INGREDIENTS
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Cupcakes:
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4 oz baking semi-sweet chocolate, roughly chopped
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1/2 cup butter, diced
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2/3 cup strawberry preserve
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1/2 cup Imperial Sugar Extra Fine Granulated Sugar
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4 eggs, room temperature
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1 1/2 cups self raising flour
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Mascarpone Frosting:
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1/2 cup butter, room temperature
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8 oz mascarpone cheese, room temperature
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4 cups Imperial Sugar Confectioners Powdered Sugar
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1 teaspoon vanilla extract