Valentine’s Day is full of sticky sweet, chocolaty recipes. Though these are certainly tasty, sometimes you need a break from filling sweets. So I’m offering up these sweet little heart-shaped cakes dusted with powdered sugar. They’re a great little treat you can share with your littlest sweethearts, without sharing a ton of calories. With rich chocolate flavor, and an easygoing moist crumb, these tiny cakes are a great Valentine’s treat.
The simple recipe is versatile, and can be made into a loaf or cake form, or even mini muffins. It’s also a great chance for you to get your little sweethearts into the kitchen to help out. My daughter and I made these together and she had a blast.
Looking to up the nutrition quotient? Sub in up to 3/4 cup whole-wheat flour, and skip the final dusting of sugar.
Tiny Heart-Shaped Chocolate Cakes (adapted from Smitten Kitchen)
makes 24 cake tiny cakes
12 tablespoons unsalted butter, room temperature
1 cup light brown sugar
1/2 cup sugar
1 egg, room temperature
1 cup yogurt, room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup Dutch-process cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Preheat the oven to 325 degrees. Liberally grease a 1 1/2” heart baking pan or mini muffin tin. Dust the heart with cocoa powder. Set aside while you prepare the batter.
Combine the flour, cocoa, baking powder, baking soda, and salt. With beater on medium speed, cream the butter until fluffy. Add in the sugar and cream for another two minutes until it is well-combined and light. Add the egg, and then the yogurt, and then the vanilla extract. Using a spoon, stir in the flour mixture just until combined.
Spoon 2 tablespoons of batter into the hearts, filling to 2/3 of the way full. Bake for 30 minutes, or until a toothpick inserted in the middle comes out clean.
Let the cakes cool for 10 minutes, and then remove from the pan. Set on a wire rack and allow to cool completely, an hour or more.
Dust with confectioners sugar and serve.