Chocolate Raspberry Cupcakes

Ingredients

• 3/4 cup heavy cream
• 2 1/2 ounces white chocolate, finely chopped, plus extra for garnish
• 1 cup all-purpose flour
• 1/2 cup cocoa
• 3/4 cup granulated sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup sour cream
• 1 large egg
• 1/2 cup vegetable oil
• 7 tablespoons seedless raspberry preserves, divided
• 1 teaspoon pure vanilla extract
• 1 pint raspberries

Directions

1. Set a rack in the center of the oven and heat it to 350 degrees F. Tuck cupcake liners into a standard muffin tin. Put 2 1/2 ounces chocolate in a medium bowl. Warm the cream until it reaches a simmer, then pour it over the chocolate. Let it stand for 5 minutes, then stir until the mixture is smooth. Refrigerate until cold, at least 1 hour.
2. In a large bowl, mix together the flour, cocoa, baking soda, salt, and sugar. Add the sour cream, egg, oil, 1 tablespoon raspberry preserves, and vanilla. Whisk until you have a smooth batter.
3. Portion the batter into the lined cups and bake until the cupcakes are set, about 18 minutes. Cool them in the pan for 5 minutes, then move them to a wire rack and let them cool all the way, about 1 hour.
4. With a small paring knife, remove a 1-inch wide, 1/2-inch deep cone from the top of each cupcake. Add 1 teaspoon raspberry preserves and 1 raspberry to each center. Set the cut-out cake piece back on top.
5. With a mixer, beat the cold white chocolate mixture on medium-high speed until it holds medium peaks. Turn the speed down to low and blend in the remaining 2 tablespoons raspberry preserves.
6. Spoon the frosting onto the cupcakes, then finish them with the remaining raspberries and shavings of white chocolate.