Chocolate Cherry Cupcakes –
One of my favorite flavor combinations comes from my childhood. My Mom would occasionally buy chocolate covered cherries, those little maraschino cherries soaking in a sugary sauce and tucked inside a little chocolate shell. Mom always offered to us first, although she, too, loved the little sweet treats! I always had more than one. I’d pop the first into my mouth and break it apart as I devoured it. The next would be eaten a little more slowly, as I savored the rich chocolate and cherry blend.
This recipe takes me back to those little chocolate covered cherries. Not intended for everyday, these Chocolate Cherry Cupcakes might bring a bit of memories back for you, too!
Ingredients for chocolate cupcakes:
1 3/4 C Flour (use white wheat for a little nutritional boost)
2 C Sugar (we sometimes substitute date sugar to make it healthier)
1 C Cocoa
1 1/2 TSP Baking Soda
1 1/2 TSP Baking Powder
1 TSP Salt
1 C Whole Milk
1/2 C Oil
2 TSP Vanilla
1 C Boiling Water
Ingredients for Cherry Frosting:
2 C powdered sugar
1/2 C unsalted butter
3 TBSP heavy whipping cream
1/4 C Maraschino Cherry Juice
-Preheat oven to 350 degrees.
-Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
-In a separate bowl add the eggs, whole milk, oil, and vanilla.
-Add the bowl containing the eggs, whole milk, oil, and vanilla to the bowl holding the dry ingredients.
-Mix all together until fully incorporated.
-Beat for 3 minutes on medium.
-Slowly add the boiling water starting with a small amount then pour in the remaining boiling water.
-The batter may be a little runny.
-Scoop batter into cupcake paper liners until 3/4 full.
-Bake at 350 degrees for 15-18 minutes.
-Remove from oven and allow to cool for 10 minutes.
-Top each cupcake with the Cherry Frosting and add a Maraschino Cherry.
Special Touch! You may want to chop a few cherries and add to the batter before baking. You can also add a few to the frosting before topping the cupcakes!