CHOCOLATE CHERRY CUPCAKES
Inside each of these cupcakes is a fruity surprise! I start with a convenient cake mix to produce these special treats. -Bertille Cooper, California, Maryland
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Place a rounded teaspoonful of pie filling in the center of each cupcake. Set remaining pie filling aside. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from pans to wire racks to cool completely. , Frost cupcakes; top each with one cherry from pie filling. Garnish with chocolate curls if desired. Refrigerate remaining pie filling for another use.
Nutrition Facts : Calories 252 calories, Fat 11g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 187mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE-CHERRY CUPCAKES
If you're a fan of chocolate and cherry, then these cupcakes are for you! Start by making a quick cherry compote to use in both the cupcakes and the frosting for maximum cherry flavor! The cherry buttercream recipe makes enough to generously frost the cupcakes, so keep that in mind when making it!
Provided by Kim
Time 1h40m
Yield 24
Number Of Ingredients 21
Steps:
- Bring cherries, sugar, and lemon juice to a simmer in a medium pot over medium-low heat. Cook until sugar is dissolved, stirring frequently. Remove 2 tablespoons of cherry juice from the pot and place in a small bowl. Stir in cornstarch until thoroughly combined. Add cornstarch mixture to the pot and simmer until thickened and slightly reduced, about 5 minutes more.
- Remove compote from heat and cool completely. Measure out 1 cup for the cupcake batter. Reserve remaining compote, about 6 tablespoons, for the frosting.
- Preheat the oven to 350 degrees F (175 degrees C). Line or grease two standard 12-cup muffin tins.
- Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside.
- Beat brown sugar, butter, and white sugar together in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract. Mix in 1/3 of the flour mixture, stirring until just combined. Pour in 1/2 of the sour cream and cooled coffee; mix until just combined.
- Continue alternating additions of the flour mixture with sour cream and coffee, beginning and ending with the flour mixture, until batter is smooth. Do not overmix. Gently fold in 1 cup cherry compote. Fill each prepared muffin cup 2/3 full of batter.
- Bake in the preheated oven until the tops of the cupcakes spring back lightly when touched, 15 to 18 minutes. Cool in the tins for a few minutes before removing to a wire rack to cool completely.
- Prepare cherry buttercream while the cupcakes are cooling. Beat butter in a large bowl until light and fluffy. Add powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Add 2 tablespoons of cherry compote and beat on medium-high speed until thoroughly combined. Repeat twice more with remaining cherry compote, beating well after each addition. Add heavy cream and beat until frosting is fluffy, 2 to 3 minutes.
- Spread or pipe frosting over the cooled cupcakes.
Nutrition Facts : Calories 337.5 calories, Carbohydrate 50.8 g, Cholesterol 51.9 mg, Fat 15.1 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 9.3 g, Sodium 214.9 mg, Sugar 39.4 g
CHERRY CUPCAKES
This yummy sounding recipe came to me in one of the fabulous cookbooks I got from my partner MuffinGoddess in the recent Cookbook Swap. These cupcakes have chocolate, cherries and lots of creamy frosting, yum!
Provided by Midwest Maven
Categories Dessert
Time 40m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Prepare cake mix according to package directions, using the eggs, water, and oil.
- Spoon batter into 24 paper-lined muffin pan cups, filling two-thirds full.
- Remove 24 cherries from cherry pie filling and set aside.
- Spoon generous teaspoon of remaining cherry filling onto center of each cupcake.
- Bake in preheated 350 degree oven for 20-25 minutes.
- Cool in pans on wire racks for 10 minutes, then remove from pan and let cool completely.
- Frost cupcakes with vanilla frosting, and garnish each one with a reserved cherry.
CHERRY CHEESECAKE CUPCAKES
So tasty! These are sure to disappear quickly after you make them! Good recipe to make the day before serving.
Provided by littlebettycrocker
Categories Desserts Cakes Holiday Cake Recipes
Time 55m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
- Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar together in a bowl. Press crumbs into the bottoms of prepared muffin cups.
- Beat cream cheese, 3/4 cup sugar, eggs, and vanilla extract together in a bowl until filling is smooth. Divide filling between muffin cups.
- Bake in the preheated oven until top is golden around the edges and slightly cracked, about 10 minutes. Cool completely and top each with cherry pie filling.
