Chocolate Raspberry Chocolate Mousse Cupcakes

• Using a mixer, beat the cake mix, pudding mix, eggs, oil, milk and Greek yogurt or sour cream until well combined, about 2 minutes.
• Scoop the batter evenly into the cupcake liners.
• Bake for 20-25 minutes @ 350 degrees or until cupcakes are cooked through and a toothpick comes clean from center.
• Remove the cupcakes from the tin and let cool.

Chocolate Mousse Filling

• Melt the milk chocolate chips in the microwave, stirring every 30 seconds. Set aside to cool.
• Using a mixer, whip the heavy cream until it looks like whipped cream and stiff peaks form.
• Fold melted chocolate chips into whipped cream until well combined, then transfer batches into a piping bag.
• When cupcakes have cooled, press the tip of the piping bag into the center of the cupcake, about 1 inch deep.
• Squeeze the mousse into the cupcake while pulling the tip out. Continue filling all the cupcakes.

Raspberry Buttercream Frosting

• Using a mixer, cream butter and jam until well incorporated, about 2 minutes.
• Add powdered sugar, one cup at a time, until you reach desired consistency.
• If frosting gets too thick you can add a little milk to thin it out.
• Frost cupcakes whatever your preferred method. (I used a large star tip)
• Makes enough to cover 2 dozen cupcakes.

Chocolate Hearts

• You can do these ahead of time if you want, but all you do is melt the chocolate checking every 30 seconds until melted.
• Scoop into a pastry bag with small hole tip or a ziplock bag,small hole snipped in bottom corner and make cute hearts by placing some waxed paper down with a cookie sheet underneath.
• Pipe small hearts out onto the waxed paper.
• I just pipe out a dot and extend it out by releasing pressure towards the bottom of the heart, then pipe one right next it doing the same thing and it makes super cute hearts.