These chocolate cherry cupcakes start with rich, moist chocolate cupcakes. Then they're topped with maraschino frosting. Like a chocolate covered cherry in cupcake form!
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Chocolate Cherry Cupcakes

These chocolate cherry cupcakes start with rich, moist chocolate cupcakes. Then they're topped with maraschino frosting. Like a chocolate covered cherry in cupcake form!
Course Dessert
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings 18 cupcakes
Author Marye Audet-White

Ingredients

For the Chocolate Cupcakes

  • 1 1/2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup vegetable oil
  • 1 1/4 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup milk , room temperature

For the Cherry Frosting

  • 1 cup unsalted butter , softened
  • 4-5 cups powdered sugar , sifted
  • 3-4 tablespoons cherry syrup , from the jar of maraschino cherries
  • 2-3 tablespoons whipping cream
  • 18 maraschino cherries

Instructions

  • Preheat the oven to 350F degrees and line 2 muffin trays with muffin papers. You'll end up with about 18-20 cupcakes total. 
  • In a large bowl sift together the flour, cocoa, baking powder, baking soda, and salt. 
  • Then in a separate bowl beat together the oil, sugar, eggs, and vanilla. 
  • Carefully beat the the flour mixture followed by the milk, adding about 1/2 of each at a time. 
  • Spoon the batter into the prepared muffin pan filling each about 2/3 full (you'll end up with about 18-20 cupcakes total). Then bake in the oven for 15-17 minutes or until an inserted toothpick comes out clean. 
  • While the cupcakes are cooling, you can make the frosting. Beat the butter until fluffy using an electric mixer on medium speed. Then turn down the mixer to low and slowly beat in 4 cups of powdered sugar. 
  • Then beat in the maraschino cherry juice 1 tablespoon at a time until the desired flavor is reached. Finally, beat in the rest of the powdered sugar and the whipping cream until you get the sweetness level and consistency that you prefer. 
  • Frost the cooled cupcakes using either  a knife or a piping bag (I used a 1M tip), and top each with a cherry.