Red Velvet Cupcake Recipe

Ingredient:

-1\2-4 ounce bar good quality semi-sweet chocolate, 1\4 cup chips

-1\2 stick softened butter, 1\4 cup

-1\3 cup packed dark brown sugar

-2 large eggs

-1\4 cup sourcream

-3\4 cup self-rising flour

-1 teaspoon dried cranberries, tossed in a little self-rising flour to coat

-2 teaspoons red food coloring

Frosting:

-2 vanilla beans

-2 sticks(1cup)softened butter

-8 ounces cream cheese,in brick form,not whipped

-4 cups sieved confectioners' sugar

Directions:

1. Preheat the oven to 400f. Line the cups of a muffin pan with 12 paper liners. Melt the chocolate in a bowl over a pan of just simmering water,stirring occasionally. Put the remaining ingredients into the bowl of an electric mixer and mix together until just combined,then add the melted chocolate.

2. Spoon the batter into the prepared muffin pan. bake for 20 minutes until well risen and firm to the touch. Let cool in the pan for a few minutes then transfer to a wire rack to cool.

3. To make the frosting,scrape the vanilla seeds from the beans into a bowl,then add the butter and crean cheese. Beat well,then gradually add the confectioners' sugar 1\4 at a time until the icing is smooth.

4. Once the cake are cool,pipe the frosting on top of the cake using a large star tip.