80g DLA Santo Tomas 70% Dark Chocolate Couverture
80g Unsalted butter
80g Granulated sugar
2 eggs
80g Cake flour
20g Cocoa powder
6g Baking powder
1/2 tsp Vinegar
2 tsp Red Food coloring
1 tbsp Milk
50g DLA Alicia 35% White Chocolate
200g Cream cheese
50g Powdered sugar

1. Cream together the softened butter and granulated sugar in a bowl.
2. Add the eggs little by little and mix well.
3. Add in the (melted) dark chocolate and vinegar.
4. Add food coloring to the milk and add it in the mixture.
5. Finally, sift and add dry ingredients.
6. Pour the batter into a muffin tin and bake in an oven preheated to 180 degrees Celsius for about 20 minutes.
7. While baking prepare the frosting. Put The cream cheese and icing sugar in a bowl and mix well.
8. When the cupcakes are completely cool, pipe the frosting on top.
9. Decorate with sprinkles or frozen raspberries.