Chocolate Cherry Cupcakes, Two Ways
- 2 C all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 C cocoa powder
- 3/4 C unsalted butter, room temperature
- 2/3 C brown sugar
- 2 large eggs
- 2/3 C sour cream
- 2 tsp vanilla extract
- 2/3 C liquid from a jar of maraschino cherries
- 8 oz dark chocolate chips
- 1/2 C unsalted butter, room temperature
- 2 C powdered sugar
- 5 tbsp liquid from a jar of maraschino cherries
- 1 tbsp vanilla bean paste (you can use vanilla extract instead, but vanilla bean paste is so much better - read my post on vanilla bean paste for more details)
- 2 tbsp milk
- 8 oz cream cheese, room temperature
- 4 tbsp unsalted butter, room temperature
- 3 C powdered sugar
- 6 tbsp black cherry jam
- 2 tsp chocolate extract
- Condiments
- Black cherry jam (6 tbsp)
- Vanilla bean paste (1 tbsp)
- Cooking & Baking
- All-purpose flour (2 C)
- Baking powder (1 1/2 tsp)
- Baking soda (1/2 tsp)
- Brown sugar (2/3 C)
- Chocolate extract (2 tsp)
- Cocoa powder (1/2 C)
- Dark chocolate chips (8 oz)
- Powdered sugar (5 C)
- Vanilla extract (2 tsp)
- Dairy
- Butter, unsalted (1 1/2 C)
- Cream cheese (8 oz)
- Milk (2 tbsp)
- Sour cream (2/3 C)
- Refrigerated
- Eggs, large (2)
- Other
- 2/3 C liquid from a jar of maraschino cherries
Preparation
Read recipe preparation on cupcakeproject.com
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Published March 17, 2011 (1 year ago).
5 people saved this recipe.
