Best 4 Dark Chocolate Cherry Cupcakes Recipes
Indulge in the decadent pleasure of Dark Chocolate Cherry Cupcakes, a symphony of flavors that will tantalize your taste buds. These cupcakes are a delightful fusion of rich chocolate and luscious cherries, perfectly balanced to create an unforgettable treat. Each bite offers a moist and fluffy chocolate cake, studded with juicy and plump cherries, enveloped in a luscious dark chocolate ganache. This recipe collection includes variations to cater to different preferences, such as a gluten-free version for those with dietary restrictions, ensuring everyone can savor these delectable cupcakes. Whether you're a seasoned baker or a novice in the kitchen, these recipes provide clear and detailed instructions, guiding you through the process of creating these delightful treats. So, prepare to embark on a culinary journey as we explore the world of Dark Chocolate Cherry Cupcakes.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE-CHERRY CUPCAKES
If you're a fan of chocolate and cherry, then these cupcakes are for you! Start by making a quick cherry compote to use in both the cupcakes and the frosting for maximum cherry flavor! The cherry buttercream recipe makes enough to generously frost the cupcakes, so keep that in mind when making it!
Provided by Kim
Time 1h40m
Yield 24
Number Of Ingredients 21
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.
Nutrition Facts : Calories 337.5 calories, Carbohydrate 50.8 g, Cholesterol 51.9 mg, Fat 15.1 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 9.3 g, Sodium 214.9 mg, Sugar 39.4 g
DARK CHOCOLATE-CHERRY CUPCAKES
Moist, chocolaty cupcakes with juicy pie cherries inside. Adapted from Kelly Smith's "Dark Chocolate Cake II."
Provided by Taylor R
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 45m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 185.8 calories, Carbohydrate 33.6 g, Cholesterol 21 mg, Fat 5.3 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 209.1 mg, Sugar 17.2 g
CHOCOLATE CHERRY CUPCAKES
Inside each of these cupcakes is a fruity surprise! I start with a convenient cake mix to produce these special treats. -Bertille Cooper, California, Maryland
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 252 calories, Fat 11g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 187mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE-CHOCOLATE CHERRY CUPCAKES
Provided by Sandra Lee
Time 1h24m
Yield 24 cupcakes
Number Of Ingredients 11
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.
Tips:
- Use high-quality dark chocolate for the best flavor.
- If you don't have a cherry pitter, you can use a small knife to cut around the pit.
- Be careful not to overmix the batter, as this can make the cupcakes tough.
- Fill the cupcake liners only 2/3 full, as they will rise during baking.
- Bake the cupcakes until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting them.
- If you are using a store-bought chocolate frosting, you can add a few tablespoons of cherry preserves to give it a cherry flavor.
Conclusion:
These dark chocolate cherry cupcakes are a delicious and decadent treat that is perfect for any occasion. They are easy to make and can be customized to your liking. So next time you are looking for a special dessert, give these cupcakes a try.
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