Black Tie Cupcakes

Make these delicious Black Tie Cupcakes for a wonderful treat!

1 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/4 tsp. ground cinnamon

1/3 cup butter, softened

1 cup sugar

2 eggs

2 oz. semisweet chocolate, melted and cooled

1-1/2 tsp. vanilla

3/4 cup milk

1/3 cup seedless red raspberry or blackberry preserves

Chocolate ganache

Decorative icing

small decorative candles

Line 20 2-1/2 inch muffin cups with foil bake cups. Set aside.

In a medium bowl, stir together flour, cocoa powder, baking powder, baking soda, salt and cinnamon. Set aside.

In a large bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, beat until combined. Add eggs, one at a time, beating 30 seconds after each addition. Beat in chocolate and vanilla. Alternately add flour mixture and milk to chocolate mixture, beating on low speed after each addition until well combined.

Spoon batter into prepared muffin cups, filling each 2/3 full.

Bake at 350 degrees for 15-18 minutes or until toothpick comes out clean. Cool in muffin cups on wire racks for 10 minutes.

Remove from pans and cool completely on wire racks.

Place cupcakes 2 inches apart on wire racks and set over wax paper. Spread a scant teaspoon of preserves over each cupcake.

Slowly drizzle a small amount of chocolate ganache over each cupcake, allow it to spread and cover the preserves and entire surface of cupcake. Let stand 20 minutes.

To decorate, fill a decorating bag filled with a small round tip with decorating icing. Pipe on a tuxedo (vest, bow ties and buttons) on nine cupcakes. Pipe on a dress (necklace, buttons, corsage) on remaining cupcakes use small decorative candles to detail the buttons or necklace.

Icing and Ganche recipes follow.

Makes 20 cupcakes

Decorating Icing:

1 cup powdered sugar


In a small mixing bowl, stir together powdered sugar and enough milk to make an icing that is easy to pipe. Tint with desired colors of paste or liquid food coloring.

Chocolate Ganache:

1/2 cup whipping cream

7 oz. semisweet or milk chocolate

In a small saucepan, bring whipping cream just to boiling over medium-high heat.

Remove from heat. Chop chocolate and add to hot cream-Do not stir. Let stand for 5 minutes. Stir until smooth.

Let stand at room temperature until completely cool but still drizzling consistency. Makes 1 cup


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