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Cherry Chocolate Chip Cupcakes
When it comes to desserts, these Cherry Chocolate Chip Cupcakes are where it's at! Filled with chocolate chips and cherries and topped with a cherry buttercream frosting.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
18
Calories
455
kcal
Author
Brandie @ The Country Cook
Ingredients
Cupcakes:
½
cup
unsalted butter (1 stick),
softened to room temperature
1
cup
granulated sugar
2
large
eggs
2
teaspoons
vanilla extract
1 ½
cups
all-purpose flour
1 ½
teaspoons
baking powder
½
teaspoon
salt
¾
cup
milk
1
cup
mini semi sweet chocolate chips
10
ounce
jar maraschino cherries,
drained and chopped (keeping some of the juice for the frosting.
Frosting:
1
cup
unsalted butter (2 sticks),
softened to room temperature
4
cups
powdered sugar
4-5
tablespoons
maraschino cherry juice
Toppings:
18
maraschino cherries with stems
2
Hershey chocolate bars,
for shavings topping
Instructions
Preheat oven to 350F degrees. Line a cupcake pan with paper liners or spray the wells with a non-stick baking spray.
In a large bowl, using a hand or stand mixer, beat the butter and sugar together until light and fluffy.
Add in the eggs, one at a time, beating between each one. Mix in the vanilla extract.
In a small bowl, whisk together the flour, baking powder, and salt.
Add the flour mixture into the batter and mix until well combined.
Slowly add in the milk and continue to mix everything together until the batter is creamy and lump free.
Fold in the cherries and the chocolate chips.
Fill the cupcake liners about ¾ of the way full and bake for 20-25 minutes, until a toothpick comes out clean.
Cool completely before frosting.
Frosting:
In a large bowl, beat together the powdered sugar and softened butter until it’s thick and creamy in texture.
Add in the maraschino juice, starting with 3 tablespoons, and mix until combined.
Continue adding in more maraschino juice, 1 tablespoon at a time, until the desired consistency has been reached.
Fill a piping bag with the frosting and frost each cupcake. Or spread the frosting onto the cupcakes with a knife.
This will top 18 cupcakes for a tall pipped frosting or 24 cupcakes with a knife spread.
Top each cupcake with some chocolate shavings and a cherry with the stem!
Notes
Do not overfill your cupcake liners. Doing this can cause your cupcake mixture to overflow and be baked onto the pan.
I use semi-sweet chocolate chips in the batter but feel free to use milk or dark chocolate if you desire.
Let these cool in the pan slightly before removing to a wire rack to cool completely before frosting.
Also, I use a Hershey's chocolate bar to make chocolate shavings for the top, but you can really use any flavor of baking bar that you like.
Make sure you add in one egg at a time. This ensures that the eggs are distributed evenly throughout the batter.
I like to use a Wilton 1M piping tip for these, but feel free to decorate how you like.
To chop the cherries, you can use a small food processor or a knife, whatever is easier for you.
Nutrition
Calories:
455
kcal
|
Carbohydrates:
65
g
|
Protein:
3
g
|
Fat:
21
g
|
Sodium:
81
mg
|
Fiber:
2
g
|
Sugar:
53
g