Double Drizzled Raspberry Rolls Food

DOUBLE DRIZZLE

Steps:

• Preheat the oven to 350 degrees F. Line cupcake pans with 18 liners.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Using an electric mixer with the paddle attachment, cream the butter until smooth. Gradually add the granulated sugar about 1/4 cup at a time until the mixture is light and fluffy, scraping down the sides of the bowl occasionally. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Alternately add the flour mixture and the milk, starting and ending with the flour mixture, beating well after each addition and scraping down the sides of the bowl occasionally.
• Spoon the batter into the liners. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes. Cool the cupcakes completely.
• Make a hole in the center of each cupcake using a small paring knife or apple corer, making sure not to go all the way to the bottom. Pipe the Dark Chocolate Filling into each cupcake all the way to the top, reserving some for garnish. Frost the cupcakes with Peanut Butter Frosting, reserving some for garnish. Roll the edges of the cupcakes in mini chocolate chips. Drizzle the cupcakes with the remaining chocolate filling, and then with the remaining peanut butter frosting.
• Place the chopped chocolate in a small bowl. In a small saucepan, heat the heavy cream over low heat until it simmers. Remove from the heat and pour over the chocolate pieces. Add the butter and let stand for 1 minute. Stir until smooth. Let cool slightly. Cut 1/8-inch off the end of a piping bag. Pour the mixture into the piping bag.
• In a large mixing bowl, using an electric mixer with paddle attachment, whip the cream cheese on high speed about 30 seconds until smooth. Add the peanut butter and continue mixing on high speed for 1 minute until well blended, scraping down the sides often. Add the vanilla. On low speed, add the powdered sugar 1/2 cup at a time.

CHOCOLATE RASPBERRY DANISH COOKIES WITH DOUBLE CHOCOLATE DRIZZLE

Steps:

• Melt the unsweetened chocolate in a saucepan over low heat.
• Remove pan from heat; cool.
• Cream together the butter and sugar until light.
• Add the egg and melted chocolate; beat until fluffy.
• Stir in the cake flour, vanilla, and salt until well blended.
• Cover bowl with plastic wrap; refrigerate until firm, about 1 hour.
• Preheat oven to 350*F.
• Line 3 or 4 cookie sheets with parchment paper.
• Divide dough into 4 equal parts; divide each part into 2 pieces.
• Roll each piece into a rope 12"long on a lightly floured surface.
• The ropes should be around the thickness of a finger.
• Place 2" apart on the cookie sheets.
• With the side of a finger, make an indentation along the length of each rope.
• Bake for 8 minutes, or until firm.
• Meanwhile, melt each type of chocolate chips in separate saucepans over very low heat, stirring until smooth.
• Stir the jam to loosen it up a bit; spoon into a pastry bag (or a sealed Zip-lock bag with the corner snipped off).
• Remove cookies from oven; pipe the jam down the center of each strip.
• Return to oven for 2 minutes, then remove to wire racks.
• While cookies are still warm, drizzle the melted chocolates over the tops, then cut the strips diagonally into 1" pieces.
• Refrigerate until the chocolate is set.