Makes 24 servings
- 4 ozs unsweetened baking chocolate
- ⅔ cup butter (room temperature)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 eggs
- 166000⁄100000 cups all-purpose flour
- 1 ¼ tsps baking soda
- ¾ tsp salt
- ⅔ cup sour cream
- ½ cup miniature semisweet chocolate chips
- ½ cup milk chocolate chips or chunks
- ⅔ cup milk
- 1 ½ cups raspberry jam
- Vanilla Buttercream Frosting (see below)
- Food coloring
- White gumpaste floral leaves
Preheat oven to 350°F. Place 24 cupcake liners in cupcake tins. In a microwave-safe bowl melt unsweetened chocolate in the microwave on high power about 2 minutes, stirring after 1 minute; allow to cool. In a large mixing bowl beat butter and sugar on medium speed of electric mixer until light and fluffy. Beat in vanilla. Beat in eggs one at a time, beating well after each. Add the cooled, melted chocolate.
Stir together flour, baking soda and salt. With mixer on low speed, add half of the flour mixture to the chocolate mixture, then the sour cream. Beat in remaining flour mixture and milk; mix thoroughly. Stir in semisweet chocolate chips and milk chocolate chips or chunks. Spoon batter into cupcake liners, filling two-thirds full. Bake in preheated oven 18 to 20 minutes or until a toothpick inserted in center comes out clean. Remove hot cupcakes from pan and let cool on a wire rack.
Spread 1 tablespoon raspberry jam over the top of each cupcake. Prepare the Vanilla Buttercream Frosting (see below) and tint half of it pink. To create a mottled effect, fill one side of a decorator bag with plain frosting and the other with pink frosting. Pipe over jam on cupcakes. Garnish with gumpaste floral leaves.
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