Side Pannel
Chocolate Cherry Cupcakes
Chocolate Cherry Cupcakes
- Recipe Submitted by maryjosh on 09/29/2016
Ingredients List
- 2 tablespoons vegetable oil
- 6 tablespoons unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 6 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 3/4 cup black cherry preserves (or regular cherry preserves)
- For the frosting
- 1 cup unsalted butter, softened
- 3 cup powdered sugar
- 2 tablespoons heavy cream
- 1/3 cup black cherry preserves (or regular cherry preserves)
Directions
Preheat the oven to 350°F. Line 12 muffin cups with paper liners. Set aside.
In a large bowl, beat together the oil, butter, and sugars until fluffy. Add the eggs one at a time beating well after each addition. Beat in the vanilla.
In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk. Gradually add the flour mixture to the butter mixture alternating with the milk, begin and end with the flour mixture. Beat until well blended.
Spoon 2 Tbs of batter into the paper lined muffin pans. Bake for 15-20 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs. Remove cupcakes immediately from pans, and cool completely on a wire rack.
Use the point of a sharp knife to cut a small well in the top center of the cupcakes and fill with cherry preserves. Replace the top portion of the cupcake and top with frosting. Garnish with fresh cherries dipped in chocolate if desired.
Make the frosting
Beat butter on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy. Beat in cream until frosting reaches spreading consistency. Beat in the cherry preserves. If the frosting becomes too loose or curdled looking, add more powdered sugar, 1 tablespoon at a time until the frosting comes together once again.
In a large bowl, beat together the oil, butter, and sugars until fluffy. Add the eggs one at a time beating well after each addition. Beat in the vanilla.
In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk. Gradually add the flour mixture to the butter mixture alternating with the milk, begin and end with the flour mixture. Beat until well blended.
Spoon 2 Tbs of batter into the paper lined muffin pans. Bake for 15-20 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs. Remove cupcakes immediately from pans, and cool completely on a wire rack.
Use the point of a sharp knife to cut a small well in the top center of the cupcakes and fill with cherry preserves. Replace the top portion of the cupcake and top with frosting. Garnish with fresh cherries dipped in chocolate if desired.
Make the frosting
Beat butter on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy. Beat in cream until frosting reaches spreading consistency. Beat in the cherry preserves. If the frosting becomes too loose or curdled looking, add more powdered sugar, 1 tablespoon at a time until the frosting comes together once again.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
