In a mixing bowl, combine all the dry ingredients and give it a good whisk.
Add the eggs, milk, oil and vanilla essence and mix until well combined.
Add the boiling water and continue mixing.
Fill your Kitchen Inspire heart moulds ¾ full.
Bake for 15 minutes or until a fork inserted comes out clean.
Meanwhile, cream the butter for 5-10 minutes then add the remaining ingredients for the frosting.
Once the mini heart cakes have cooled, cut the tops off and pipe each one with a little frosting before stacking them.
Top with melted dark chocolate if desired.