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Chocolate Cherry Cupcakes

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Ingredients You'll Need

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.

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