Chocolate Cherry Cappuccino Recipes

CHOCOLATE-CHERRY COFFEE MIX

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.

CHOCOLATE CHERRY CAPPUCCINO

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.

CHERRY-CHOCOLATE COFFEE CAKE

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

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.

CHOCOLATE-CHERRY CUPCAKES

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.

CHOCOLATE COVERED CHERRY COFFEE

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!

CHOCOLATE-CHERRY COFFEE MIX

Steps:

• Combine the first six ingredients.
• 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 of marshmallows and 1 teaspoon of sprinkles.
• Gather and twist the top of the bag.
• Tie with ribbon.
• Repeat to make five more gift bags.
• Store in a cool dry place for up to 2 months.
• To prepare coffee: In a mug, dissolve 2 heaping tablespoons mix in hot milk; stir well. Top with marshmallows and sprinkles. Yield: 1 serving.
• NOTE: Servings are based on the entire yield of recipe before dividing mix into bags; this is for the sake of accurate information when calculating the nutrition facts. The number of servings per bag is 8. Also: cherry soft drink mix should be the size of a standard packet of Kool-Aid; 0.23 ounces was the average size of the ones I found in my cupboard; however, there were other sizes as well.

CHOCOLATE CHERRY BOMBE

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.