September 17, 2011


We got a new cupcake cookbook.... So obviously we needed to make cupcakes.

4.5 oz semi sweet chocolate
1/2 c. milk
1/4 c. unsweetened cocoa powder
1 stick butter
1/2 c. sugar
2 eggs
1 c. flour
1 tsp. baking powder
1 package fresh raspberries
whipped cream (optional)

14 oz semi sweet chocolate
1/2 c. heavy whipping cream
1 Tbsp hazelnut liquer (optional)

Melt chocolate, milk and cocoa powder together in a small pan until smotth. Beat butter and sugar together until fluffy. Add eggs one at a time, beating until combined. Sift flour and baking powder together. Flod flour and chocolate mixtures into butter mixture to combine. Bake for 20-25 minutes at 325.

To make glaze:
Melt chocolate, cream and liqueur together, stir until chocolate has melted. Top cupcakes and decorate with raspberries.

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