Chocolate Chocolate Cherry Cupcakes Food

CHOCOLATE CHERRY CUPCAKES

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.

CHOCOLATE CHERRY CUPCAKES

Steps:

• Preheat the oven to 180C/gas mark 4.
• Melt the butter in a heavy bottomed pan.
• When it's nearly comletely melted, stir in the chocolate.
• Leave it for a moment to begin softening, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted.
• Now add the cherry jam, sugar, salt and eggs.
• Stir with a wooden spoon and when all is pretty well amalgamated stir in the flour.
• Scrape and pour into the muffin papers standing in a muffin tin and bake for 25 minutes.
• Cool in the pan for 10 minutes before turning out.
• When the cupcakes are cool, break the chocolate for the icing into little piecesand add them to the cream in a saucepan.
• Bring to the boil, remove from the heat and whisk the mixture either by hand, or with an electric mixer till it's thick and smooth.
• Ice the cakes with a spoon and put a cherry on the centre of each cake.

CHOCOLATE-COVERED CHERRY CUPCAKES

Steps:

• Heat oven to 350°F.
• Line 12 regular-size (2 1/2-in. diameter) muffin cups with paper or foil liners.
• Whisk flour and cocoa powder in a small bowl until blended; set aside.
• In a large bowl, beat butter, sugar, baking powder, baking soda and salt with a mixer on high speed 2 minutes or until well blended.
• Add egg and vanilla; beat 2 minutes or until fluffy.
• Reduce mixer speed to low; beat in milk (batter will look curdled), then the flour mixture just until blended.
• Spoon evenly into lined muffin cups Place a square of chocolate in center of each cupcake.
• Top with a cherry and another square of chocolate.
• Bake 18 to 20 minutes until a pick inserted off center comes out clean.
• Cool in pan on a wire rack 5 minutes before removing from pan to rack to cool com-pletely (cupcakes will sink in center).
• Frosting: Beat cream cheese, but-ter and cherry juice in a medium bowl with mixer on high speed until blend-ed and smooth.
• Reduce speed to low; beat in confectioners' sugar.
• Refriger-ate 15 minutes or until firm enough to spread.
• Frost cupcakes.
• To garnish: Top each cupcake with 1 or 2 cherries.
• Melt chocolate bar and scrape into a ziptop bag.
• Cut a tip off a corner of bag; drizzle chocolate over half or all the cupcakes.
• Cover and refrigerate until serving or up to 1 day.

CHOCOLATE-CHERRY CUPCAKES

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.

WHITE CHOCOLATE CHERRY CUPCAKES

Steps:

• Preheat the oven to 300 degrees F. Prepare a cupcake pan with 24 cupcake liners.
• Combine the cake flour, pudding mix, baking powder, baking soda, and salt in 1 medium bowl. Crack the eggs into a second bowl and add the vanilla extract. Measure the milk and half-and-half into a third bowl. In a 5-quart mixer with a paddle attachment, cream the butter until fluffy. Stop the mixer and scrape down the sides using a spatula. Turn the mixer on first speed, add the sugar, and mix until fluffy. Add eggs 1 at a time. Scrape down the bowl. Add sour cream and mayonnaise and incorporate completely. Scrape down the bowl. Add the dry ingredients, alternating with wet. You will start and end with the dry ingredients. Mix the batter until smooth and no lumps are present.
• De-stem the maraschino cherries and squeeze out the excess liquid. Using a food processor, mince the cherries using the pulse button. Do not over process. Add the minced cherries, cherry juice, and white chocolate chips to the batter. Incorporate the ingredients completely using a spatula. Fill the cupcake liners using a 2-ounce scoop. Bake until golden brown and light and fluffy, 17 minutes. Let the cupcakes cool completely before decorating.
• To assemble: Place a round tip # 809 into a large piping bag. Fill the piping bag with Casey's Buttercream and generously pipe onto each cupcake. Garnish each cupcake with 1 maraschino cherry and 5 large pearls. Finish by sprinkling edible glitter over the tops of the cupcakes.
• In a 5-quart mixer with the paddle attachment, cream the butter and shortening together. On first speed, add the sifted powdered sugar to the bowl in 3 parts. Let each part incorporate into the butter mixture before adding the next. After adding all the sugar, put the mixer on the fourth (highest) speed and mix for 8 to 10 minutes. The buttercream will begin to gain volume and look white and fluffy. Once you bring the buttercream to full volume, add the extracts and vodka and incorporate completely.

CHOCOLATE CHERRY COLA CUPCAKES WITH RED LICORICE FILLING AND MARSHMALLOW FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
• In a large bowl using an electric mixer on low speed, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, half-and-half, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the warmed cherry cola until fully combined.
• Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 10 to 15 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
• Fill each of the cupcakes with Red Licorice Filling. Sprinkle the crushed yogurt covered pretzels on top. Top with Marshmallow Frosting and drizzle with Cherry Cola Glaze.
• Tear the licorice into 1 inch pieces and place in a saucepan with the water over medium heat until it comes to a boil. Remove from the heat and let cool. Whisk in the sugar, cornstarch, salt, and egg yolks. Cook over medium heat, whisking constantly, until thick and bubbly. Continue to cook for 1 minute, and then remove from the heat. Cool to room temperature.
• Place the egg whites, sugar, and cream of tartar in a heat-safe bowl over a saucepan with boiling water. Whisk constantly over the heat for 1 to 3 minutes. Once the sugar has dissolved, remove from the heat and beat with an electric mixer on high until stiff peaks have formed, 5 to 7 minutes. Stir in the vanilla extract.
• Add the cherry cola, 1 teaspoon at a time, to the powdered sugar until it has a good consistency to drizzle on cupcakes.

WHITE CHOCOLATE CHERRY CUPCAKES OR ICING

Steps:

• Prepare, bake and cool cupcakes.
• Melt 2 1/4 c white chocolate chips, cool slightly.
• On medium speed, beat butter until fluffy. Beat in melted chocolate, vanilla, confectioners' sugar until smooth.
• Chill until thickened (approx 15 mins).
• Spoon jam or filling until freezer bag. Snip 1/4" hole in one corner. Insert bag tip 1" deep into center top of each cupcake. Squeeze 1 Tbs jam into each.
• Transfer frosting into pastry bag fitted with decorative tip and pipe over cupcakes.
• Optional topping:.
• Sprinkle with edible glitter or red sprinkles and white chocolate shavings from chocolate bar. Melt remaining white chocolate and barely dip fresh cherries into mixture. Cool and set atop each cupcake.

CHOCOLATE-CHERRY CUPCAKES

Steps:

• Preheat oven to 350°F.
• Coat a 12-hole muffin pan with cooking spray.
• In a small bowl combine 1 cup of cake mix with apple butter, water and almond extract.
• Mix until smooth.
• In a mixer combine remainder of cake mix, apple butter, almond extract and blend until smooth.
• Put cherries in a sieve and run water over them to get rid of the syrup.
• Pat dry and mix cherries into the mixer bowl with a spoon.
• Divide into muffin tin and bake for 17 minutes or until a cake test comes out clean.
• Once cooked, top cupcakes with the icing from the small bowl.

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.