Cider cupcakes with pear frosting

Preheat oven to 350° F/ 180° C. Line a 12-cup muffin tin with muffin cases. Line a second muffin tin with 4 cases or alternatively line a mini muffin tin with 10 cases.
In a bowl combine cornstarch, flour, baking powder, baking soda and salt and set aside.
In a large bowl beat together butter, oil and sugar until smooth. Add eggs, one at a time. Add in vanilla, cider and yogurt and mix until smooth. Gradually add the dry ingredients and mix at a lower speed, just until incorporated in the batter.
Spoon the batter into the muffin cases filling them ⅔ full. Bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove the pan from the oven, let the cupcakes cool for 2-3 minutes and then transfer them to a wire rack. Frost them after they cool down to room temperature.

In a large mixing bowl beat together cream cheese, powdered sugar, sour cream and pear jam (purreed in advance if not smooth enough). Gradually add the melted chocolate, mixing quickly with a rubber spatula, before it hardens (to avoid issues, before starting the frosting make sure that the sour cream and the cream cheese are at room temperature and not cold). When the frosting is smooth, place the bowl in the freezer for 10 minutes to thicken. Alternatively place it in the fridge for 30-40 minutes.
Use a piping bag or an icing knife to frost the cupcakes. Decorate with fresh or candied pears.