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  • For the cupcakes
  • (Makes 20-24)
  • 1 1/2 cups self-rising flour
  • 4 tbsp. Dutch-process cocoa powder (I used 2 tbsp. Hershey's Special Dark and 2 tbsp. regular Hershey's cocoa)
  • 1 tsp. baking powder
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 eggs
  • 1/2 cup chopped marascino cherries (I used a food processor to chop them finely)
  • For the topping
  • 1 1/2 cups heavy cream + 1/4 cup (for chocolate drizzle)
  • 3 tbsp. confectioners' sugar, sifted
  • 20-24 maraschino cherries + 2 tbsp maraschino juice (or you could use cherry flavored liqueur for a stronger cherry taste)
  • 1/2 cup semisweet chocolate chips


  • Preheat the oven to 325F (160C). Place 20-24 paper baking cups in muffin pans.
  • In a medium bowl, sift together the flour, cocoa, and baking powder.
  • Set aside.
  • Cream the sugar and butter in a large bowl until smooth.
  • Add the eggs one at a time, beating well with each addition.
  • Add the flour mixture and the cherries, and stir until well combined.
  • Spoon the batter into the cups filling them 2/3 to 3/4 full (I got 20 big cupcakes using a 1/3 cup scoop, could've gotten 24 if I'd used 1/4 cup batter).
  • Bake for 20 minutes or until toothpick inserted in the center comes out clean.
  • Remove pans from the oven and cool for 5 minutes. Remove the cupcakes from the pans and cool on a rack.
  • For the topping, bring 1/4 cup heavy cream to a boil using the stove or microwave.
  • Pour over the chocolate chips and let sit for 5 minuets.
  • Stir with a rubber spatula until smooth.
  • In a chilled bowl with chilled beaters, whip the cream and confectioners' sugar together until slightly stiff.
  • Gently stir in maraschino juice.
  • Spread whipped cream generously on cupcakes.
  • Place a cherry in the center and drizzle chocolate on top.
  • Keep refrigerated.

Categories: Cupcakes  Dessert 
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