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