Chocolate Cherry Cupcakes With Vanilla Bean Frosting Recipes

CHOCOLATE CHERRY CUPCAKES

Steps:

• In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Place a rounded teaspoonful of pie filling in the center of each cupcake. Set remaining pie filling aside. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from pans to wire racks to cool completely. , Frost cupcakes; top each with one cherry from pie filling. Garnish with chocolate curls if desired. Refrigerate remaining pie filling for another use.

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.

MINI VANILLA BEAN YELLOW CUPCAKES WITH CREAMY CHOCOLATE FROSTING

Steps:

• Adjust the oven rack to the middle position and preheat the oven to 350 F. Fill mini-muffin tins with cupcake liners and spray the liners with baking spray.
• Whisk the flour, baking powder, baking soda, salt and 1 1/2 cups cane sugar together in a large bowl. Whisk together the melted butter, buttermilk, oil, vanilla extract, vanilla seeds and egg yolks in a medium bowl.
• In a clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites at medium-high speed until foamy, about 30 seconds. With the machine running, gradually add the remaining 1/4 cup sugar. Continue to beat until stiff peaks just form, 30 to 60 seconds. Transfer to a separate bowl and set aside. Wash the bowl and dry.
• Add the flour mixture to the now-empty mixing bowl. With the mixer running at low speed with the whisk attachment, gradually pour in the butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop the mixer and scrape the whisk and sides of the bowl. Return the mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.
• Using a rubber spatula, stir one-third of the whites into the batter to lighten. Then add the remaining whites and gently fold into the batter until no white streaks remain.
• Fill the mini-muffin tin liners three-quarters full and bake until just firm, 8 to 12 minutes. Let cool, and then frost with Creamy Chocolate Frosting.
• Add the butter, sugar, cocoa and salt to a food processor. Process until smooth, scraping the sides of the bowl once or twice, about 30 seconds. Add the corn syrup, vanilla and espresso powder and process just until combined, about 10 seconds. Scrape the sides of the bowl one more time, and then drizzle in the chocolate. Pulse until the frosting is creamy, about 15 seconds.

CHOCOLATE-CHERRY CUPCAKES WITH CREAM CHEESE BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Strain maraschino cherries over a large measuring cup. Count out 24 cherries with their stems intact and set aside on paper towels. Remove stems from the remaining cherries and place one in the bottom of each lined muffin cup.
• Stir cherry-flavored brandy into the cherry juice. Add more brandy or water to total 1 1/4 cups liquid. Pour liquid into a bowl.
• Add eggs and oil; beat with an electric mixer on low speed until just combined. Add cake mix and beat on medium speed for about 2 minutes. Evenly divide batter among the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the tins for about 10 minutes. Transfer to a wire rack to cool completely, about 50 minutes.
• Meanwhile, make the frosting. Combine cream cheese and butter in the bowl of an electric mixer and beat on medium speed until blended, about 1 minute. Add vanilla extract and salt; beat for 1 minute more. Add powdered sugar, 1 cup at a time, beating after each addition. Add additional powdered sugar if frosting is too thin.
• Frost each cupcake and garnish with the reserved cherries.

WHITE CHOCOLATE CHERRY CUPCAKES OR ICING

Steps:

• Prepare, bake and cool cupcakes.
• Melt 2 1/4 c white chocolate chips, cool slightly.
• On medium speed, beat butter until fluffy. Beat in melted chocolate, vanilla, confectioners' sugar until smooth.
• Chill until thickened (approx 15 mins).
• Spoon jam or filling until freezer bag. Snip 1/4" hole in one corner. Insert bag tip 1" deep into center top of each cupcake. Squeeze 1 Tbs jam into each.
• Transfer frosting into pastry bag fitted with decorative tip and pipe over cupcakes.
• Optional topping:.
• Sprinkle with edible glitter or red sprinkles and white chocolate shavings from chocolate bar. Melt remaining white chocolate and barely dip fresh cherries into mixture. Cool and set atop each cupcake.

CHERRY CHOCOLATE COCONUT CUPCAKES

Steps:

• For ganache, place vanilla chips and butter in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chip mixture; whisk until smooth. Stir in extract. Cover and refrigerate for at least 4 hours, stirring occasionally., In a large bowl, beat the pie filling, buttermilk and eggs until well blended. Combine the flour, sugar, cocoa, baking soda, baking powder and salt; gradually beat into pie filling mixture until blended., Fill 24 paper-lined muffin cups one-third full. Cut candy bars in half; place half of a candy bar in center of each cupcake. Cover each with 2 tablespoonfuls batter. , Bake at 375° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip cherries in chocolate mixture; allow excess to drip off. Place on a waxed paper-lined baking sheet. Refrigerate until set., Remove ganache from refrigerator; gradually beat in confectioners' sugar until frosting is light and fluffy. Pipe over cupcakes; sprinkle with coarse sugar. Garnish with chocolate-dipped cherries.

CHOCOLATE CHERRY CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, adding almond extract to batter. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Just before serving, remove paper baking cups. Cut cupcake in half horizontally with serrated knife. On bottom half of cupcake, spoon 1 tablespoon cherry pie filling; top with 2 teaspoons vanilla pudding. Replace top of cupcake.
• Spoon frosting into small microwavable bowl. Microwave uncovered on High 30 seconds. Stir thoroughly until very soft and smooth, microwaving 5 to 15 seconds longer if necessary. Spoon 1 tablespoon frosting over top of cupcake. Top with 1 cherry from pie filling.
• Repeat steps 2 and 3 with remaining cupcakes. Serve immediately.