Chocolate Cupcakes with Cherry Frosting – Perfect For Valentine’s Day!
I put a little twist on some Chocolate Cupcakes with Cherry Frosting. Because, why not, right? Valentine’s Day is coming up and I wanted to add a bit of ‘Omph’ to the same old, same old Chocolate Cupcakes with Cherry Frosting recipe we have. I threw in some Maraschino cherry juice to the Butter Cream frosting recipe (normally, I just use artificial cherry flavoring) And for real, the words ‘Pretty please with a cherry on top‘ took on a whole new meaning! Baking like BAM, frosting like POW!! Chocolate Cupcakes with Cherry Frosting Perfection!
Yesterday, over on the other blog, we posted a recipe for Red Velvet Cupcakes With Cream Cheese Frosting, and it was a total hit. Like, smacked it out of the ballpark on Pinterest kind of hit. So today, I figured we should show you the Chocolate Cupcakes with Cherry Frosting that were in the background of that photo. After getting a few
thousand hundred OK, 12 emails asking for the recipe, I’m guessing you guys will make these too, right? These are what I’m dropping off at the school for their party. I think I should probably grab an extra pack of napkins too!
Chocolate Cupcakes with Cherry Frosting
- 3/4 Cup Flour
- 1/3 Cup Cocoa Powder
- 1 TSP Baking Powder
- 1/2 TSP Baking Soda
- 1/4 TSP Salt
- 1/3 Cup Unsalted Butter (softened, room temperature)
- 3/4 Cup Sugar
- 2 Eggs
- 1 TSP Vanilla
- 1/2 Cup Sour Cream (this is what really makes them moist! don’t skip this!)
1st let’s preheat the oven to 350*. Line your muffin cups with paper baking cups. (go fancy, go plain, whatever, your kitchen, your call) In a small mixing bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In large bowl, beat butter on medium to high for about 30 seconds. Add sugar and beat until it’s nice and smooth. Beat in eggs and vanilla and make sure it’s still smooth. (don’t skip this next step now!) Beat in sour cream and flour mixture set aside in small bowl. You want to make sure all the lumps from the flour are gone, ‘cuz that’s just yucky. Make sure your batter is really smooth! Divide up batter to fill each cup (I use an ice cream scoop, it’s just less messy!) Bake for about 20 minutes or until top springs back. Remove from oven and cool completely before you even think about decorating. What a mess it is plopping frosting on warm cupcakes!
Maraschino Cherry Butter Cream Frosting
- 2 Sticks Unsalted Butter (softened, room temperature)
- 1/2 TSP Vanilla
- 4 Cups Powdered Sugar
- 5 TBSP Maraschino Cherry Juice (or more/less – to taste)
In large mixing bowl, cream butter and vanilla until smooth. Now, alternate adding 1 tablespoon of cherry juice and 1 cup of powdered sugar until all are combined. Beat until light and fluffy. Give it a little taste test and see if you want a bit more BAM with the juice. Don’t over do it or your frosting will be the opposite of ‘fluffy’. Decorate!! As you can see, we added some sprinkles but you can really top these with tons of different goodies. Those cute little conversational heart candies, would be cool too!
Or, put an actual Maraschino Cherry on top! Maybe even go for some chocolate shavings! Have fun!
Will you be trying out these Chocolate Cupcakes with Cherry Frosting? Drop me a note and let me know how yours turn out!