Chocolate-covered Cherry Cupcakes Recipe
Overview:
Indulge in the decadent delight of Chocolate-covered Cherry Cupcakes, a delightful dessert that marries the rich flavors of chocolate and the sweet tang of cherries. Perfect for any occasion, whether it’s a kid-friendly treat, a contribution to a potluck, or a festive addition to your Christmas spread. With a prep time of just 20 minutes and a total time of 40 minutes, these cupcakes are a quick and easy delight straight from lovewithrecipes.com.
- Servings: 12 cupcakes
- Yield: 12 cupcakes
- Calories: 361.8 per serving
- Rating: 4.5 stars (based on 4 reviews)
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 cup | All-purpose flour |
| 1/3 cup | Butter |
| 1/3 cup | Granulated sugar |
| 3/4 tsp | Baking powder |
| 1 tsp | Baking soda |
| 1/4 tsp | Salt |
| 1 | Egg |
| 1 tsp | Vanilla extract |
| 1 cup | Milk |
| 12 | Maraschino cherries |
| 4 oz | Cream cheese |
| 1/4 cup | Margarine |
| 1/4 cup | Maraschino cherry juice |
| 2 cups | Confectioners’ sugar |
| 2 | Chocolate bars |
Instructions:
- Preheat Oven: Heat your oven to 350°F.
- Prepare Muffin Cups: Line 12 regular-size (2 1/2-in. diameter) muffin cups with paper or foil liners.
- Prepare Dry Ingredients: In a small bowl, whisk together the all-purpose flour and cocoa powder until well blended. Set aside.
- Prepare Batter: In a large bowl, beat together the butter, granulated sugar, baking powder, baking soda, and salt using a mixer on high speed for about 2 minutes or until well blended.
- Incorporate Wet Ingredients: Add the egg and vanilla extract to the mixture, then beat for an additional 2 minutes or until fluffy.
- Combine Dry and Wet Ingredients: Reduce the mixer speed to low and beat in the milk until the batter is blended (it may look curdled). Gradually add the flour mixture, beating until just combined.
- Fill Muffin Cups: Spoon the batter evenly into the lined muffin cups. Place a square of chocolate in the center of each cupcake.
- Add Cherries: Top each cupcake with a maraschino cherry and another square of chocolate.
- Bake: Bake the cupcakes in the preheated oven for 18 to 20 minutes or until a toothpick inserted off-center comes out clean.
- Cool: Allow the cupcakes to cool in the pan on a wire rack for 5 minutes before removing them from the pan to cool completely. Note that the cupcakes may sink slightly in the center.
- Prepare Frosting: In a medium bowl, beat together the cream cheese, margarine, and maraschino cherry juice using a mixer on high speed until smooth. Gradually beat in the confectioners’ sugar until well blended.
- Chill Frosting: Refrigerate the frosting for about 15 minutes or until it is firm enough to spread.
- Frost Cupcakes: Once chilled, frost the cupcakes with the prepared frosting.
- Garnish: Top each cupcake with 1 or 2 additional maraschino cherries.
- Drizzle with Chocolate: Melt the chocolate bars and scrape them into a zip-top bag. Cut a small tip off one corner of the bag and drizzle the melted chocolate over half or all of the cupcakes.
- Refrigerate: Cover the cupcakes and refrigerate them until serving or for up to 1 day.
Notes:
- These Chocolate-covered Cherry Cupcakes are best enjoyed fresh but can be stored in the refrigerator for up to a day.
- Feel free to get creative with the presentation by adding sprinkles or other decorations.
- Adjust the sweetness of the frosting to your preference by adding more or less confectioners’ sugar.
- Ensure the cupcakes are completely cooled before frosting to prevent the frosting from melting.
- Experiment with different types of chocolate for added flavor variation.
Now, indulge in the luscious combination of chocolate and cherries with these delightful cupcakes! 🍫🍒
