Cherry Chocolate Cupcakes

Cherry Chocolate Cupcakes

My Cherry Chocolate Cupcakes fit perfectly with the trend of portable desserts. Last month we attended a wedding that tossed out the idea of the traditional wedding cake for 200 wedding-worthy cupcakes.

Cherry Cupcakes
I have to be honest, I rolled my eyes when I first saw the display. When it comes to weddings, I am a traditionalist. I like the cake and the festivities that are connected to it. The “cutting” of a cupcake sounds silly to me.

From my seat at the reception, I could see the cupcake table perfectly. Having time to look at it, I noticed the intricate detail of each of cupcake. There were different flavors and frosting styles that came together to create a stunning display.

Cherry Cupcakes
A server came to each table taking cupcake flavor orders. I chose the red velvet cupcake with marsh mellow frosting. Dale picked the traditional white cupcake with buttercream frosting. Both cupcakes were moist, flavorful, and looked amazing.
Cherry Cupcakes
Did the cupcake experience change my opinion of the traditional wedding cake? No, not really. I still enjoy the grand display of a 3-4 tiered cake and the anticipation of the size of the slice that will be served to me.
Cherry Cupcakes
Cupcakes are fun and the possibilities are endless. I still do not want to see a wedding couple cut into a cupcake!

Please enjoy my Cherry Chocolate Cupcake recipe, and if you make it, please snap a photo and post to Instagram with #dougbakes.com.

Cherry Chocolate Cupcakes

Intense chocolate and sweet cherry come together in this flavor infused recipe. Make these guys and sit back and marvel at your work!

Course Dessert
Cuisine American
Keyword Cherry Chocolate Cupcakes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 36 cupcakes
Author Doug Bakes Staff

Ingredients

  • 2 teaspoons vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 easpoon salt
  • 6 ounces semi-sweet chocolate
  • 3/4 cup butter, softened
  • 1 1/2 cups sugar 3 eggs
  • 1 cup milk
  • 1/2 cup Grenadine

Cherry Frosting

  • 1/2 cup solid vegetable shortening
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 4 cup confectioner's sugar
  • 2 tablespoons grenadine
  • 2 tablespoons milk

Instructions

  1. Preheat oven to 350°F. Line muffin tins with cupcake liners.


  2. In a bowl, combine flour, baking soda and salt.


  3.  In large microwavable bowl, melt chocolate and butter for 2 minutes or until butter is melted. Stir until smooth. Transfer to large bowl; add sugar and beat with electric mixer until well blended.

  4.  Add eggs, one at a time, and then vanilla and mix well. Add Grenadine.

     Add flour mixture alternately with milk; beat until well blended and smooth. Pour into prepared pans.

  5. Bake 16-18 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove cupcakes from tins and cool on a wire rack.

  6. Frost cupcakes with the cherry frosting using any method you wish. Garnish with Marciano cherries. 

Cherry Frosting Instructions

  1. n the bowl of an electric mixer, cream shortening, and butter. Add vanilla.


  2. Gradually add sugar, one cup at a time, beating well on medium speed.


  3. Add grenadine and mix until combined.


  4. Scrape sides and bottom of bowl often.


  5. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed.

 



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