Makes 24
Rich chocolate cake, topped with creamy chocolate frosting and filling with natural cherry filling. It’s just like biting into a chocolate covered cherry, but better.
Ingredients
For Cupcakes:
- 2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup butter or oil
- 1 1/2 cups sugar
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 cups cocoa powder
- 1/2 chocolate chips
For Icing:
- 1 1/2 cups butter, softened
- 5 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 4 tablespoons cocoa powder
- 2 tablespoons milk
For Cherry Filling:
- 4 cups cherries, pitted
- 1/4 cup cornstarch
- 1 cup sugar
- 1 teaspoon lemon juice (optional)
Instructions
For Cupcakes:
- Preheat oven to 350 degrees. Line muffin tin and set aside.
- In electric mixer mix flour, sugar, baking powder, cocoa powder, chocolate chips, and salt. Then butter or oil, and eggs one at a time. Proceed by adding the vanilla extract and milk.
- Fill cupcake liners with batter and bake 15 to 20 minutes.
For Icing:
- In clean electric mixer or bowl slowly mix cocoa powder, butter, and powder sugar and stir well.
- Add vanilla and milk, continue to mix until icing is creamy and smooth in texture.
For Cherry Filling:
- Place cherries and lemon juice in covered pan on medium heat, simmer 10-15 minutes until juices are released.
- Combine sugar and cornstarch, pour over cherries, stir until both mixtures are combined, and continue to simmer for two minutes or until mixture has thickened.
- Remove cherries from heat and set aside to let cool.
Assembling:
- Remove cupcakes from oven and set aside to let cool.
- Once cool, take a spoon and spoon out a small hole in the middle of each cupcake. Save spooned out cake for later.
- Fill each hole with cherry filling and place a piece of the spooned out cake on top of the filling to cover the hole.
- Place icing into a piping bag and ice each cupcake.
- Garnish with left over cherries.
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