Tuesday, January 11, 2011
Cherry Chocolate Cupcakes
I made these quite a few times over the holidays. They were simple and oh so yummy. I love cherry cordials so it was a natural fit to find this recipe and make it my own.
To start - take a chocolate cake and doctor it up anyway you'd like. In addition to the normal changes I made (sour cream, buttermilk and pudding) I added a butt load of maraschino cherry juice to the mix.
Bake and let cool.
The icing - oh how divine is cherry icing? Pretty close to heaven if you ask me. The icing was a basic butter cream but without vanilla. Start with two sticks of very soft butter and at least two tablespoons of cherry juice. Mix well. Then start adding the powdered sugar and a little bit of milk. You'll need about 4 cups of sugar, give or take, depending on how much milk you've added to keep it creamy.
Then, once the icing is mixed, add your chopped up maraschino cherries. Incorporate those by hand and add as many or as few as you'd like.
Next, pipe the icing onto your cupcakes with a pretty big tip because the cherry chunks can mess you up if you're not careful. Once cupcakes are iced, stick the whole batch in the fridge and let the icing chill for about an hour. Once that time is up pull the cupcakes out of the fridge and get them ready to dip.
Melt your favorite brand of chocolate melts (or chocolate chips) in the microwave in a large bowl. Once melted, dip your cupcakes one at a time into the melted chocolate, just covering the top of the icing. Do this for all the cupcakes.
Then your finished. Box them up. Eat them up. Share them with neighbors.