Mini-Chocolate Cupcakes With Cream & Berries

Procedure:

1. Set out 16 miniature paper cupcake cases.
2. Melt the chocolate and butter over barely simmering water. Use a pastry brush to paint the paper cases with a thick layer of chocolate. Chill in the refrigerator until the chocolate has set, about 15 minutes.
3. Carefully peel the paper cases away from the chocolate and discard them. Place the chocolte cases on a serving dish.
4. Beat the mascrpone and orange liquer in a bowl. Use a teaspoon to fill the chocolate cases with the ream. Decorate each one with a raspberry and a blueberry.
5. Chill until ready to serve.