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Turn ordinary cupcakes into extraordinary! Combine blackberry preserves, rosemary and a hint of black pepper for an irresistible filling. Top with a glaze of rich dark chocolate.
1 package (2-layer size) dark chocolate cake mix
1 jar (10 ounces) blackberry preserves, 1 cup
2 teaspoons McCormick Gourmet™ Black Pepper, Coarse Ground
2 teaspoons McCormick Gourmet™ Rosemary, Crushed
6 ounces dark chocolate, coarsely chopped
1/2 cup heavy cream
Prepare and bake cake mix as directed on package for cupcakes. Cool on wire racks.
Make an indentation in the center of each cupcake using the handle of a wooden spoon or a straw, making sure not to break through bottom of cupcake.
Mix preserves, pepper and rosemary in small bowl. Spoon into resealable plastic bag. Cut a small piece off one of the bottom corners of bag. Pipe about 1 teaspoon preserves mixture into each cupcake.
Microwave chocolate and cream in medium microwavable bowl on HIGH 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted and mixture is smooth. Dip top of each cupcake into chocolate mixture. Let stand until chocolate is set.
Mini Cupcakes: Prepare cake mix as directed. Bake in mini muffin pans in preheated 350°F oven 15 to 18 minutes. Fill and glaze as directed. Makes 4 to 5 dozen mini cupcakes.
(Amount per serving)