Introduction
Indulge in a delightful treat with these luscious cherry chocolate cupcakes topped with a creamy cherry buttercream frosting. Perfect for any occasion, these moist cupcakes combine the rich flavor of chocolate with the sweet-tartness of cherry, creating a delightful flavor explosion in every bite.
Ingredients
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 can (21 ounces) cherry pie filling
1½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
Cherry Buttercream Frosting:
½ cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons cherry juice (from the cherry pie filling)
Prep Time
15 minutes
Cook Time
20-25 minutes
Total Time
40-45 minutes
Yield
12 cupcakes
Instructions
1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy.
3. Add the eggs and vanilla extract to the butter mixture, mixing until smooth.
4. Gently fold in the cherry pie filling until well incorporated.
5. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and baking powder.
6. Gradually add the dry ingredients to the wet mixture, stirring until no clumps remain.
7. Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full.
8. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
10. While the cupcakes are cooling, prepare the cherry buttercream frosting. In a mixing bowl, beat the softened butter until creamy.
11. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
12. Add the cherry juice and continue to beat until the frosting is smooth and spreadable.
13. Once the cupcakes are completely cooled, frost them with the cherry buttercream frosting.
14. Serve and enjoy.
Detailed Directions and Instructions
Step 1: Preheat Oven
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Step 2: Cream Sugar and Butter
In a large mixing bowl, cream together 1 cup of granulated sugar and ½ cup of softened unsalted butter until the mixture is light and fluffy.
Step 3: Add Eggs and Vanilla
Add 2 large eggs and 1 teaspoon of vanilla extract to the butter mixture, mixing until smooth.
Step 4: Incorporate Cherry Pie Filling
Gently fold in 1 can (21 ounces) of cherry pie filling until it is well incorporated.
Step 5: Whisk Dry Ingredients
In a separate bowl, whisk together 1½ cups of all-purpose flour, ¼ cup of unsweetened cocoa powder, and 1 teaspoon of baking powder.
Step 6: Combine Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until no clumps remain.
Step 7: Fill Cupcake Liners
Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full.
Step 8: Bake Cupcakes
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool Cupcakes
Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 10: Prepare Frosting
While the cupcakes are cooling, prepare the cherry buttercream frosting. In a mixing bowl, beat ½ cup of softened unsalted butter until creamy.
Step 11: Add Powdered Sugar
Gradually add 2 cups of powdered sugar, one cup at a time, beating well after each addition.
Step 12: Mix in Cherry Juice
Add 2 tablespoons of cherry juice (from the cherry pie filling) and continue to beat until the frosting is smooth and spreadable.
Step 13: Frost Cupcakes
Once the cupcakes are completely cooled, frost them with the cherry buttercream frosting.
Step 14: Serve
Serve and enjoy.
Notes
Storage
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.
Frosting Consistency
If the frosting is too thick, add a little more cherry juice, one teaspoon at a time, until the desired consistency is reached.
Flavor Variations
For extra flavor, consider adding a teaspoon of almond extract to the frosting for a different twist.
Cook techniques
Creaning Butter and Sugar
Creaming butter and sugar together is a technique used to incorporate air into the mixture, which helps to create a light and fluffy texture in baked goods. This is typically done using a mixer on medium speed until the mixture is pale and fluffy.
Folding
Folding is a gentle mixing technique used to combine lighter ingredients into heavier ones without deflating the mixture. This is often done with a spatula, using a figure-eight motion to preserve the airiness of the batter.
Whisking
Whisking dry ingredients like flour, cocoa powder, and baking powder together helps to evenly distribute the leavening agents and ensures that there are no lumps. It’s important for creating a uniform texture in the final product.
Baking
Baking is the process of cooking food by dry heat in an oven. The temperature and time are critical for ensuring that the cupcakes rise properly and are cooked through. A toothpick test is a common method to check for doneness.
Frosting
Frosting is meant to add flavor and decoration to baked goods. In this recipe, the buttercream is whipped until creamy, then mixed with cherry juice to create a smooth and spreadable frosting that complements the flavor of the cupcakes.
Cooling
Allowing baked goods to cool before frosting is crucial. This prevents the frosting from melting and helps maintain the structure of the cupcakes. Cooling on a wire rack allows for proper air circulation.
FAQ
Can I use other fruit pie fillings instead of cherry?
Yes, you can substitute other fruit pie fillings like blueberry or apple based on your preference.
Is it necessary to use unsweetened cocoa powder?
Using unsweetened cocoa powder is recommended to control the sweetness of the cupcakes, but if you only have sweetened cocoa, you can adjust the sugar accordingly.
How do I know when the cupcakes are fully baked?
Insert a toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs, the cupcakes are done.
Can I make the frosting in advance?
Yes, you can prepare the buttercream frosting in advance and store it in the refrigerator. Just make sure to bring it to room temperature and re-whip it before using.
How should I store the cupcakes?
Store the frosted cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Conclusion
Enjoying these delectable cherry chocolate cupcakes topped with cherry buttercream frosting is a perfect way to combine the rich flavors of chocolate and sweetness of cherries. These treats are great for parties, celebrations, or simply to indulge in a delightful dessert. The combination of moist chocolate cupcakes with the tart cherry flavor creates a memorable experience that is sure to impress friends and family.
More recipes suggestions and combination
Cherry Almond Cupcakes
Replace cocoa powder with almond flour and add almond extract to create a unique cherry almond flavor pairing.
Chocolate Raspberry Cupcakes
Substitute cherry pie filling with raspberry pie filling for a different fruity twist that complements chocolate beautifully.
Vanilla Cherry Cupcakes
Use a vanilla cake base instead of chocolate and top with the same cherry buttercream for a lighter alternative.
Coconut Cherry Cupcakes
Incorporate shredded coconut into the cupcake batter and frost with coconut buttercream for an island-inspired treat.
Chocolate Cherry Cheesecake Cupcakes
Add a layer of cheesecake filling to the center of the cupcakes before baking for a rich and creamy surprise.
Spiced Cherry Cupcakes
Add cinnamon and nutmeg to the batter for a cozy, spiced version that enhances the cherry flavor.
Cherry Lime Cupcakes
Incorporate lime zest and juice into the batter and frosting for a refreshing citrus twist to the classic cherry treat.
