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Cherry Cupcakes recipe
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4.80 from 10 votes

Cherry Chocolate Cupcakes

These Cherry Chocolate Cupcakes have a cheery chocolate cake with a cherry buttercream frosting. There's no shortage of cherry flavor, these cupcakes are sure to be a crowd pleaser.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Desserts
Cuisine: American
Servings: 24 cupcakes
Calories: 255kcal
Author: Tammi

Ingredients

CAKE INGREDIENTS

  • 2 cups flour
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tbsp Marashino cherry juice
  • 1 cup milk
  • 1 cup vegetable or canola oil
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup boiling water

CHERRY BUTTERCREAM FROSTING

  • 1 cup softened butter 2 sticks
  • 1/8 tsp of salt to taste
  • 3 cups powdered sugar 330g
  • 3 Tbsp maraschino cherry juice
  • Red food coloring optional

GANACHE INGREDIENTS

  • ~ 2 cups Dark Chocolate Chips

Instructions

CUPCAKE INSTRUCTIONS

  • Preheat oven to 350 F. and line a cupcake pan with cupcake liners
  • In a bowl: combine flour, sugar, cocoa, baking powder, baking soda, and salt.
  • Whisk to combine.
  • Add milk, cherry juice, oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined.
  • Reduce speed and carefully add boiling water to the cake batter.
  • Beat on high speed for about 1 minute.
  • Scoop 1/4 cup of batter into cupcake liners and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and allow to cool on a wire rack, for about 30 minutes before frosting.

CHOCOLATE GANACHE INSTRUCTIONS

  • Melt dark chocolate chips in a small microwave safe bowl.
  • Once chocolate is melted, dip the top of the cupcake in the chocolate. Refrigerate for 15 minutes than top with Cherry Buttercream Frosting

CHERRY BUTTERCREAM INSTRUCTIONS

  • Cream butter and salt until fluffy.
  • Mix in 1 cup of the powdered sugar then stir in maraschino cherry juice and optional red food coloring.
  • Mix in remaining powdered sugar and mix until thoroughly combined
  • Pipe onto cool cupcakes, using desired tip.

Notes

    • Store cupcakes in an airtight container and refrigerate for up to 5 days.

Nutrition

Serving: 24Servings | Calories: 255kcal | Carbohydrates: 42g | Protein: 2g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 228mg | Fiber: 1g | Sugar: 32g