CHOCOLATE CHERRY FROSTING
Melted chocolate gets whipped into this melt-in-your-mouth chocolate cherry frosting. Hints for making this easy buttercream recipe that is delicious on cakes, cupcakes, brownies and cookies.
Provided by Julie Clark
Categories Dessert
Time 5m
Number Of Ingredients 5
Steps:
- In a mixer bowl, beat the butter for 2-3 minutes until it is creamy and almost white in appearance.
- Add in the powdered sugar, melted chocolate and 2 tablespoons of cherry juice until light and fluffy. (Add in additional juice, one tablespoon at a time, until the frosting is the consistency you like.)
- Gently fold in the drained chopped cherries (these should be well drained so that it doesn't add more liquid to your frosting).
- Frost on cupcakes, cakes, brownies or cookies.
- Refrigerate leftover frosting.
Nutrition Facts : Calories 316 kcal, Carbohydrate 41 g, Fat 17 g, SaturatedFat 11 g, Cholesterol 40 mg, Sodium 137 mg, Sugar 39 g, ServingSize 1 serving
CHOCOLATE-CHERRY CUPCAKES WITH CREAM CHEESE BUTTERCREAM FROSTING
Combine 2 tasty flavors and create something even more delicious! Chocolate plus cherry flavor inside, and a cherry on top of luscious buttercream frosting, will have your family asking for more.
Provided by Bibi
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h40m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Strain maraschino cherries over a large measuring cup. Count out 24 cherries with their stems intact and set aside on paper towels. Remove stems from the remaining cherries and place one in the bottom of each lined muffin cup.
- Stir cherry-flavored brandy into the cherry juice. Add more brandy or water to total 1 1/4 cups liquid. Pour liquid into a bowl.
- Add eggs and oil; beat with an electric mixer on low speed until just combined. Add cake mix and beat on medium speed for about 2 minutes. Evenly divide batter among the muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the tins for about 10 minutes. Transfer to a wire rack to cool completely, about 50 minutes.
- Meanwhile, make the frosting. Combine cream cheese and butter in the bowl of an electric mixer and beat on medium speed until blended, about 1 minute. Add vanilla extract and salt; beat for 1 minute more. Add powdered sugar, 1 cup at a time, beating after each addition. Add additional powdered sugar if frosting is too thin.
- Frost each cupcake and garnish with the reserved cherries.
Nutrition Facts : Calories 269.7 calories, Carbohydrate 35.8 g, Cholesterol 42.2 mg, Fat 13.1 g, Fiber 0.3 g, Protein 2.8 g, SaturatedFat 5.2 g, Sodium 187.2 mg, Sugar 23.7 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 CREAM CHEESE CUPCAKES
I got the recipe for these moist , filled cupcakes from a dear friend about 25 years ago. I have made them many times for my family and for church functions. They're irresistable. -Vivian Morris, Cleburne, Texas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 cupcakes.
Number Of Ingredients 18
Steps:
- For filling, in a small mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in egg and 1/2 teaspoon salt until combined. Fold in chocolate chips; set aside., In a bowl, combine the flour, cocoa, baking soda, and remaining sugar and salt. In another bowl, whisk the water, oil and vinegar; stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full with batter. Drop filling by heaping tablespoonfuls into the center of each. Bake at 350° for 24-26 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large mixing bowl, combine confectioners' sugar, cocoa, butter, milk and vanilla; beat until blended. Frost cupcakes; sprinkle with pecans. Store in the refrigerator.
Nutrition Facts : Calories 358 calories, Fat 17g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 268mg sodium, Carbohydrate 52g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE CUPCAKES WITH CREAM CHEESE-OREO®-BUTTERCREAM FROSTING
Moist and dangerously delicious!
Provided by Jessica Horton
Categories Desserts Frostings and Icings Chocolate
Time 1h20m
Yield 24
Number Of Ingredients 20
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
- Whisk flour, cocoa powder, baking soda, baking powder, espresso powder, cinnamon, and salt together in a bowl. Whisk in white sugar and brown sugar.
- Beat eggs, water, and vanilla extract together in a separate bowl. Add sour cream and oil and beat well. Add egg mixture to the bowl with the flour mixture and mix well until no dry spots remain. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
- Meanwhile, place cream cheese and butter into the bowl of a stand mixer and cream together until smooth. Add vanilla extract and mix. Add confectioners' sugar and mix on medium-low speed; whip into a firm consistency, 2 to 5 minutes. Frosting will thicken as you whip. Add milk 1 tablespoon at a time to thin if necessary.
- Crush whole cookies into crumbs in a food processor. Mix cookie crumbs into frosting using a rubber spatula. Chill frosting in the refrigerator for about 15 minutes before piping onto cooled cupcakes.
Nutrition Facts : Calories 306 calories, Carbohydrate 45 g, Cholesterol 50.8 mg, Fat 13.5 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 6.5 g, Sodium 253.6 mg, Sugar 35.1 g
DOUBLE CHOCOLATE MALT SHOP CUPCAKES W CHERRY-VANILLA BUTTERCREAM
Saw this on the a show for the Foodnetwork. It won, so I wanted to post this here. I have not made this yet. I wil be making them for my coworkers for Valentine's Day.
Provided by krazynthekitchen
Categories Dessert
Time 42m
Yield 18 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. line 2 regular 12- cuo tins with paper liners.
- In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Whisk until well blended.
- In a medium bowl, whisk together the milk, malted milk powder, and espresso powder. Add the canola oil and eggs; whisk to blend. Add the milk mixture to the flour mixature and beat until smooth. Add the sour cream and vanilla and beat until combined. Stir in the minature chocolate chips.
- Divide the batter among the prepared cupcake tins, filling only halfway full. Bake the cupcakes for 15 to 17 minutes, until they spring back when touched and a toothpick inserted into the center emerges clean.
- While the cupcakes bake, prepare the buttercream. In the bowl of an electris mixer fitted with the paddle attachment, mix together the sugar and the butter on medium-low speed until well blended. Add the vanilla and whipping cream and beat on medium speed for 2 minutes, until light, spreadable and fluffy. Beat in the cherry preserves until well incorporated.
- When the cupcakes have finished baking, let sit in the pans for 2 minutes and then transfer the cupcakes to the wire racks to cool for 10 minutes more.
- While the cupcakes cool, transfer the buttercream to a patry bag fitted with a large star tip. Alternatively, you can frost the cupcakes with a knife or offset spatula. When th ecupcakes have cooled, pipe the buttercream on decorativve swirls on top of the cupcake ( or swirl with a spatula ). Garnish on top of each cupcake with a malted milk ball or cherry and serve.
Nutrition Facts : Calories 514.2, Fat 28.9, SaturatedFat 13.3, Cholesterol 70.1, Sodium 206.6, Carbohydrate 63.1, Fiber 1.7, Sugar 48.4, Protein 4.1
DARK CHOCOLATE CUPCAKES WITH CHERRY BUTTERCREAM
Make and share this Dark Chocolate Cupcakes With Cherry Buttercream recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h46m
Yield 24 cupcakes
Number Of Ingredients 14
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.
Nutrition Facts : Calories 400.5, Fat 28.1, SaturatedFat 17.4, Cholesterol 92.6, Sodium 254.7, Carbohydrate 37, Fiber 2.1, Sugar 24.5, Protein 5.1
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