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Preheat the oven to 350 degrees and line (2) 12 count cupcake tins with cupcake liners.
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Combine the flour, baking soda, baking powder and cocoa powder and set aside.
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Combine the sugar, eggs, milk, vanilla extract and melted butter.
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Slowly fold in the dry ingredients.
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Fill each cupcake liner about 2/3 full with cupcake batter.
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Bake 16-18 minutes.
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Insert a toothpick into the cupcakes around 16-17 minutes, if it comes out clean the cupcakes are done. Remove from the oven and let cool.
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Line a baking sheet with parchment or wax paper.
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Gently knead the white fondant until pliable. Take a small handful at a time and gently roll out to 1/4" thick using the rolling pin. If the fondant gets sticky, use the powdered sugar on your rolling pin and surface.
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Once the fondant is rolled to about 1/4" use the round cookie cutter to cut the fondant into small circles.
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Set the fondant circles on the baking sheet for 30-60 minutes to set.
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After the fondant hardens a bit use the red edible food marker to make small dashes all the way around the fondant circle.
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Spread a small amount of white frosting on the back of the fondant circle and place on top of the cupcake.
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Use a toothpick to put a small amount of frosting on the back of a candy heart and affix to the top of the cupcakes.
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Repeat with all cupcakes.