Chocolate-covered Cherry Cupcakes
photo by CherryRed
- Ready In:
- 40mins
- Ingredients:
- 18
- Yields:
-
12 cupcakes
- Serves:
- 12
ingredients
- 236.59 ml all-purpose flour
- 78.78 ml unsweetened cocoa powder
- 78.78 ml butter, softened (5 Tbsp plus 1 tsp)
- 177.44 ml granulated sugar
- 4.92 ml baking powder
- 1.23 ml baking soda
- 1.23 ml salt
- 1 large egg
- 4.92 ml vanilla extract
- 118.29 ml milk
- 2 (87.88 g) hershey milk chocolate candy bars, each broken in 12 squares
- 12 maraschino cherries, without stems,patted dry with paper towels
-
FROSTING
- 113.39 g cream cheese
- 59.14 ml butter or 59.14 ml margarine, softened
- 9.85 ml maraschino cherry juice
- 473.18 ml confectioners' sugar
-
Garnish
- 1 hershey milk chocolate candy bar, melted
- stemmed maraschino cherry, patted dry
directions
- 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.
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Reviews
-
These were a huge hit! They look gorgeous and they are pretty easy to make. Hubby and kids raved over these. I followed the recipe exact except I did not have cherries with stems, so I decorated the tops with stemless ones :) These would be fabulous at a party or shower. A couple suggestions if you make these: watch carefully, because I left mine in for 18 minutes and they probably should have come out a bit sooner. Also, the frosting recipe makes A LOT! I think I probably could have cut it in half. Our cupcakes had about 3/4 of an inch of frosting on them and I still had extra frosting. Thanks for posting this, RecipeNut!
RECIPE SUBMITTED BY
RecipeNut
Smithfield, Rhode Island