ARE MUFFIN AND CUPCAKE LINERS THE SAME RECIPES

Steps:

• Find a small can or jar that fits inside the muffin well. This will be the mold for your muffin liners, so find a can or jar that fits snugly in the bottom of the muffin cup. It's fine if the can is slightly larger or smaller.
• Measure strips of parchment. Using your ruler, measure 5 inches of parchment for regular muffin cups, or 6 inches for extra-large muffin cups. Move your ruler down the length of the parchment, ticking off the 5-inch mark with your pencil at a few intervals — this makes it easier to cut in a straight line.
• Cut off the strip of parchment. Use the pencil marks as a guide when cutting. Don't worry if it's not perfect.
• Measure squares of parchment. Use your ruler to measure the strip of parchment into 5-inch (or 6-inch) squares. Again, making a few pencil marks will make it easier to cut in a straight line.
• Cut the strip of parchment into squares. From a typical 15-inch roll of parchment, you will get three 5-inch squares of parchment.
• Continue cutting parchment squares. Continue to measure and cut squares until you have enough to fill all your muffin cups. If you like, erase the pencil marks before forming the muffin cups.
• Press the squares around the mold to form cups. Position a square of parchment over the can or jar you're using as a mold. Make sure it's centered, then firmly press the parchment down around the sides of the mold with your hand, creasing the paper. When you lift the parchment away, you'll have formed a cup. (If you want to make perfectly symmetrical pleats, pinch the paper against the mold between the four corners with one hand, then fold and press each corner individually with your other hand.)
• Repeat with each square of parchment. Once pressed, position the cups in the muffin tin.
• Spray the muffin liners (optional). If your muffin or cupcake batter is particularly moist or rich, or if it contains a lot of fruit, spraying the cups with nonstick spray helps them release cleanly.
• Fill the muffin liners with batter. It's easiest to fill these liners if you use a cookie scoop with a spring or a piping bag — hold the liners open with one hand while dropping (or piping) the batter with the other. If you are using spoons to divide the batter, it helps to have someone who can hold the liners open for you. Don't worry too much about drips on the edges of the liner; we can clean those up later.
• Bake the cupcakes or muffins as usual.
• Clean up the edges. If you got smudges or drips on the edges of your muffin cups when you divided the batter, these will bake to a crisp in the oven. You can get rid of them by pinching or brushing them off with your fingers.
• Let the muffins or cupcakes cool Gently lift the muffins or cupcakes out of the muffin tin using the corners of the muffin liners. Cool completely or according to recipe instructions.

Steps:

• Preheat oven to 350F degrees. Set the oven rack in the middle of the oven.
• Line a regular muffin pan with cupcake liners. Set aside.
• Add butter and chocolate to a microwave safe bowl and melt in 30-second increments. Set aside to cool.
• In a large bowl mix together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
• In another bowl, either using a hand mixer or stand mixer, whisk together eggs and sugar. Add vanilla extract and sour cream, whisk on medium speed until smooth, for about 1 minute.
• Add the melted chocolate and butter mixture to the egg mixture and whisk until smooth, for about 30 seconds.
• With the mixer on low speed, slowly add in the flour mixture, about ¼ cup at a time, as soon as the flour has been mixed in, turn off the mixer, to avoid over-mixing the batter.
• The batter will be thick and shiny.
• Fill the cupcake liners ⅔ of the way full with batter.
• Bake for 15-18 minutes some ovens may take 20 minutes. At the 15 minute mark check the cupcake for doneness. The center of the cupcake should spring back up if gently pressed.
• Add strawberries to a food processor and pulse until made into powder.
• Add butter and shortening to the bowl of a stand mixer, starting on low speed, then increasing the speed gradually to medium-high, cream together until fluffy and a pale yellow color.
• Turn the mixer off and add in strawberry powder, beat on medium speed until combined, for about 30 seconds.
• Turn mixer on to the lowest setting and add in confectioners sugar, 1 cup at a time. Once incorporated, turn mixer on high for 1-2 minutes.
• If the mixture is too thick add 1 tablespoon of whole milk at a time. If the mixture is too runny, add more confectioners sugar, ½ cup at a time. The frosting should be soft and creamy and hold its shape.
• Pipe the frosting onto the cupcakes.
• For the Chocolate Covered Strawberries: Place chocolate in a bowl and microwave in 30 seconds increments, stirring after each round until fully melted.
• Stir in light corn syrup.
• Dip each strawberry into the cooled chocolate and place on each cupcake.