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Cherry Chocolate Chip Cupcakes

Cherry Chocolate Chip Cupcakes – Covered in Swiss meringue frosting and topped with a chocolate covered cherry, these dark chocolate cupcakes are simply irresistible.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 18 mins
Servings: 24 cupcakes
Calories: 323 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. For the cupcakes, mix flour, cocoa, salt, baking soda and baking powder in small bowl. Set aside.
  2. Mix brewed coffee and milk. Set aside.
  3. 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).
  4. Pour into lined cupcake pans and bake in a 350 degree oven for 15-18 minutes. Remove and cool completely before frosting.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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

% 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.