little leftover milk
a little leftover coffee or yogurt
vanilla (if you have it)
half pint heavy cream
Mix together and then sift onto a piece of wax paper: 1 cup sugar, 1/3 cup of cocoa, 1 1/4 cups flour, 1 teaspoon of baking soda and a pinch of salt.
In another bowl, combine 5 tablespoons of vegetable oil with 1 cup of any combo: yogurt, coffee, milk. If you have the vanilla, add 1/2 teaspoon. Combine the wet ingredients with the dry and pour into greased cupcake tins, about 2/3 full. Bake at 350 degrees until a toothpick comes out clean.
Reserve 3 tablespoons of the heavy cream and beat the rest, just until soft peaks form. Pipe into the bottom of the cupcakes if you have a pastry bag, or just take an apple corer or small knife and cut a tube shaped hole out from the bottom and then put the whipped cream into a ziploc bag, cut off a 1/2 inch corner, and squeeze the cream in to fill the hole. You can cut coin sized disks from the tubes of cake you took out and use those to plug up the bottom.
Chop up the chocolate bar and heat the reserved cream to a simmer. Pour the cream over the chocolate to melt. Stir until smooth. Pour this over the tops of the cupcakes.