Cupcake Directions:

-Mix with a stand mixer until well blended the sour cream, water, eggs, and vanilla.

- Blend well the baking soda, baking powder and sugar in a separate bowl except the flour and cocoa.

-Mix this in with the sour cream, water, eggs, and vanilla.

- Once well blended, add the flour and cocoa alternately a little at a time.

- Work to blend all ingredients completely.

-Heat oven to 350 degrees.

-Line cupcake pan with paper liners.

-Using a large ice cream scoop fill the cupcake liners 3/4 full.

-Bake at the 350 degrees for 15-18 minutes.

-Remove from oven and allow to cool for 10 minutes.

-Using a cupcake corer make a hole in the center of the cupcake.

-Fill the hole to the top of the cupcake with peanut butter.

Frosting Directions:

-Slide a frosting tip to the opening of the pastry bag.

-Fill the baking bag with the raspberry frosting.

-Frost the cupcakes with the frosting.

-Pour Jam syrup over the frosted cupcake ( heat in microwave for 45 sec. then drizzle with a spoon