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Cherry Cream Chocolate Cupcakes

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These Cherry Cream Chocolate Cupcakes feature moist chocolate cake topped with pink cherry whipped frosting and a glossy maraschino cherry. Perfect for Valentine’s Day, birthdays, or feminine tea parties, these charming cupcakes are as delicious as they are beautiful.

Ingredients

For the Chocolate Cupcakes:

  • 1 cup all-purpose flour

  • 1/2 cup unsweetened cocoa powder

  • 3/4 cup sugar

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1/2 cup buttermilk

  • 1/4 cup vegetable oil

  • 1 large egg

  • 1 tsp vanilla extract

  • 1/2 cup hot water

For the Cherry Whipped Frosting:

  • 1 1/2 cups heavy cream

  • 1/2 cup powdered sugar

  • 1/4 tsp cherry extract or maraschino cherry juice

  • Pink food coloring (gel)

Topping:

 

  • 12 maraschino cherries with stems

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.

  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

  3. Add buttermilk, oil, egg, and vanilla extract. Mix until smooth.

  4. Slowly stir in hot water (batter will be thin).

  5. Pour into cupcake liners, filling each about 2/3 full.

  6. Bake for 18–20 minutes or until a toothpick inserted comes out clean. Cool completely.

  7. For the frosting, whip cream and powdered sugar to soft peaks. Add cherry flavoring and food coloring, then beat to stiff peaks.

  8. Pipe frosting in swirls onto cooled cupcakes. Top with a maraschino cherry.

  9. Chill for 15 minutes before serving for best texture and presentation.

Notes

  • Use cherry juice from the maraschino jar for a natural pink hue and flavor.

  • For extra cherry flavor, add chopped maraschino cherries into the batter.

  • Best served fresh, but can be stored in the fridge for up to 2 days.

 

  • A piping bag with a star tip creates beautiful frosting swirls.

Find it online: https://yumfoodusa.com/cherry-cream-chocolate-cupcakes/