Nutrition Facts : Calories 182.2 calories, Carbohydrate 17.9 g, Cholesterol 48.5 mg, Fat 11.9 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 6.9 g, Sodium 152.3 mg, Sugar 9.3 g
CHERRY CHEESE CUPCAKES
Our church Christmas party always includes these pretty cupcakes as my home-baked contribution. The holidays were the sweet inspiration for their cheery garnish of cherries. -Leanne Beagley, Rochester, New York
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese, 1 cup sugar and 1 teaspoon vanilla until smooth. Add eggs, one at a time, beating well after each addition. , Spoon into foil-lined muffin cups. Bake at 300° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. , In a small bowl, combine sour cream and the remaining sugar and vanilla until smooth. Spoon onto cupcakes. Return to the oven for 6-8 minutes or until set. Cool for 10 minutes before removing from pans to wire racks to cool completely., Top with pie filling; garnish with mint if desired. Store in the refrigerator.
Nutrition Facts : Calories 202 calories, Fat 13g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 105mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 0 fiber), Protein 4g protein.
CHERRY & ALMOND EASTER CUPCAKES
These little Simnel cakes are really almondy, with pieces of marzipan in the mix - and they look gorgeous
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 45m
Yield Makes 24 cupcakes
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4 and place 24 cupcake cases into cupcake tins. Beat the butter and sugar together with electric beaters or a tabletop mixer until light and fluffy. Add the eggs, 250g flour, baking powder, orange zest and juice and beat well till thick, creamy and evenly mixed.
- Toss cherries in the extra 2 tbsp flour and fold into the batter along with grated marzipan and almond essence (if using). Spoon into the cupcake cases and bake for 20-25 mins, or until well risen and golden. Leave to cool in tin for 10 mins, then place on a cooling rack to cool completely.
- Mix the icing sugar with around 1 tbsp water to make a loose but not-too-runny icing. Ice the tops of the cupcakes and top each one with about 3 mini chocolate eggs.
3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE
Our Chocolate Cherry Dump Cake brings together the dream team - sweet cherries and rich chocolate. This cherry dump cake recipe calls for only three ingredients and is best served warm with a scoop (or two!) of vanilla ice cream. While this cake is easy to make, the flavor is out-of-this-world and sure to become a family favorite. Whip up this cherry dump cake recipe for an ooey, gooey weekday dessert or for a special occasion!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
- Spread pie filling in baking dish.
- Top with dry cake mix; gently shake pan to distribute evenly.
- Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
- Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.
Nutrition Facts : Calories 340, Carbohydrate 54 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 35 g, TransFat 0 g
CHEERY CHERRY CHIP CUPCAKES
Pink is the perfect color for a mood-lifting treat. Chopped maraschino cherries give these from-scratch cupcakes their fruity taste and distinctive color.
Provided by By Heather Baird
Categories Dessert
Time 1h25m
Yield 18
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Line 18 regular-size muffin cups with paper baking cups; set aside.
- Finely chop cherries with large chef's knife. Place chopped cherries in paper towel-lined bowl to drain while preparing batter.
- In medium bowl, stir together flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer on medium speed until well blended.
- In glass measuring cup, stir together 1/2 cup cherry liquid, the milk and 2 teaspoons almond extract.
- Beginning and ending with flour mixture, alternately add flour mixture and milk mixture to butter mixture, beating well after each addition. Stir in a few drops of food color until desired pink color is achieved. Fold in stiffly beaten egg whites. Fold in chopped cherries. Spoon batter into muffin cups, filling each about 3/4 full.
- Bake 20 to 25 minutes or until cupcakes spring back when lightly touched in center. Remove from muffin cups to cooling rack. Cool completely, about 30 minutes.
- To make Topping, spoon frosting into bowl with 1 tablespoon cherry liquid. Add 1 teaspoon almond extract and enough food color for desired pink color; beat 2 minutes with electric mixer on medium speed. If desired, transfer topping to decorating bag fitted with large star tip; pipe topping onto cupcakes in large swirls. Or, spread topping on cupcakes with off-set spatula. Garnish each cupcake with 1 cherry with stem.
Nutrition Facts : Calories 380, Carbohydrate 58 g, Cholesterol 15 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 45 g, TransFat 0 g
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