Chocolate fudge cupcake with sour cherry chocolate mousse

Baked the chocolate cupcake recipe from Flour.  Cut cone off cupcake, stuff with mousse, recap, top with mousse

Chocolate Cherry Frosting
I halved this recipe...and used cherry preserves in lieu of the raspberry jam.  I've never done the double boiler thing--ghiradelli semisweet chocolate chips do pretty well in terms of melting without burning if you're careful and use a pretty decent pot.  It's a super easy recipe and I do believe I'd do it again.  As usual, I also did everything by hand...

• 1 pound semisweet chocolate, chopped
• 1 1/3 cups sour cream
• 6 tablespoons seedless raspberry jam, whisked to loosen
• 1/4 cup light corn syrup
• 2 tablespoons framboise eau-de-vie (clear raspberry brandy) or brandy
• 2 teaspoons vanilla extract
• 3 tablespoons unsalted butter, room temperature

Stir chocolate in top of double boiler over simmering water until melted and smooth. Pour chocolate into large bowl. Cool to room temperature. Add sour cream, jam, corn syrup, framboise and vanilla to chocolate. Using electric mixer, beat until mixture is fluffy, smooth and light in color, about 3 minutes. Beat in butter. (Frosting can be prepared 2 hours ahead. Let stand at room temperature. Whisk frosting before using.)

Read More http://www.epicurious.com/recipes/food/views/Chocolate-Raspberry-Frosting-100506#ixzz1AbSg2VQu