Chocolate Cherry Cordial Muffins Recipes

CHOCOLATE CHERRY MUFFINS

Steps:

• Heat oven to 375°F. Grease bottoms only of 6 jumbo muffin cups (3 1/2x1 3/4 inch) or 12 regular-size muffin cups (2 1/2x1 1/4 inch) with shortening, or line muffin cups with paper baking cups.
• In medium bowl, beat milk, oil and egg with fork. Stir in remaining ingredients except cherries, juice and powdered sugar just until flour is moistened. Stir in cherries. Divide batter evenly among muffin cups. (For 12 regular-size muffins, cups will be almost full.)
• Bake jumbo muffins 23 to 25 minutes, regular-size muffins 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool jumbo muffins 10 minutes or regular-size muffins 5 minutes; remove from pan.
• In small bowl, mix powdered sugar and reserved 2 tablespoons cherry juice with spoon; drizzle over warm muffins. Serve warm.

CHOCOLATE CHERRY MUFFINS

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Heat butter and half of chocolate in milk in a 2-quart saucepan over low heat, stirring constantly, until just melted. Remove from heat. Cool 15 minutes. Add eggs and whisk until smooth.
• Whisk together flour, cocoa, brown sugar, baking powder, baking soda, and salt in a medium bowl until combined well. Add chocolate mixture and stir until just combined. Stir in remaining chocolate and cherries.
• Divide among 12 greased (1/2-cup) muffin cups. Bake until a tester comes out clean, 14 to 18 minutes. Cool in pan on a rack 5 to 10 minutes.

DOUBLE CHOCOLATE CHERRY MUFFINS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 jumbo (3 1/2-inch) muffin cups or line with paper baking cups.
• Stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a separate large bowl, and make a well in the center; set aside. Whisk together the sour cream, milk, vegetable oil, eggs, and almond extract in a bowl until evenly blended. Pour the sour cream mixture into the well, then stir in the flour mixture until just combined. Fold in the cherries and chocolate chips. Spoon into prepared muffin cups, filling half full.
• Bake until a toothpick inserted into centers comes out clean, about 20 to 25 minutes. Cool in pan on wire rack 5 minutes. Remove from pan and cool completely on wire rack. Store tightly covered at room temperature.

CHOCOLATE CHERRY CORDIAL MUFFINS

Steps:

• Preheat oven to 375°F Grease 12 muffin pan cups or line with paper liners.
• In large bowl, combine flour, 1 3/4 cups chocolate morsels, brown sugar, granulated sugar, baking powder, baking soda, and salt.
• Stir in cherries.
• In small bowl, combine milk, oil, and egg until well blended.
• Add liquid ingredients to dry ingredients; stir just until moistened.
• Spoon batter into prepared muffin cups until full.
• Sprinkle with remaining 1/4 cup chocolate morsels.
• Bake 18 to 20 minutes, or until muffins are golden.
• Cool in pan 10 minutes.
• Remove from pan; serve warm or cool completely on wire rack.

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 CHERRY CORDIAL MUFFINS

Steps:

• * "Place muffins in a ceramic quiche dish or pie plate lined with a Christmas tea towel. Tie with a raffia bow and add a gift card." Preheat oven to 375°. Grease 12 muffin-pan cups or line with paper liners.In a large bowl, combine flour, 1 3/4 cups of the chips, sugar, brown sugar, baking powder, baking soda, and salt. Stir in cherries set aside.In a small bowl, combine milk, oil, and egg until well blended. Add liquid ingredients to dry ingredients stir just until moistened. Spoon batter into muffin cups muffin cups will be full. Sprinkle with remaining 1/4 cup chips. Bake 18 to 20 minutes until golden. Cool 5 minutes. Remove from pan. Serve warm or cool completely on a wire rack.Cover and store at room temperature.HIGH ALTITUDE ADJUSTMENTS: At 6,000 feet, bake 20 to 25 minutes.

CHERRY CORDIAL CUPCAKES

Steps:

• In small bowl, beat cream cheese, 1 egg and sugar until smooth.
• Stir in 1/3 cup cherry fruit filling, liqueur and chocolate chips; chill.
• In large mixing bowl, combine cake mix, 2 eggs, oil, water and 1 cup cherry fruit filling.
• Using electric mixer; blend on low speed for 30 seconds until moistened.
• Beat at medium speed for 2 minutes.
• Fill paper-lined muffin cups 1/3 full.
• Top each with 1 tablespoons of cream cheese mixture.
• Spoon remaining batter over cream cheese mixture, filling muffin cups 2/3 full.
• Bake in preheated 350°F oven for 30 minutes or until toothpick comes out clean.
• Cool and dust with confectioners' sugar.