chocolate covered cherry cupcake

Name: Chocolate Covered Cherry Cupcake
Cuisine: American
Ingredients: 2 1/4 cup(s) flour; 2 teaspoon(s) baking powder; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1/2 cup(s) vegtable oil; 1 cup(s) coconut milk; 1/2 cup(s) maraschino cherry juice; 1 teaspoon(s) vanilla; 1 teaspoon(s) almond extract; 1 cup(s) sugar; 2 - eggs; 1/2 cup(s) maraschino cherries, drained and chopped; 1/2 cup(s) coconut, optional

(4 RATINGS)

258 Pinches 1 Photo

Wendy Rusch

Cameron, WI

Updated on Feb 16, 2011

Someone asked if I have a chocolate covered cherry recipe...I didn't, so I created one for him. It turned out rather well I think...Of course the cupcake I choose to cut open for the photo has a mere one little cherry showing...trust me, they have a bunch... In a perfect world I would have filled these with whipped cherry cream of some sorts and topped with a stemmed maraschino cherry, but run out of ingredients...lol So I put coconut in the batter before baking and sprinkled it on the tops as you can see. It is really yummy. Enjoy!

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method Bake

yield makes 30-36

Ingredients

2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegtable oil
1 cup coconut milk
1/2 cup maraschino cherry juice
1 teaspoon vanilla
1 teaspoon almond extract
1 cup sugar
2 - eggs
1/2 cup maraschino cherries, drained and chopped
1/2 cup coconut, optional

How To Make chocolate covered cherry cupcake

Step 1

REMEMBER TO RESERVE THE LIQUID WHEN YOU DRAIN THE CHERRIES!!!

Step 2

Preheat oven to 350 degrees. Place cupcake liners in 36 cupcake holes...If you only have one cupcake pan...its ok to bake one pan at a time.
Step 3

Sift together flour, powder, soda and salt. Set aside.
Step 4

In a large mixing bowl mix together oil, milk and juice until it comes together. Then add vanilla nd almond extract. Add sugar and mix well. Add eggs one at a time, mixing well after each addition. Gradually mix in flour mixture, mixing well. Stir in cherries and coconut, if desired.
Step 5

Fill cupcake liners 2/3 full and bake at 350 for 15-20 minutes. Be careful not to overbake. When toothpick comes out almost clean, they are done...don't wait until completely clean toothpick.
Step 6

Remove from oven, let cool in pans 10 min, then remove to cooling racks to cool completely. When cooled, top with your favorite chocolate frosting or a ganache, or use my chocolate fudge recipe that is also posted on here...I'll put a link in the comment section for it. After you frost the cupcakes, sprinkle with a lil coconut and I would have also put a maraschino cherry on top as well, but ran out.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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