Dark Chocolate Cupcakes With Cherry Frosting

Paula’s done it again. This recipe combines two great flavors.  Cherry & Chocolate

Taken from her Jan/Feb, 2012 issue, these are truly decadent.

1 cup butter

6 (1 oz) squares semisweet chocolate, chopped

1/2 cup unsweetened cocoa powder

1 1/4 cups sugar

4 large eggs

2 cups flour

1 teas baking powder

1 teas salt

1/2 teas baking soda

1 1/2 cups buttermilk

Cherry Buttercream Frosting

Preheat oven to 350. Line 24 cupcake pans with paper liners.

In medium saucepan, combine butter, chopped chocolate and cocoa powder.

Cook over medium heat, stirring frequently until chocolate is melted and smooth. Cool for 15 minutes.

In a large bowl, beat sugar and eggs at high speed with mixer until thick and pale.

In a small bowl, combine flour, baking powder, salt and baking soda. Gradually add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until combined after each addition. Stir in butter-chocolate mixture.

Spoon batter into prepared muffin cups. Bake for 14-16 min or until a toothpick inserted in center of one cupcake comes out clean. Cool completely and then frost with the cherry buttercream.

Cherry Buttercream

1 1/2 cups sugar

6 egg whites

2 cups unsalted butter, softened

1/4 cup maraschino cherry-flavored syrup

In top of double boiler, whisk sugar and egg whites until combined. Cook over simmering water until mixture reaches 140 on a candy thermometer; do not stir. Immediately pour mixture into the bowl of a heavy duty stand mixer. Beat at high speed for 10 minutes. Reduce speed to medium low. With mixer running, add butter, 2 tables at a time, beating just until combined after each addition. Add cherry-flavored syrup, beating until combined. Keep buttercream at room temperature until ready to frost cupcakes.

Makes 24 cupcakes

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