Chocolate Cherry Cupcake Recipe
I found this recipe and knew I had to share it! I was especially captivated when I saw that the cherry was dipped in Chocolate!!!!
Source SandraLee semi homemade
This makes 24 cupcakes
1 package chocolate cake mix
1 1/3 cups cranberry-cherry juice
1/2 cup (1 stick) butter (at room temperature)
1/2 cup cherry pie filling
1 1/4 cups white chocolate baking chips
7 tablespoons heavy cream
1 1/2 tsp light-color corn syrup
1 1/4 cups whipped white frosing
1/3 cup semisweet chocolate chips
1 jar (10 ounces) marachino cherries with stems, drained
Preheat oven to 350 degrees fahrenheit. Line 2 muffin tins with cupcake liners and set aside.
In a large bowl, beat cake mix, cranberry-cherry juice, butter, and eggs with an electric mixer on low for 30 seconds. Scrape down side of bowl and beat for 2 minutes on medium. Spoon 2 tablespoons of the batter into each cupcake liner. Spoon 1 teaspoon of the cherry pie filling on batter in each cup; top with another 1 tablespoon of the batter.
Bake for 12 to 16 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups; cool completely on rack.
For white frosting, place white baking chips in a medium bowl and set aside. In a small saucepan, heat cream and corn syrup over medium heat until nearly boiling. Pour over white baking chips; stir until completely smooth. Let stand for 10 minutes. Stir cream mixture into white frosting until well mixed and set aside.
In a small microwave-safe bowl, microwave semisweet chocolate chips on medium for 2 minutes, stirring every 30 seconds. Place maraschino cherries on paper towels to dry. Dip each dry cherry into melted semisweet chocolate; place on waxed paper-lined baking sheet until chocolate hardens.
Frost each cupcake with white chocolate frosting and top with a chocolate-covered cherry!
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