Cherry-Topped Chocolate Cupcakes

Kim D.'s Note:

Moist chocolate cake with a layer of cheesecake on top and topped with a cherry. What more could you want in a cupcake! Festive and perfect for parties.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Serves: 24

Yield: 24.0 cupcakes

• 1 cup butter
• 5 (1 ounce) unsweetened chocolate squares
• 1 ½ cups sugar
• 5 eggs , divided
• 1 cup all-purpose flour
• 1 ½ teaspoons pure vanilla extract , divided
• 12 ounces cream cheese , softened
• 1 ¼ cups powdered sugar
• 24 maraschino cherries , with stems well drained

Directions:

1. Preheat oven to 350°F.
2. Melt butter and chocolate squares in a large microwave-safe bowl, on high in 30 second intervals until melted.
3. Stir until smooth and allow to cool for 5 minutes.
4. Add sugar and stir until combined.
5. Add 4 eggs, one at a time, stirring well after each addition.
6. Stir in flour and 1 teaspoon vanilla extract.
7. Spoon chocolate mixture into 24 paper lined muffin cups, filling halfway.
8. In a separate mixing bowl, beat cream cheese, remaining egg, 1/2 teaspoon vanilla extract, and powdered sugar on medium speed with an electric mixer: mix until fluffy.
9. Spoon cream cheese mixture evenly over the chocolate mixture in perpared cups, spreading to edges of paper liners.
10. Bake for 20-22 minutes.
11. Immediately press a cherry into each cupcake while cupcakes are still hot.
12. Allow to cook on wire racks.