Cherry Filled Cupcakes With Chocolate Frosting Recipes

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CHERRY-FILLED CUPCAKES



Cherry-Filled Cupcakes image

In this surprise-inside treat, the cupcake batter bakes around spoonfuls of pie filling. Mix things up by trying blueberry, lemon, strawberry or raspberry fillings, too.

Categories     Dessert

Time 1h15m

Yield 24

Number Of Ingredients 6

1 box Betty Crocker™ SuperMoist™ vanilla cake mix
1 can (21 oz) cherry pie filling
1 cup shortening
6 cups powdered sugar
3 tablespoons milk
24 maraschino cherries, well drained

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Make cake batter as directed on box for 24 cupcakes. For each cupcake, spoon 3 tablespoons batter into muffin cup, then spoon 2 teaspoons pie filling onto center of batter. Bake and cool as directed on box for 24 cupcakes.
  • In large bowl, beat shortening, powdered sugar and milk with electric mixer on medium speed until creamy. Place frosting in decorating bag fitted with your choice of decorating tip. Starting at outer edge of cupcakes, pipe frosting in spiral pattern, gradually elevating to a peak in center; top each with a cherry.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE CHERRY CUPCAKES



Chocolate Cherry Cupcakes image

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

1 package chocolate cake mix (regular size)
1-1/3 cups water
1/2 cup canola oil
3 large eggs
1 can (21 ounces) cherry pie filling
1 can (16 ounces) vanilla frosting
Chocolate curls, optional

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 COLA CUPCAKES WITH RED LICORICE FILLING AND MARSHMALLOW FROSTING



Chocolate Cherry Cola Cupcakes with Red Licorice Filling and Marshmallow Frosting image

Provided by Food Network

Time 42m

Yield 24 cupcakes

Number Of Ingredients 27

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup half-and-half
1/2 cup canola oil
1 tablespoon pure vanilla extract
1 cup cherry cola, warmed in microwave for 1 minute
Red Licorice Filling, recipe follows
2 cups crushed yogurt-covered pretzels
Marshmallow Frosting, recipe follows
Cherry Cola Glaze, recipe follows
5 ounces red licorice (about 10 jumbo pieces) (recommended: Red Vines)
2 cups water
1 1/2 cups granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 egg yolks, slightly beaten
8 egg whites
2 cups granulated sugar
3/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract
3 to 5 teaspoons cherry cola
3/4 cup powdered sugar

Steps:

  • Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
  • In a large bowl using an electric mixer on low speed, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, half-and-half, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the warmed cherry cola until fully combined.
  • Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 10 to 15 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
  • Fill each of the cupcakes with Red Licorice Filling. Sprinkle the crushed yogurt covered pretzels on top. Top with Marshmallow Frosting and drizzle with Cherry Cola Glaze.
  • Tear the licorice into 1 inch pieces and place in a saucepan with the water over medium heat until it comes to a boil. Remove from the heat and let cool. Whisk in the sugar, cornstarch, salt, and egg yolks. Cook over medium heat, whisking constantly, until thick and bubbly. Continue to cook for 1 minute, and then remove from the heat. Cool to room temperature.
  • Place the egg whites, sugar, and cream of tartar in a heat-safe bowl over a saucepan with boiling water. Whisk constantly over the heat for 1 to 3 minutes. Once the sugar has dissolved, remove from the heat and beat with an electric mixer on high until stiff peaks have formed, 5 to 7 minutes. Stir in the vanilla extract.
  • Add the cherry cola, 1 teaspoon at a time, to the powdered sugar until it has a good consistency to drizzle on cupcakes.

CHERRY-FILLED CUPCAKES WITH CHOCOLATE FROSTING



Cherry-Filled Cupcakes with Chocolate Frosting image

Here's the bake shop version of the sweet shop favorite, chocolate-covered cherries. Each cupcake's got a maraschino cherry baked inside.

Provided by My Food and Family

Categories     Home

Time 1h23m

Yield 24 servings

Number Of Ingredients 7

1 pkg. (2-layer size) white cake mix
24 maraschino cherries, stemmed, drained and patted dry
2 oz. BAKER'S Unsweetened Chocolate
1 pkg. (16 oz.) powdered sugar
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
3 Tbsp. milk

Steps:

  • Heat oven to 350º F.
  • Prepare cake batter as directed on package. Spoon 2 Tbsp. batter into each of 24 paper-lined muffin cups. Top each with 1 cherry; cover with remaining batter.
  • Bake 20 to 23 min. or until toothpick inserted near centers comes out clean. Cool 10 min.; remove from pan to wire racks. Cool completely.
  • Microwave chocolate in medium microwaveable bowl on HIGH 1-1/2 min. or until almost melted, stirring every 30 sec.; stir until completely melted. Cool 5 min. Add sugar, cream cheese and vanilla; beat with mixer until blended. Gradually add milk, beating until blended. Spread onto cupcakes.

Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 37 g, Fiber 1 g, Sugar 28 g, Protein 2 g

CHOCOLATE-CHERRY CUPCAKES WITH CREAM CHEESE BUTTERCREAM FROSTING



Chocolate-Cherry Cupcakes with Cream Cheese Buttercream Frosting image

Combine 2 tasty flavors and create something even more delicious! Chocolate plus cherry flavor inside, and a cherry on top of luscious buttercream frosting, will have your family asking for more.

Provided by Bibi

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h40m

Yield 24

Number Of Ingredients 10

2 (10 ounce) jars stem-on maraschino cherries
2 tablespoons Kirsch (cherry-flavored brandy), or as needed
3 eggs
½ cup vegetable oil
1 (15.25 ounce) package devil's food cake mix
2 (3 ounce) packages cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
¼ teaspoon salt
3 cups powdered sugar, sifted, or more as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Strain maraschino cherries over a large measuring cup. Count out 24 cherries with their stems intact and set aside on paper towels. Remove stems from the remaining cherries and place one in the bottom of each lined muffin cup.
  • Stir cherry-flavored brandy into the cherry juice. Add more brandy or water to total 1 1/4 cups liquid. Pour liquid into a bowl.
  • Add eggs and oil; beat with an electric mixer on low speed until just combined. Add cake mix and beat on medium speed for about 2 minutes. Evenly divide batter among the muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the tins for about 10 minutes. Transfer to a wire rack to cool completely, about 50 minutes.
  • Meanwhile, make the frosting. Combine cream cheese and butter in the bowl of an electric mixer and beat on medium speed until blended, about 1 minute. Add vanilla extract and salt; beat for 1 minute more. Add powdered sugar, 1 cup at a time, beating after each addition. Add additional powdered sugar if frosting is too thin.
  • Frost each cupcake and garnish with the reserved cherries.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 35.8 g, Cholesterol 42.2 mg, Fat 13.1 g, Fiber 0.3 g, Protein 2.8 g, SaturatedFat 5.2 g, Sodium 187.2 mg, Sugar 23.7 g

CHOCOLATE-CHERRY CUPCAKES



Chocolate-Cherry Cupcakes image

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

2 ½ cups frozen tart cherries, pitted
½ cup white sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup firmly packed dark brown sugar
½ cup unsalted butter, softened
½ cup white sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup sour cream, at room temperature
½ cup strongly brewed coffee, cooled to room temperature
1 cup unsalted butter, softened
4 cups powdered sugar, or as needed
1 teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons heavy cream

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

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