CHOCOLATE COVERED CHERRY CUPCAKE

Chocolate Covered Cherry Cupcake image

Provided by Wendy Rusch

Number Of Ingredients 13

2 1/4 c flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 c vegtable oil
1 c coconut milk
1/2 c maraschino cherry juice
1 tsp vanilla
1 tsp almond extract
1 c sugar
2 eggs
1/2 c maraschino cherries, drained and chopped
1/2 c coconut, optional

Steps:

1. REMEMBER TO RESERVE THE LIQUID WHEN YOU DRAIN THE CHERRIES!!!
2. Preheat oven to 350 degrees. Place cupcake liners in 36 cupcake holes...If you only have one cupcake pan...its ok to bake one pan at a time.
3. Sift together flour, powder, soda and salt. Set aside.
4. In a large mixing bowl mix together oil, milk and juice until it comes together. Then add vanilla nd almond extract. Add sugar and mix well. Add eggs one at a time, mixing well after each addition. Gradually mix in flour mixture, mixing well. Stir in cherries and coconut, if desired.
5. Fill cupcake liners 2/3 full and bake at 350 for 15-20 minutes. Be careful not to overbake. When toothpick comes out almost clean, they are done...don't wait until completely clean toothpick.
6. Remove from oven, let cool in pans 10 min, then remove to cooling racks to cool completely. When cooled, top with your favorite chocolate frosting or a ganache, or use my chocolate fudge recipe that is also posted on here...I'll put a link in the comment section for it. After you frost the cupcakes, sprinkle with a lil coconut and I would have also put a maraschino cherry on top as well, but ran out.