Chocolate Cherry Cappuccino Recipes

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CHOCOLATE-CHERRY COFFEE MIX



Chocolate-Cherry Coffee Mix image

Cute ice cream cone shaped packages of this flavored coffee mix are sure to delight friends and family. "I wanted something that both coffee and non-coffee drinks would enjoy, so I added cherry flavoring to a mocha mix," explains Jennifer Waters of Lubbock, Texas. "The creamy dessert coffee is a perfect end to a meal."

Provided by Taste of Home

Time 20m

Yield 1 serving.

Number Of Ingredients 10

3 cups sugar
2 cups confectioners' sugar
1-1/3 cups powdered nondairy creamer
1-1/3 cups instant coffee granules
1 cup baking cocoa
1 envelope (.13 ounce) unsweetened cherry soft drink mix
6 cups miniature marshmallows, divided
6 teaspoons holiday sprinkles, divided
ADDITIONAL INGREDIENT (for each serving):
1 cup hot whole milk

Steps:

  • In an airtight container, combine the first six ingredients. Store in a cool, dry place for up to 2 months. Yield: 6 cups., To prepare gift: Place 1 cup mix in a 12-in. disposable decorating bag. Fold corners of bag into the center and roll bag down; secure with transparent tape. Place bag in a second disposable decorating bag. Top with 1 cup marshmallows and 1 teaspoon sprinkles. Gather and twist the top of the bag. Attach ribbon and gift tag. Repeat to make five more gift bags. Yield: 6 gift bags (1 cup/8 servings per bag)., To prepare coffee: In a mug, dissolve 2 heaping tablespoons mix in hot milk; stir well. Top with marshmallows and sprinkles.

Nutrition Facts : Calories 131 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 19mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 0 fiber), Protein 2g protein.

CHOCOLATE CHERRY CAPPUCCINO



Chocolate Cherry Cappuccino image

I wanted something that both coffee and non-coffee drinkers would enjoy, so I added cherry flavoring to a cappuccino mix. This creamy dessert coffee is extra festive when garnished with holiday sprinkles.-Jennifer Waters, Lubbock, Texas

Provided by Taste of Home

Time 20m

Yield 48 servings (6 cups cappuccino mix).

Number Of Ingredients 9

3 cups sugar
2 cups confectioners' sugar
1-1/3 cups powdered nondairy creamer
1-1/3 cups instant coffee granules
1 cup baking cocoa
1 envelope (.13 ounce) unsweetened cherry Kool-Aid mix
EACH SERVING:
1 cup 2% milk
2 tablespoons miniature marshmallows

Steps:

  • In a large airtight container, combine the first six ingredients. Store in a cool, dry place for up to 2 months., To prepare cappuccino: Place 2 tablespoons mix in a mug. Stir in hot milk until combined; top with marshmallows.

Nutrition Facts : Calories 259 calories, Fat 9g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 124mg sodium, Carbohydrate 37g carbohydrate (32g sugars, Fiber 0 fiber), Protein 9g protein.

CHERRY-CHOCOLATE COFFEE CAKE



Cherry-Chocolate Coffee Cake image

Provided by Food Network Kitchen

Time 2h10m

Yield 6-8 servings

Number Of Ingredients 22

1 cup blanched almonds
1 cup sugar
1 stick cold unsalted butter, cut into pieces
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons finely grated orange zest
1/4 cup unsweetened cocoa powder
1 3/4 pounds fresh sour cherries, pitted (2 1/2 cups), or 2 cups jarred pitted sour cherries, drained
1/2 teaspoon almond extract
2 tablespoons cherry liqueur (optional)
2 tablespoons all-purpose flour
2 tablespoons sugar
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/3 cups sour cream
2 teaspoons vanilla extract
1 teaspoon almond extract
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pan
1 cup sugar
3 large eggs

Steps:

  • Position a rack in the lower third of the oven and preheat to 350 degrees F. Make the streusel: Spread the almonds on a baking sheet and bake until toasted, 5 to 7 minutes; let cool and transfer to a food processor. Add the sugar, butter, flour, cinnamon, orange zest and cocoa powder and pulse until the nuts are ground and the mixture starts to clump. Refrigerate until ready to use.
  • Make the filling: Toss the cherries, almond extract and cherry liqueur, if using, in a bowl. Stir in the flour and sugar.
  • Make the cake: Whisk the flour, baking powder, baking soda and salt in a large bowl. In a small bowl, whisk the sour cream and vanilla and almond extracts. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 5 minutes. Scrape down the bowl. Beat in the eggs one at a time, until light and fluffy, 2 to 3 minutes.
  • Beat in half of the flour mixture on low speed until almost incorporated, then beat in half of the sour cream mixture. Beat in the remaining flour mixture, then the sour cream mixture; finish mixing the batter by hand (do not overmix).
  • Butter the bottom and sides of a 10-inch springform pan. Spread half of the batter in the pan. Sprinkle half of the streusel on top, then cover with the cherry filling. Drop spoonfuls of the remaining batter on top of the cherries and smooth with the back of a spoon. Top with the remaining streusel.
  • Bake on the lower oven rack until the cake springs back in the center when pressed, about 1 hour, 20 minutes. Transfer to a rack to cool. Run a knife around the inside of the pan, then remove the side.

CHOCOLATE CHERRY CHIP CAKE



Chocolate Cherry Chip Cake image

We always called it the "Busy Cake"...too many things going on with it! Crushed maraschino cherries can be found in the ice cream sundae department at the grocery store. If you can't find them, get regular maraschino cherries and chop.

Provided by Michelle C. Williams

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Yield 24

Number Of Ingredients 18

2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 (10 ounce) jar maraschino cherries, drained
2 cups miniature semisweet chocolate chips
½ cup butter, softened
4 cups confectioners' sugar
½ teaspoon salt
2 tablespoons vanilla extract
4 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, mix flour, sugar, cocoa, baking powder, soda and salt.
  • Add eggs, coffee, milk, oil and vanilla. Beat until smooth (batter will be thin).
  • Fold in cherries and chocolate chips. Pour batter into 9x13 inch pan.
  • Bake at 350 degrees F (175 degrees C) for 35 minutes or until toothpick inserted into middle comes out clean. It's best to leave it in the pan, because the chips and the cherries sort of sink to the bottom and solidify and will stick big time! Frost with white buttercream.
  • For the frosting: In a large bowl, combine butter, confectioners sugar, 1/2 teaspoon salt and vanilla. Cream with an electric mixer. Add milk by the tablespoon until frosting is smooth.

Nutrition Facts : Calories 360.1 calories, Carbohydrate 59.4 g, Cholesterol 26.7 mg, Fat 13.9 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 6.1 g, Sodium 263.4 mg, Sugar 45 g

CHOCOLATE-CHERRY CUPCAKES



Chocolate-Cherry Cupcakes image

If you're a fan of chocolate and cherry, then these cupcakes are for you! Start by making a quick cherry compote to use in both the cupcakes and the frosting for maximum cherry flavor! The cherry buttercream recipe makes enough to generously frost the cupcakes, so keep that in mind when making it!

Provided by Kim

Time 1h40m

Yield 24

Number Of Ingredients 21

2 ½ cups frozen tart cherries, pitted
½ cup white sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup firmly packed dark brown sugar
½ cup unsalted butter, softened
½ cup white sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup sour cream, at room temperature
½ cup strongly brewed coffee, cooled to room temperature
1 cup unsalted butter, softened
4 cups powdered sugar, or as needed
1 teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons heavy cream

Steps:

  • Bring cherries, sugar, and lemon juice to a simmer in a medium pot over medium-low heat. Cook until sugar is dissolved, stirring frequently. Remove 2 tablespoons of cherry juice from the pot and place in a small bowl. Stir in cornstarch until thoroughly combined. Add cornstarch mixture to the pot and simmer until thickened and slightly reduced, about 5 minutes more.
  • Remove compote from heat and cool completely. Measure out 1 cup for the cupcake batter. Reserve remaining compote, about 6 tablespoons, for the frosting.
  • Preheat the oven to 350 degrees F (175 degrees C). Line or grease two standard 12-cup muffin tins.
  • Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside.
  • Beat brown sugar, butter, and white sugar together in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract. Mix in 1/3 of the flour mixture, stirring until just combined. Pour in 1/2 of the sour cream and cooled coffee; mix until just combined.
  • Continue alternating additions of the flour mixture with sour cream and coffee, beginning and ending with the flour mixture, until batter is smooth. Do not overmix. Gently fold in 1 cup cherry compote. Fill each prepared muffin cup 2/3 full of batter.
  • Bake in the preheated oven until the tops of the cupcakes spring back lightly when touched, 15 to 18 minutes. Cool in the tins for a few minutes before removing to a wire rack to cool completely.
  • Prepare cherry buttercream while the cupcakes are cooling. Beat butter in a large bowl until light and fluffy. Add powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Add 2 tablespoons of cherry compote and beat on medium-high speed until thoroughly combined. Repeat twice more with remaining cherry compote, beating well after each addition. Add heavy cream and beat until frosting is fluffy, 2 to 3 minutes.
  • Spread or pipe frosting over the cooled cupcakes.

