Description
Delight in these Cherry Chocolate Chip Cupcakes, a perfect balance of moist vanilla cake studded with semi-sweet chocolate chips and juicy maraschino cherries. Topped with a luscious cherry-infused buttercream frosting and garnished with chocolate shavings and a cherry, these cupcakes are ideal for any celebration or sweet craving.
Ingredients
Cupcakes
- 1/2 cup unsalted butter (1 stick), softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 cup mini semi-sweet chocolate chips
- 10 ounce jar maraschino cherries, drained and chopped (reserve some juice for frosting)
Frosting
- 1 cup unsalted butter (2 sticks), softened to room temperature
- 4 cups powdered sugar
- 4-5 tablespoons maraschino cherry juice
- 18 maraschino cherries with stems (for garnish)
- 2 Hershey chocolate bars (for chocolate shavings topping)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners or spray the wells with a non-stick baking spray to prevent sticking.
- Cream butter and sugar: In a large bowl, use a hand or stand mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for the batter.
- Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure full incorporation. Then mix in the vanilla extract for added flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Add dry ingredients to wet: Gradually add the flour mixture into the butter mixture while mixing until fully combined, forming a consistent batter.
- Add milk: Slowly pour in the milk, mixing continuously until the batter becomes creamy and free of lumps, achieving a smooth texture.
- Fold in cherries and chocolate chips: Gently fold the chopped maraschino cherries and mini semi-sweet chocolate chips into the batter, distributing them evenly without overmixing.
- Fill cupcake liners and bake: Spoon the batter into the prepared cupcake liners, filling each about three-quarters full. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool before frosting: Once baked, allow the cupcakes to cool completely on a wire rack to ensure the frosting doesn’t melt.
- Prepare frosting: Beat the softened butter with powdered sugar in a large bowl until thick and creamy. Add 3 tablespoons of the reserved maraschino cherry juice and mix until combined.
- Adjust frosting consistency: Slowly add the remaining maraschino cherry juice, one tablespoon at a time, mixing between additions, until the frosting reaches your desired consistency for piping or spreading.
- Frost cupcakes: Fill a piping bag with the frosting and pipe a tall swirl onto each cupcake, or alternatively, spread the frosting with a knife for a more rustic look. This recipe covers 18 cupcakes with tall piping or up to 24 with spreading.
- Garnish: Top each cupcake with chocolate shavings made from the Hershey bars and finish with a maraschino cherry with its stem on top for an elegant presentation.
Notes
- Ensure the butter is softened to room temperature for easier mixing and better texture.
- Reserve some maraschino cherry juice to flavor the frosting; this enhances the cherry taste throughout.
- You can adjust the amount of chocolate chips and cherries to your preference for a more or less fruity or chocolatey bite.
- To make chocolate shavings, use a vegetable peeler along the edge of the chocolate bars.
- Cool cupcakes completely before frosting to prevent the buttercream from melting or sliding off.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American