Cherry-Topped Chocolate Cupcakes

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.

• Ready In: 40 mins
• Serves: 24
• Yields: 24 cupcakes

Ingredients

• 1  cup butter
• 5 (1 ounce)  unsweetened chocolate squares
• 1 1⁄2 cups sugar
• 5  eggs, divided
• 1  cup all-purpose flour
• 1 1⁄2 teaspoons pure vanilla extract, divided
• 12  ounces cream cheese, softened
• 1 1⁄4 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 prepared 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.