This project initially started out as heart shaped red velvet cupcakes. But, the cocoa powder I had was way too dark for any red colour to get through, and it was the first time I baked using a silicon mould, and the mini cakes domed a little more than I was hoping they would. So I decided to try to top it with some Bavarian cream from this recipe.
The mini cakes came out a little odd, with the bottom layer of the cake a little smaller than the top layers of Bavarian cream. So I covered it with a piped layer of whipped chocolate ganache, using 100g of chocolate to 125g of whipping cream.