Dark Chocolate Cherry Cupcakes Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease or line two 12-cup muffin tins with paper liners.
• Stir flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Dig a well in the center and pour in buttermilk, eggs, butter, oil, and almond extract. Begin stirring, then use an electric mixer to make to a smooth, thick batter. Pour in cherry pie filling and stir until distributed.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Try to distribute cherries evenly.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 23 to 27 minutes. Let cool completely.

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.

Steps:

• Preheat the oven to 180C/gas mark 4.
• Melt the butter in a heavy bottomed pan.
• When it's nearly comletely melted, stir in the chocolate.
• Leave it for a moment to begin softening, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted.
• Now add the cherry jam, sugar, salt and eggs.
• Stir with a wooden spoon and when all is pretty well amalgamated stir in the flour.
• Scrape and pour into the muffin papers standing in a muffin tin and bake for 25 minutes.
• Cool in the pan for 10 minutes before turning out.
• When the cupcakes are cool, break the chocolate for the icing into little piecesand add them to the cream in a saucepan.
• Bring to the boil, remove from the heat and whisk the mixture either by hand, or with an electric mixer till it's thick and smooth.
• Ice the cakes with a spoon and put a cherry on the centre of each cake.

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.

Steps:

• Preheat oven to 350°.
• Line 24 standard-size muffin cups with paper liners.
• In a medium saucepan, combine butter, chopped chocolate, and cocoa powder.
• Cook over med-low heat, stirring frequently, until melted and smooth; cool for 15 minutes.
• In a large bowl, beat sugar and eggs at high speed with a mixer until thick and pale.
• In a small bowl, combine flour, baking powder, salt, and baking soda.
• Gradually add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
• Stir in butter-chocolate mixture.
• Spoon batter into prepared muffin cups.
• Bake for 14-16 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans for 10 minutes.
• Remove from pans and cool completely on wire racks.
• Meanwhile, make buttercream--in the top of a double boiler, whisk sugar and egg whites until combined.
• Cook over simmering water until mixture reaches 140° on a candy thermometer; do not stir.
• Immediately pour mixture into the bowl of a heavy-duty stand mixer.
• Beat at high speed for 10 minutes; decrease speed to med-low.
• With mixer running, add butter, 2 tablespoons at a time, beating just until combined after each addition.
• Add cherry-flavored syrup, beating until combined.
• Keep buttercream at room temperature until ready to frost cupcakes.
• Pipe or spread Cherry Buttercream over cupcakes.
• Store, covered, in refrigerator up to 5 days.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a 9-by-5-inch loaf pan with parchment, allowing it to hang over the sides. Spray the parchment with baking spray and set aside.
• In a large bowl, combine the cake mix, milk, melted butter and eggs until smooth. Fold in the chocolate chunks. Add the batter to the prepared loaf pan. Place the loaf pan on a sheet pan and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool slightly before removing it from the cake pan, then allow the cake to cool completely, about an hour.
• For the cherry glaze: Mix the powdered sugar, preserves and milk until thoroughly combined; it should be thick but pourable. Add the food coloring and mix through. Pour the icing over the cake, allowing it to drip down the sides. Sprinkle over the mini chocolate chips. Slice and serve.

Steps:

• Preheat the oven to 1800C/ Gas Mark 4.
• In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth – this should take 3-5 minutes using an Electric Hand Mixer.
• Add the eggs and vanilla extract and beat again briefly – add the sifted flour and baking powder and beat the mixture again until it’s well combined.
• Stir in the pieces of Dark Chocolate and Cherries using a wooden spoon (Make sure you do not crush the chocolate, otherwise when the cupcakes are baking, the chocolate won’t melt inside).
• Carefully spoon the mixture into each of the cupcake cases, filling them to about two-thirds full.
• Bake them in the oven for about 20-25 minutes – to check they are cooked, insert a skewer in the centre of the cakes which should come out clean.
• Remove from the oven and leave the cakes in their tins for about 10 minutes before carefully placing on a wire rack to cool.
• Once they are completely cool, ice the cupcakes with the Chocolate Buttercream icing using a mini palette or butter knife. For decoration, place 5-6 almonds on each top in a petal formation and a dot of white icing in the centre as the pollen.

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.

Steps:

• Heat the oven to 180C and place 12 paper cases in a bun tray.
• Cream the butter and sugar until pale and fluffy.
• Add the eggs,a little at a time,so the mixture doesn't curdle.
• Stir in the flour,then add the chocolate and cherries.
• Spoon into paper cases and bake for 20 minutes.