Chocolate Cherry Coffee Mix 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.

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 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 CHERRY CAKE I



Chocolate Cherry Cake I image

This recipe uses chocolate cake mix and cherry pie filling for an easy and delicious cake with a frosting made with chocolate chips.

Provided by Kathy Pieniazek

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Yield 18

Number Of Ingredients 7

1 (18.25 ounce) package chocolate cake mix
1 (21 ounce) can cherry pie filling
3 eggs
1 cup white sugar
5 tablespoons butter
⅓ cup milk
1 cup semisweet chocolate chips

Steps:

  • Combine cake mix, cherry pie filling, and three eggs. Mix until well blended.
  • Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
  • To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
  • Remove from heat.
  • Stir in chocolate pieces until melted and smooth.
  • Frost when cake is cool.

Nutrition Facts : Calories 291.1 calories, Carbohydrate 47.5 g, Cholesterol 39.8 mg, Fat 11.4 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 4.9 g, Sodium 280.2 mg, Sugar 27.5 g

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.

CHOCOLATE-CHERRY COFFEE MIX



Chocolate-Cherry Coffee Mix image

This recipe is from the November/December 2005 edition of "Taste of Home's 'Quick Cooking'" Magazine. It is set up to be given as a gift; if you do not wish to give as one then just omit the steps that deal with putting mix and marshmallows in decorating bags and instead put in an airtight glass jar. Also cherry soft drink mix can be made optional according to your own personal taste. Enjoy!

Provided by Jenna5230

Categories     Beverages

Time 25m

Yield 6 bags, 48 serving(s)

Number Of Ingredients 9

3 cups sugar
2 cups confectioners' sugar
1 1/3 cups non-dairy coffee creamer
1 1/3 cups instant coffee granules
1 cup baking cocoa
1 (1/4 ounce) envelope cherry unsweetened flavored drink mix
6 cups miniature marshmallows, divided
6 teaspoons holiday candy sprinkles, divided
1 cup hot milk

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.

Nutrition Facts : Calories 107.3, Fat 1.1, SaturatedFat 0.4, Cholesterol 0.7, Sodium 13.8, Carbohydrate 25.1, Fiber 0.6, Sugar 21.8, Protein 0.9

CHOCOLATE CHERRY CREAMS



Chocolate Cherry Creams image

These are easy and delicious. We prefer these rolled in ground almonds, although they are also great in coconut.

Provided by Mirj2338

Categories     Candy

Time 10m

Yield 24 balls

Number Of Ingredients 6

1 cup semi-sweet chocolate chips
1/3 cup evaporated milk
1 1/2 cups sifted powdered sugar
1/3 cup chopped nuts
1/3 cup chopped maraschino cherry, , well drained
1 1/4 cups coconut or 1 1/4 cups chopped nuts

Steps:

  • Melt chocolate and milk over low heat.
  • Remove from heat.
  • Stir in powdered sugar, nuts and cherries, mix well.
  • Chill until cool enough to handle.
  • Shape into 1-inch balls and roll in nuts or coconut.
  • Chill at least 4 hours.
  • Keep chilled.

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