Cupcakes

(10 g) baking powder (100 g) granulated sugar (109 g) vegetable oil (120 g) sour cream (125 g) powdered sugar (13 g) vanilla bean paste or pure vanilla extract (15 g) freeze dried raspberries (15.13 g) milk (150 g) sugar (2 g) baking soda (226 g) unsalted butter (236 g) hot water (236.2 g) hot water or coffee (240 g) all-purpose flour (240 g) buttermilk (250 g) creamy peanut butter (276 g) light corn syrup (282.5 g) unsalted butter, (3 g) baking powder (3 g) salt (300 g) granulated sugar (339 g) unsalted butter (345 g) cake flour (350 g) granulated sugar (4.2 g) pure vanilla extract (4.2 g) vanilla extract (460 g) heavy whipping cream (5 g) salt (56.5 g) unsalted butter (57.75 g) heavy whipping cream (6 g) baking powder (6 g) salt (625 g) powdered sugar (7.5 g) cornstarch (8 g) baking soda (80 g) buttermilk (85.5 g) mini chocolate chips (88.5 g) dark cocoa powder *This buttercream recipe makes enough to do a single layer swirl on each cupcake. If you want taller swirls (as pictured, make 1.5x the recipe) 169.5 g unsalted butter, melted and cooled 370 g Quinoa, cooked and cooled (about 1/2 cup uncooked - and cook the Quinoa in water, not broth) 88.5 g Cacao Barry Extra Brute Cocoa Powder (or similar premium brand) Oreos cream cheese dark or semi-sweet chocolate egg yolk eggs large egg whites large eggs of coarse salt of salt plus 3 tablespoons (124.4 g) unsweetened cocoa powder (I use dark cocoa powder) whole egg