Process

• Cupcakes
• Preheat the oven to 175°.
• Using electric mixer, mix sugar and butter until combined, it should look like wet sand in the end.
• Melt the chocolate and let cool until finger warm then add it to the sugar and butter mixture and combine.
• Mix in the eggs and the yolks one at the time until just combined.
• Mix in oil, vanilla and sour cream until just combined.
• Sift together flour, salt, baking powder and cocoa powder then mix with the fork. Add to wet mixture in three additions mixing until just combined.
• Mix in water until just combined.
• Fill the cupcakes forms until 2/3 full then bake. Check after 18min, if the toothpick comes out clean take them out and let cool.
• Jam
• In a small pot combine strawberries and sugar, turn the heat up to medium-high so that fruit starts to boil. Lower the temperature and simmer until it thickens.
• Strain the jam if you don’t want any fruit chunks in the frosting.
• Frosting
• In a large bowl add butter and cheese then using electric mixer mix until combined.
• Add sifted flour sugar in two stages and mix for 3-5min after each addition.
• Add 3-5 tbsp of the strawberry jam or until you reach the color that you want the frosting to be. Mix until just combined.
• Using a spatula, add a big dollop of frosting on to each cake and spread it out evenly. Make the top of the frosting layer flat with a dent for passion fruit to sit in. Add a tsp of passion fruit on to each cake.