Chocolate Capri Cupcakes

I have to agree with Haley, Valentine's Day is back in vogue. Who dosen't enjoy brightly colored carnations and those cheap conversations hearts that make your teeth hurt? I always get a kick out of all the guys cruising the greeting card aisle. Naturally, my favorite part about Valentine's Day is an excuse to share cheese. A close second to cheese is chocolate.

The ingenious cheese makers at Westfield Farms combined the two: tangy chevre with rich chocolate. What better vehicle for this lovely concoction, than cupcakes. It makes a great fruit and cookie spread too. This batch of petit cupcakes is super easy to make. Guys, skip the card and impress her with scratch made cupcakes.

1 cup flour
1/2 cup cocoa powder
1 cup sugar
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder

1/2 cup sour cream
1 egg
1/4 cup vegetable oil
1 tsp vanilla extract
1/2 cup hot water

5 oz Chocolate Capri

1 1/2 cups confectioner's sugar

Directions:
Preheat oven to 350. Measure and sift flour and cocoa. Combine all dry ingredients and mix well. Using a stand mixer, combine the wet ingredients, except the hot water. Mix on low speed until incorporated, add half of dry mixture, then add the hot water and then the remaining dry mixture. Scrape sides and continue to mix on medium speed until smooth. Fill paper lined mini pans with one tablespoon of batter. Bake for 12 minutes. Let cool on racks completely before frosting.

For frosting: Allow capri to become room temperature before mixing. Using electric beaters, combine sugar and capri until slightly stiff and smooth. You may have to use more or less sugar, so add small amounts at a time. Transfer to a pastry bag and pipe onto cupcakes.

Yields about 4 dozen petite cupcakes