Cherry Chocolate Chip Cupcakes
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Additional Time
30 mins
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Total Time
1 hr 18 mins
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Servings
24 cupcakes
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Calories
323 kcal
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Course
Baked Goods
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Cuisine
American
Cherry Chocolate Chip Cupcakes
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Cherry Chocolate Chip Cupcakes – Covered in Swiss meringue frosting and topped with a chocolate covered cherry, these dark chocolate cupcakes are simply irresistible.
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Ingredients
FOR THE CUPCAKES:
- ¼ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 cup all-purpose flour
- ¼ cup dark chocolate unsweetened cocoa powder
- ¼ teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ cup brewed coffee strong
- ¼ cup buttermilk
For the Frosting:
- 5 egg whites
- 1 ½ cup granulated sugar
- 2 cup unsalted butter
- ½ teaspoon kosher salt
- ½ cup maraschino cherry juice
- ¾ cup mini semi-sweet chocolate morsels
- 24 Maraschino cherries with stems
- 2 ounce Chocolate Candiquik
Instructions
- For the cupcakes, mix flour, cocoa, salt, baking soda and baking powder in small bowl. Set aside.
- Mix brewed coffee and milk. Set aside.
- In large mixing bowl, beat butter and sugar for 5 minutes until fluffy. Add egg. Slowly add in dry ingredients, alternating with milk mixture (in about 3 additions).
- Pour into lined cupcake pans and bake in a 350 degree oven for 15-18 minutes. Remove and cool completely before frosting.
- For the frosting, heat a small saucepan with one inch of water, bring to a boil. Once boiling, turn down to a low simmer. Place a heat safe mixing bowl over the simmering water. Add egg whites and sugar to bowl, whisking until combined. Attach a candy thermometer and continue whisking over simmering water until temperature reaches 145 degrees F.
- In a clean, dry mixing bowl, attached to a stand mixer with whisk attachment, beat egg white mixture on medium speed until doubled in size and cooled. This process takes 6-10 minutes.
- Slowly beat in butter, 1-2 Tbsp. at a time. Keep mixing until all butter has been added. It may appear curdled, keep mixing. Add salt slowly and add cherry juice. This process takes an additional 8-10 minutes for the addition of butter and juice. Fold mini morsels into frosting.
- Pipe onto cupcakes and enjoy!
Notes
- To pipe onto a cupcake like the photo, use tip 1A. Pipe in circles, swirling upward like an ice cream cone.
- To make chocolate cherry garnishes, use maraschino cherries with stems attached. Melt 2oz chocolate candy coating in microwave in 30 second intervals until smooth. Dry the cherries on a paper towel and holding the stem dip each cherry into the melted chocolate. Place upright on a piece of parchment paper. After frosting each cupcake, top with a chocolate covered cherry.
- Recipe makes enough frosting for 18-24 cupcakes, or a 2 layer 9-inch cake.
Nutrition Information
Show Details
Calories
323kcal
(16%)
Carbohydrates
34g
(11%)
Protein
2g
(4%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
7g
Cholesterol
54mg
(18%)
Sodium
107mg
(4%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 54mg | 18% |
| Sodium | 107mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
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