Yield: 12 cupcakes

Ingredients

• 2 oz unsweetened chocolate, chopped
• 3/4 cup + 2 Tbsp (124g) all-purpose flour
• 1/4 cup + 2 Tbsp (38g) unsweetened cocoa powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 cup (220g) granulated sugar
• 1/4 cup (56g) unsalted butter, softened
• 1 large egg
• 1 large egg yolk
• 1 1/2 tsp vanilla extract
• 1/2 cup (124g) sour cream
• 1/2 cup boiling water
• Raspberry Buttercream Frosting
• 12 or 24 raspberries (12 if you only want to add to tops, 24 if you want one underneath frosting too)

Directions

• Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners. Melt chocolate in a microwave safe bowl on 50% power in 20 second intervals, stirring between intervals until melted and smooth, set aside to cool slightly. In a mixing bowl whisk together flour, cocoa powder, baking soda and salt for 20 seconds, set aside.
• In a large mixing bowl using an electric hand mixer mix together sugar and butter until combined (it won't come together entirely but mix until lumps of butter are creamed), mix in egg, egg yolk and vanilla extract. Mix in melted chocolate then mix in sour cream. Add half of the flour mixture and mix on low speed until combined then add remaining half and mix until combined. Add about 1/5 of the boiling water at a time, mixing until combined after each addition. Once water has all been mixed in mix batter on medium-low speed for 1 minute.
• Divide batter among prepared muffin cups, filling each about 2/3 full (it's about 1/4 cup of batter). Bake in preheated oven until set and toothpick inserted into center comes out clean, about 17 - 20 minutes. Remove from oven, transfer to a wire rack and cool 10 minutes, then transfer to an airtight container (one that doesn't touch tops. I like to do this to seal in moisture) and allow to cool completely before frosting. Once cool frost with Raspberry Buttercream Frosting and top with raspberries. Store in an airtight container in refrigerator.
• Recipe source: Cooking Classy

Notes

If you'd like to make the chocolate hearts for decoration, I simply melted about 2 ounces of dark chocolate in the microwave on 50% power in 20 second increments, stirring between intervals until melted and smooth. Let it cool slightly then transfer to a piping bag fitted with a small plain round tip. Over a baking sheet lined with waxed paper, pipe heart shapes with a small stick on the end (which will poke down into the frosting and hold it up). Let set in refrigerator until firm then gently peel from parchment while chocolate is still cold.

recipe by : cookingclassy

Baked Potatoes with Broccoli Cheese Sauce

Prep Time: 5 minutes

Cook Time: 7 minutes

Yield: 3 servings, can easily be doubled

Ingredients

• 3 medium Russet potatoes, scrubbed and rinsed
• 2 Tbsp butter, diced into 4 pieces
• 2 Tbsp all-purpose flour
• 1/4 tsp (scant) onion powder
• 1/8 tsp (scant) garlic powder
• 1 cup milk
• Salt and freshly ground black pepper
• 1 cup shredded sharp cheddar (4 oz)
• 1 cup chopped steamed broccoli florets (they should be chopped up into very small pieces and then measured)*

Directions

• Heat to 400 degrees. Pierce each potato several times with a fork. Place potatoes in oven (I never preheat it first with potatoes) and bake until potatoes are tender, about 45 minutes to 1 hour.
• For the broccoli cheese sauce:
• In a small or medium saucepan melt butter over medium heat. Add onion powder, garlic powder and flour and cook, whisking constantly, 1 minutes. While whisking pour in milk, season with salt and pepper to taste and allow mixture to cook, stirring constantly, until it boil and mixture has thickened. Reduce to warm heat and stir in cheddar cheese. Stir until cheese has melted then stir in steamed broccoli. Serve warm over potatoes.
• *You can cook the broccoli any way you prefer, you can cook in a little water in a saucepan covered with a lid, in the microwave with water or steam which is the way I prefer. Just drain it well if cooking in water.

recipe by : cookingclassy