1. Prepare and bake cake mix as directed on package for cupcakes. Cool on wire racks.
2. Make an indentation in the center of each cupcake using the handle of a wooden spoon or a straw, making sure not to break through bottom of cupcake.
3. Mix preserves, pepper and rosemary in small bowl. Spoon into resealable plastic bag. Cut a small piece off one of the bottom corners of bag. Pipe about 1 teaspoon preserves mixture into each cupcake.
4. Microwave chocolate and cream in medium microwavable bowl on HIGH 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted and mixture is smooth. Dip top of each cupcake into chocolate mixture. Let stand until chocolate is set.
Mini Cupcakes: Prepare cake mix as directed. Bake in mini muffin pans in preheated 350°F oven 15 to 18 minutes. Fill and glaze as directed. Makes 4 to 5 dozen mini cupcakes.