Best Dark Chocolate Cherry Cupcakes Recipes

DARK CHOCOLATE-CHERRY CUPCAKES

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.

DARK CHOCOLATE CUPCAKES WITH CHERRY BUTTERCREAM

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.

DARK CHOCOLATE CUPCAKES WITH CHERRY BUTTERCREAM

Steps:

• Preheat oven to 350F. Line 24 muffin cups with paper liners.
• In a medium saucepan, cook butter, chocolate, and cocoa powder over medium low heat, stirring frequently, until melted and smooth. Let cool for 15 minutes.
• In a large bowl, beat sugar and eggs with a mixer at high speed until thick and pale. In a medium bowl, whisk together flour and next 3 ingredients. Gradually add flour mixture to egg mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition; stir in chocolate mixture. Spoon batter into prepared muffin cups.
• Bake for 14-16 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Pipe or spread cherry buttercream onto cupcakes. Cover and refrigerate for up to 3 days.
• For the cherry buttercream: In the top of a double boiler, whisk together sugar and egg whites until combined. Cook, without stirring, over simmering water until a candy thermometer registers 140F. Immediately pour mixture into the work bowl of a heavy duty stand mixer, and beat at high speed for 10 minutes.
• Reduce speed to medium low, and add butter, 2 tablespoons at a time, beating just until combined after each addition. Beat in syrup until combined. Store buttercream at room temperature until ready to use.