Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
Line the muffin tin with 10 paper cases
For the cakes:
Beat the cake ingredients together thoroughly(Butter, caster sugar, eggs, cocoa, flour, baking powder, salt, vanilla extract)
Divide the mixture between the paper cases
Cook for 15-20 minutes until the cake surface springs back when you touch it lightly with your fingertip
Leave in the tin for 5 minutes, then remove and leave to cool on a wire rack.
For the buttercream:
Sieve the jam (if using)
Beat the softened butter and jam (if using) with an electric hand mixer. Add the icing sugar gradually, beating well as you go
Add 2 drops of colouring if you want and mix in well. Add more colouring to get the colour you want
To decorate the cakes:
Cut the tops off the cakes using a sharp knife. You will have a cone-shaped hole in the cake
Trim the lid to flatten it a bit and cut a heart shape out from the underside
Pipe a swirl of buttercream into the cake. Position the heart shape onto the cake
Video
Notes
Jam: Any red jam will do. If you want an even colour you will need to sieve it to remove the fruit or you can use a seedless jam. Using jam means that you need less food colouring, but you could do without.