Cupcakes:

• ¹⁄₄ cup cake flour
• 1 tablespoon Organic Unsweetened Cocoa
• 2 tablespoons sugar
• ¹⁄₄ teaspoon baking soda
• ¹⁄₈ teaspoon salt
• 2 tablespoons milk
• 2 tablespoons canola oil
• ¹⁄₄ teaspoon pure vanilla extract
• 2 Organic Dark Chocolate Hearts, chopped
• 2 Organic Dark Chocolate Raspberry Truffle Hearts, garnish
• Sugar pearls, optional garnish

Champagne Buttercream:

• 2 tablespoons unsalted butter, room temperature
• ¹⁄₂ cup powdered sugar, plus additional if needed
• 1 tablespoon champagne
• ¹⁄₄ teaspoon vanilla extract
• Pinch of salt

• Preheat oven to 350 degrees and place two cupcake liners in a muffin tin.
• Sift the cake flour and cocoa into a medium bowl, add the sugar, baking soda and salt and using a spatula stir to combine.
• Add the milk, canola oil, vanilla extract and chopped dark chocolate to the bowl and stir until just combined.
• Divide the batter equally between the two cupcake liners and bake for 18-20 mins, or until a toothpick inserted into the center comes out clean. Place the cupcakes on a wire rack to cool completely.
• Meanwhile, place all the buttercream ingredients into a small bowl and combine using a whisk for approximately 2 minutes. Add additional powdered sugar 1 tablespoon at a time until the buttercream will hold shape when piped.
• Place the buttercream in a pastry bag with a star tip or in a gallon sized plastic bag and cut off one corner. Once the cupcakes are completely cool, pipe the frosting on top, place a raspberry truffle heart on each and sprinkle with sugar pearls.