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Heat oven to 350°F. Line 12 regular-size (2 1/2-in. diameter) muffin cups with paper or foil liners. Whisk flour and cocoa powder in a small bowl until blended; set aside. In a large bowl, beat butter, sugar, baking powder, baking soda and salt with a mixer on high speed 2 minutes or until well blended. Add egg and vanilla; beat 2 minutes or until fluffy. Reduce mixer speed to low; beat in milk (batter will look curdled), then the flour mixture just until blended. Spoon evenly into lined muffin cups Place a square of chocolate in center of each cupcake. Top with a cherry and another square of chocolate. Bake 18 to 20 minutes until a pick inserted off center comes out clean. Cool in pan on a wire rack 5 minutes before removing from pan to rack to cool com-pletely (cupcakes will sink in center). Frosting: Beat cream cheese, but-ter and cherry juice in a medium bowl with mixer on high speed until blend-ed and smooth. Reduce speed to low; beat in confectioners' sugar. Refriger-ate 15 minutes or until firm enough to spread. Frost cupcakes. To garnish: Top each cupcake with 1 or 2 cherries. Melt chocolate bar and scrape into a ziptop bag. Cut a tip off a corner of bag; drizzle chocolate over half or all the cupcakes. Cover and refrigerate until serving or up to 1 day.
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Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons