chocolate covered cherry cupcakes

★★★★★ 2 Reviews
RosemaryRidgeFarms2037 avatar
By Elizabeth Lancaster
from Naples, TX

Yum, yum, yum, I know it's swimsuit season, but OH MY GOODNESS!!! These are soooo amazingly yummy!!! I just had to share :) Hope you enjoy em :)

★★★★★ 2 Reviews
serves 12-24
prep time 4 Hr
cook time 20 Min
method Bake

Ingredients For chocolate covered cherry cupcakes

  • CUPCAKE MIXTURE
  • 2 c
    cups all-purpose unbleached flour
  • 1 1/2 tsp
    baking soda
  • 3/4 tsp
    teaspoon baking powder
  • 3/4 tsp
    salt
  • 12 Tbsp
    unsalted butter, at room temperature
  • 2 c
    plus 2 tablespoons sugar
  • 3/4 c
    nonalkalized cocoa powder (not dutch-processed)
  • 2 tsp
    pure vanilla extract
  • 3 lg
    eggs at room temperature
  • 1 1/4 c
    water
  • 1/4 c
    milk
  • SWEET VANILLA BUTTERCREAM FROSTING
  • 3 c
    confectioners' sugar
  • 1 c
    butter, room temperature
  • 1 tsp
    pure vanilla extract
  • 1 1/2 Tbsp
    milk or whipping cream
  • CANDIES
  • 1 jar
    maraschino cherries (drained)
  • 1 jar
    chocolate sprinkles

How To Make chocolate covered cherry cupcakes

  • 1
    To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. line the bottoms of muffin pans with muffin paper liners. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. In a standing mixer with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl. Add water and milk in a saucepan and bring just to a boil. Remove from the heat. and set aside. With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a spatula, finish combining the batter until smooth. Lightly drop into muffin liners. in muffin pans. **Insert 1 cherry into the center of each cupcake**
  • 2
    Bake for 15-18 min at *350. Remove and let cool before decorating.
  • 3
    In a standing mixer, using the whisk, mix together sugar and butter(room temp) . Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
  • 4
    Pipe frosting ontop of cooled cupcakes, and add Chocolate sprinkles and a cherry on top :) Enjoy!!!!! :)

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