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Wine Chocolate Cupcakes With Raspberry Cream

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dessert nut free vegetarian

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Ingredients

cupcake Batter:

1/3 cup unsweetened cocoa powder

3 oz milk chocolate chips

3 oz semi-sweet chocolate chips

1/2 cup boiling water

1 cup unsalted butter at room temperature

1 1/2 cups sugar

4 large eggs

1 1/4 cups flour

1 3/4 tsp baking powder

1 tsp salt

3/4 cup white Merlot

Raspberry cream cheese Filling:

8 oz cream cheese, softened

1 egg

1/3 cup sugar

1/4 cup plus 1 tbsp red raspberry preserves

Icing:

1/2 cup unsalted butter at room temperature

6 oz cream cheese

2 1/2-3 cups confectioners sugar

1/4 cup crystallized ginger, minced or crushed

Garnish:

24 fresh raspberries

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