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prettygirlfood: Chocolate Cherry Cupcakes Recipe Yield: 14 cupcakes 2 C all-purpose flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 C cocoa powder 3/4 C unsalted butter, room temperature 2/3 C brown sugar 2 large eggs 2/3 C sour cream 2 tsp vanilla extract 2/3 C liquid from a jar of maraschino cherries (I used a jar from Whole Foods with no high-fructose corn syrup) 8 oz dark chocolate chips In a medium-sized mixing bowl, whisk flour, baking powder, baking soda, and cocoa powder. In another medium-sized bowl, beat butter and sugar until well combined. Mix eggs, sour cream, vanilla extract, and cherry liquid into the wet ingredients. Slowly incorporate the flour mixture into the wet ingredients until just combined. Fold in chocolate chips. Divide evenly between 14 cupcake liners. Bake at 350 F for 30 minutes. Your Frosting ChoicesAs I mentioned above, I made two different frostings for these cupcakes: maraschino cherry buttercream (the one that looks white in the photos) and chocolate black cherry cream cheese (the one that looks pink in the photos).  While I’m not a fan of buttercream or maraschino cherries, I thought Bride 4.0 would enjoy that option.  It turns out that she, like me, preferred the cream cheese frosting.  However, since some tasters raved about the buttercream, I am sharing both options.Maraschino Cherry Buttercream FrostingNote: Double this recipe if you prefer lots of frosting. 1/2 C unsalted butter, room temperature 2 C powdered sugar (If you prefer a thicker frosting, add more powdered sugar.) 5 tbsp liquid from a jar of maraschino cherries 1 tbsp vanilla bean paste (you can use vanilla extract instead, but vanilla bean paste is so much better - read my post on vanilla bean paste for more details) 2 tbsp milk Mix butter and powdered sugar until the mixture looks like frosting. Mix in the cherry liquid, vanilla bean paste, and milk.  Pipe or spread on cupcakes. Black Cherry Cream Cheese FrostingNote: Double this recipe if you prefer lots of frosting. 8 oz cream cheese, room temperature 4 tbsp unsalted butter, room temperature 3 C powdered sugar 6 tbsp black cherry jam 2 tsp chocolate extract (You can use vanilla extract if you don’t want to buy something special, but the chocolate extract adds a subtle chocolate flavor while allowing the frosting to remain pink.) Mix cream cheese and butter until light and fluffy. Slowly mix in powdered sugar until the mixture looks like frosting. Mix in jam and chocolate extract until combined. Spread or pipe on cupcakes.

prettygirlfood:

Chocolate Cherry Cupcakes Recipe

Yield: 14 cupcakes

  • 2 C all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 C cocoa powder
  • 3/4 C unsalted butter, room temperature
  • 2/3 C brown sugar
  • 2 large eggs
  • 2/3 C sour cream
  • 2 tsp vanilla extract
  • 2/3 C liquid from a jar of maraschino cherries (I used a jar from Whole Foods with no high-fructose corn syrup)
  • 8 oz dark chocolate chips
  1. In a medium-sized mixing bowl, whisk flour, baking powder, baking soda, and cocoa powder.
  2. In another medium-sized bowl, beat butter and sugar until well combined.
  3. Mix eggs, sour cream, vanilla extract, and cherry liquid into the wet ingredients.
  4. Slowly incorporate the flour mixture into the wet ingredients until just combined.
  5. Fold in chocolate chips.
  6. Divide evenly between 14 cupcake liners.
  7. Bake at 350 F for 30 minutes.

Your Frosting Choices

As I mentioned above, I made two different frostings for these cupcakes: maraschino cherry buttercream (the one that looks white in the photos) and chocolate black cherry cream cheese (the one that looks pink in the photos).  While I’m not a fan of buttercream or maraschino cherries, I thought Bride 4.0 would enjoy that option.  It turns out that she, like me, preferred the cream cheese frosting.  However, since some tasters raved about the buttercream, I am sharing both options.

Maraschino Cherry Buttercream Frosting

Note: Double this recipe if you prefer lots of frosting.

  • 1/2 C unsalted butter, room temperature
  • 2 C powdered sugar (If you prefer a thicker frosting, add more powdered sugar.)
  • 5 tbsp liquid from a jar of maraschino cherries
  • 1 tbsp vanilla bean paste (you can use vanilla extract instead, but vanilla bean paste is so much better - read my post on vanilla bean paste for more details)
  • 2 tbsp milk
  1. Mix butter and powdered sugar until the mixture looks like frosting.
  2. Mix in the cherry liquid, vanilla bean paste, and milk. 
  3. Pipe or spread on cupcakes.


Black Cherry Cream Cheese Frosting

Note: Double this recipe if you prefer lots of frosting.

  • 8 oz cream cheese, room temperature
  • 4 tbsp unsalted butter, room temperature
  • 3 C powdered sugar
  • 6 tbsp black cherry jam
  • 2 tsp chocolate extract (You can use vanilla extract if you don’t want to buy something special, but the chocolate extract adds a subtle chocolate flavor while allowing the frosting to remain pink.)
  1. Mix cream cheese and butter until light and fluffy.
  2. Slowly mix in powdered sugar until the mixture looks like frosting.
  3. Mix in jam and chocolate extract until combined.
  4. Spread or pipe on cupcakes.



4 months ago

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