Ingredients:

  • 190g all-purpose flour
  • 300g granulated sugar
  • 60g Dutch-processed high-fat cocoa powder
  • 1.5 tsp baking soda
  • 0.75 tsp baking powder
  • 1 tsp sea salt
  • 1 large egg, room temperature
  • 120ml whole milk
  • 60ml neutral oil
  • 2 tsp vanilla bean paste
  • 120ml boiling water
  • 225g unsalted butter, softened
  • 450g powdered sugar, sifted
  • 2 tbsp heavy cream
  • 2 drops green gel food coloring
  • 12 mini pretzel twists
  • 200g dark chocolate candy melts
  • 100g white chocolate candy melts
  • 12 toothpicks
  • 24 heart-shaped sprinkles

Instructions:

  1. Preheat oven to 350°F (180°C) and line your tin.
  2. Whisk the flour, sugar, cocoa, soda, powder, and salt. Check for a uniform dusty brown color.
  3. Mix the egg, milk, oil, and vanilla until smooth.
  4. Slowly pour the boiling water into the batter while whisking gently. The batter will be thin and bubbling slightly.
  5. Divide the batter and bake for 20 minutes until a toothpick comes out clean.
  6. Microwave the dark chocolate in 30 second bursts.
  7. Dip mini pretzels into dark chocolate, then cut one side to create a C shape. The chocolate should be glossy and smooth.
  8. Dip toothpicks into white chocolate, then attach heart sprinkles to the ends for fletching and arrowheads.
  9. Beat the butter and powdered sugar until velvety, adding cream and green dye last.
  10. Pipe the green frosting and gently press the bow and arrow into the top. The frosting should hold the weight without sagging.