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
CHOCOLATE-COVERED CHERRY CUPCAKES
Make and share this Chocolate-covered Cherry Cupcakes recipe from Food.com.
Provided by RecipeNut
Categories Dessert
Time 40m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 350°F.
- Line 12 regular-size (2 1/2-in. diameter) muffin cups with paper or foil liners.
- Whisk flour and cocoa powder in a small bowl until blended; set aside.
- In a large bowl, beat butter, sugar, baking powder, baking soda and salt with a mixer on high speed 2 minutes or until well blended.
- Add egg and vanilla; beat 2 minutes or until fluffy.
- Reduce mixer speed to low; beat in milk (batter will look curdled), then the flour mixture just until blended.
- Spoon evenly into lined muffin cups Place a square of chocolate in center of each cupcake.
- Top with a cherry and another square of chocolate.
- Bake 18 to 20 minutes until a pick inserted off center comes out clean.
- Cool in pan on a wire rack 5 minutes before removing from pan to rack to cool com-pletely (cupcakes will sink in center).
- Frosting: Beat cream cheese, but-ter and cherry juice in a medium bowl with mixer on high speed until blend-ed and smooth.
- Reduce speed to low; beat in confectioners' sugar.
- Refriger-ate 15 minutes or until firm enough to spread.
- Frost cupcakes.
- To garnish: Top each cupcake with 1 or 2 cherries.
- Melt chocolate bar and scrape into a ziptop bag.
- Cut a tip off a corner of bag; drizzle chocolate over half or all the cupcakes.
- Cover and refrigerate until serving or up to 1 day.
CHOCOLATE COVERED CHERRY CUPCAKES
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 :)
Provided by Elizabeth Lancaster
Categories Chocolate
Time 4h20m
Number Of Ingredients 20
Steps:
- 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!!!!! :)
CHOCOLATE COVERED CHERRY CUPCAKE
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...
Provided by Wendy Rusch
Categories Fruit Desserts
Number Of Ingredients 13
Steps:
- 1. REMEMBER TO RESERVE THE LIQUID WHEN YOU DRAIN THE CHERRIES!!!
- 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.
- 3. Sift together flour, powder, soda and salt. Set aside.
- 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.
- 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.
- 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.
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- In a large bowl, beat together the oil, butter, and sugars until fluffy. Add the eggs one at a time beating well after each addition. Beat in the vanilla.
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