Little Lemon Cakes with Cream Cheese Frosting, Chocolate Hearts and Strawberries

1. Melt chocolate using a double boiler. Drizzle the chocolate in the shape of a heart onto a piece of parchment paper. Put in the refrigerator to harden.
2. Make the cake batter according to directions (use either your favorite recipe or a store-bought mix) and pour the batter into a cupcake pan lined with paper cups or use your favorite molds. (I used a pan that made 6 heart-shaped cakes.) After your cakes are baked, set them aside to cool completely.
3. To make the cream cheese frosting, cream together cream cheese, honey and vanilla extract. Put in the refrigerator to cool.
4. Wash the strawberries, pat dry and cut them in half lengthwise, from top to bottom. Then cut a triangle at the top of each half to form the berry into a heart.
5. To assemble, frost the cupcakes with cream cheese frosting in a thin flat layer. Add a dollop of frosting to the top of each cake. I did not want them exactly in the center, so I put the dollop a bit to the left and above the center.
6. Carefully place the bottom tip of the (cold/hardened) chocolate heart into the dollop of frosting so the heart stands up. Do this carefully so you do not break the fragile chocolate hearts.
7. Place one of the strawberry halves near the base of the chocolate heart. If desired, you can add/pipe additional frosting around the perimiter of the cakes.
8. Be sure to serve on a pretty plate!