Chocolate Covered Cherry Cupcake Recipes

CHOCOLATE-CHOCOLATE CHERRY CUPCAKES

Steps:

• For cupcakes: Preheat the oven to 350 degrees F. Line 24 (2 1/2-inch) muffin cups with paper liners; set aside.
• In a large mixing bowl, beat the cake mix, butter, eggs, and cranberry-cherry juice with an electric mixer on low for 30 seconds. Scrape down side of bowl. Beat for 2 minutes on medium. Spoon 2 tablespoons batter into each prepared muffin cup. Spoon 1 teaspoon cherry pie filling on batter in each cup and top with another 1 tablespoon cupcake batter.
• Bake for 12 to 16 minutes or until a toothpick inserted in the cupcakes comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups and cool completely on wire rack.
• For frosting: Place the white baking chips in a medium bowl; set aside. In a small saucepan, heat the heavy cream and corn syrup over medium heat until nearly boiling. Pour the hot mixture over the white baking chips; stir until completely smooth. Let stand for 10 minutes. Stir the cream mixture into the white frosting until well mixed; set aside.
• In a small microwave-safe bowl, microwave the semisweet chocolate chips on medium for 2 minutes, stirring every 30 seconds. Place the maraschino cherries on paper towels to dry. Dip each dry cherry into melted semisweet chocolate and place on waxed paper-lined baking sheet until chocolate hardens.
• Frost each cupcake with white chocolate frosting and top with a chocolate-covered cherry.

CHOCOLATE-CHERRY CUPCAKES

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.

CHOCOLATE CHERRY CUPCAKES

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.

CHOCOLATE COVERED CHERRY CUPCAKE

Steps:

• 1. REMEMBER TO RESERVE THE LIQUID WHEN YOU DRAIN THE CHERRIES!!!
• 2. Preheat oven to 350 degrees. Place cupcake liners in 36 cupcake holes...If you only have one cupcake pan...its ok to bake one pan at a time.
• 3. Sift together flour, powder, soda and salt. Set aside.
• 4. In a large mixing bowl mix together oil, milk and juice until it comes together. Then add vanilla nd almond extract. Add sugar and mix well. Add eggs one at a time, mixing well after each addition. Gradually mix in flour mixture, mixing well. Stir in cherries and coconut, if desired.
• 5. Fill cupcake liners 2/3 full and bake at 350 for 15-20 minutes. Be careful not to overbake. When toothpick comes out almost clean, they are done...don't wait until completely clean toothpick.
• 6. Remove from oven, let cool in pans 10 min, then remove to cooling racks to cool completely. When cooled, top with your favorite chocolate frosting or a ganache, or use my chocolate fudge recipe that is also posted on here...I'll put a link in the comment section for it. After you frost the cupcakes, sprinkle with a lil coconut and I would have also put a maraschino cherry on top as well, but ran out.

CHOCOLATE-COVERED CHERRY CUPCAKES

Steps:

• 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.