Nutrition Facts : Calories 337.5 calories, Carbohydrate 50.8 g, Cholesterol 51.9 mg, Fat 15.1 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 9.3 g, Sodium 214.9 mg, Sugar 39.4 g

CHOCOLATE COVERED CHERRY COFFEE



Chocolate Covered Cherry Coffee image

My hubby loves Chocolate Covered Cherries. I bought a box yesterday and when I got up this morning there was a single one left in the box. I just know that in his self sacrificing way he was just protecting me from the evil sugar (Yeah, right! lol). Anyway, I had coffee making and when it was done I just popped that morsel into my coffee cup without really thinking about it. Well, YUM!

Provided by Annacia

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

8 -10 ounces fresh hot coffee
1 chocolate covered cherry candy
1 teaspoon Splenda sugar substitute (or to taste) or 1 teaspoon sugar (or to taste)

Steps:

  • Brew your favorite coffee and pour yourself a cup.
  • Put a chocolate covered cherry candy into the cup.
  • stir gently and add the Splenda or sugar.
  • Stir to dissolve.
  • Enjoy!

Nutrition Facts : Calories 6.4, Fat 0.1, Sodium 4.7, Carbohydrate 1.1, Sugar 1, Protein 0.3

CHOCOLATE CHERRY BOMBE



Chocolate Cherry Bombe image

Provided by Andrea Albin

Categories     Chocolate     Dessert     Fourth of July     Kid-Friendly     Cherry     Walnut     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 10

3/4 cup walnuts (2 1/2 ounces), toasted, cooled, and chopped
3/4 cup lightly crushed chocolate wafer cookies
3 pints cherry or cherry vanilla ice cream, softened slightly
1 pint chocolate ice cream, softened slightly
6 ounces bittersweet chocolate (no more than 60% cacao), finely chopped
1/2 stick unsalted butter, cut into pieces
1/4 cup vegetable oil
1 maraschino cherry with stem
Equipment:
a 2- to 2 1/2-quart bowl (about 8 inches in diameter)

Steps:

  • Line bowl with plastic wrap, leaving an overhang all around.
  • Stir walnuts and chocolate cookies into cherry ice cream in another bowl. Transfer ice cream to lined bowl and spread evenly over bottom and up sides, leaving a crater in center. Freeze until firm, about 45 minutes.
  • Scoop chocolate ice cream into crater in cherry ice cream, then smooth top with an offset spatula. Freeze until firm, about 1 hour.
  • Meanwhile, melt chocolate with butter and oil in a heatproof medium bowl set over a pot of simmering water, stirring. Remove from heat and cool slightly.
  • Invert bombe onto a rack set over a baking sheet and remove plastic wrap. Make a small indentation in top and place maraschino cherry into ice cream so that the cherry is submerged but stem sticks straight up (like a fuse).
  • Ladle chocolate sauce on top of bombe (avoiding cherry stem), letting it drip over sides to coat thoroughly. Freeze until chocolate coating is set, about 30 minutes.
  • To serve, cut into wedges.

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Top Asked Questions

How do you use maraschino cherries in ice cream?
Make a small indentation in top and place maraschino cherry into ice cream so that the cherry is submerged but stem sticks straight up (like a fuse). Ladle chocolate sauce on top of bombe (avoiding cherry stem), letting it drip over sides to coat thoroughly.
How do you make cherry compote at home?
Beat butter in a large bowl until light and fluffy. Add powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Add 2 tablespoons of cherry compote and beat on medium-high speed until thoroughly combined.
How do you make a chocolate cherry smoothie?
A little something to sweeten your day and boost your mood! Sweet cherries and cacao blended with almond milk come together creating this healthy, rich and flavorful vegan Chocolate Cherry Smoothie. In blender, add ingredients and blend until smooth, adding a little extra milk as needed.
How do you cook cherries in a saucepan?
In a saucepan, over medium heat, add the cherries, sugar, lemon juice, and ¼ cup water. Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit. Pro tip - Mashing will add a nice thicker consistency to the topping but make sure to leave some cherries whole.

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