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Chocolate Cherry Cupcakes


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


Notes

Blogged at howtoeatacupcake.blogspot.com

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