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Chocolate Cherry Cupcakes Recipe

Chocolate Cherry Cupcakes Recipe #Chocolate #Cherry #Cupcakes #Recipe Dessert Recipes Easy, Dessert Recipes Healthy, Dessert Recipes For A CrowdIf you love chocolate covered cherries then this indulgent chocolate cherry cupcakes recipe is for you! Moist chocolate cupcakes are topped with a decadent puff of creamy maraschino cherry buttercream frosting to create a pretty, homemade cupcake that no one can resist!
For this recipe you’ll need: all-purpose flour, cocoa powder, baking soda, baking powder, salt, vegetable oil, sugar, eggs, vanilla, milk, butter, powdered sugar, maraschino cherries, maraschino cherry juice, whipping cream

Hi there! My name’s Fiona and today I’m stopping in here at Restless Chipotle to share these Chocolate Cherry Cupcakes. They’re moist, super chocolate-y cupcakes topped with maraschino cherry frosting. And they’re definitely one of the best recipes I’ve made in awhile.

But before we get into the cupcakes recipe – let me introduce myself. I blog over at Just So Tasty and I love baking sweet treats. Cakes, cupcakes, cookies, you name it. Anything with chocolate is definitely my favorite.

So I figured it only made sense to share something chocolate-y today.

These chocolate cherry cupcakes start with a perfectly moist chocolate cupcake. Then they’re frosted with maraschino cherry frosting and topped with a cherry. The chocolate is rich, the frosting is fluffy, and the cherry on top is… well, you get it.

To get started, we’ll whisk together the dry ingredients for the cupcakes: flour, cocoa powder, baking powder, baking soda and salt. Then we’ll beat together the oil, sugar, eggs & vanilla. I like to use oil in chocolate cupcakes because it keeps them extra soft. Then finally the flour mixture and milk are mixed in and we’re ready to bake.

Chocolate Cherry Cupcakes Recipe
Yield: 20 cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

For the cupcakes
  •     2 tablespoons vegetable oil
  •     1/2 cup packed light brown sugar
  •     1/2 cup sugar
  •     6 tablespoons unsalted butter, softened
  •     1 cup all-purpose flour
  •     2 teaspoons vanilla extract
  •     2 large eggs
  •     1/4 teaspoon baking powder
  •     1/2 teaspoon baking soda
  •     6 tablespoons unsweetened cocoa powder
  •     3/4 cup milk
  •     1/4 teaspoon salt
  •     3/4 cup black cherry preserves, or regular cherry preserves
For the frosting
  •     1 cup unsalted butter, softened
  •     2 tablespoons heavy cream
  •     3 cup confectioners' sugar
  •     1/3 cup black cherry preserves, or regular cherry preserves

Instructions

  1. Preheat the oven to 350°F. Line 12 muffin cups with paper liners. Set aside.
  2. In a large bowl, beat together the oil, butter, and sugars until fluffy. Add the eggs one at a time beating well after each addition. Beat in the vanilla.
  3. In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk. Gradually add the flour mixture to the butter mixture alternating with the milk, begin and end with the flour mixture. Beat until well blended.
  4. Spoon 2 Tbs of batter into the paper lined muffin pans. Bake for 15-20 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs. Remove cupcakes immediately from pans, and cool completely on a wire rack.
  5. Use the point of a sharp knife to cut a small well in the top center of the cupcakes and fill with cherry preserves. Replace the top portion of the cupcake and top with frosting. Garnish with fresh cherries dipped in chocolate if desired.
Make the frosting
  1. Beat butter on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy. Beat in cream until frosting reaches spreading consistency. Beat in the cherry preserves. If the frosting becomes too loose or curdled looking, add more powdered sugar, 1 tablespoon at a time until the frosting comes together once again. 
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