ingredients
1/2 cup butter, softened
1 cup granulated sugar
3 tablespoons vegetable oil
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1 1/2 teaspoons vanilla
1/4 cup chocolate liqueur
1 recipe White Frosting, recipe below
White Frosting
1/2 cup butter
1/4 cup chocolate liqueur
2 tablespoons whipping cream
1 1/2 teaspoons vanilla
1 16 ounce box powdered sugar
directions
Heat oven to 325 degrees F. Line eighteen 2-1/2-inch muffin cups with paper bake cups.
In large mixing bowl beat 1/2 cup butter, granulated sugar, and oil with electric mixer on medium speed to combine. Add eggs one at a time, mixing well after each addition.
In separate bowl whisk together flour, baking soda, and salt; set aside.
Add half the dry ingredients to the butter mixture and blend well. Add 1/4 cup sour cream; blend. Add the remaining dry ingredients; blend. Add remaining sour cream and 1-1/2 teaspoons vanilla; blend.
Fill lined cups three-quarters full. Bake 20 minutes or until a toothpick inserted in centers comes out clean.
Cool cupcakes on wire rack in pans 5 minutes. Remove from pans and cool completely on wire racks.
Pour 1/4 cup chocolate liqueur in shallow bowl. Dip tops of cupcakes in the liqueur. Frost cupcakes with White Frosting using a pastry bag fitted with star tip, or use a spoon to dollop frosting. Top each cupcake with a raspberry or blackberry. Makes 18 cupcakes.
White Frosting
In large mixing bowl beat butter, liqueur, whipping cream, and vanilla with electric mixer on medium-high speed. Beat in powdered sugar until combined.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 342, Fat, total (g) 15, chol. (mg) 56, sat. fat (g) 8, carb. (g) 48, fiber (g) 1, pro. (g) 2, vit. A (IU) 388.72, vit. C (mg) 1.77, sodium (mg) 153, calcium (mg) 20.19, iron (mg) 0.72, Percent Daily Values are based on a 2,000 calorie diet