I’m back to my old ways again. Shoot!! But, with Valentine’s Day coming up, there are just so many desserts I have to try. But today I’m going to practice some self discipline, and I’m not going to let myself make the Strawberry Cream Cheese Tart I want so badly to make until I try a filet mignon recipe that I plan on making for mySecret Valentine’s Dinner.


Here is a super adorable cupcake recipe for today though. I don’t know why, but this year I have been obsessing with chocolate and cherries.

For recipe and step by step instructions click here!!

Normally, I’m all about the Chocolate Covered Strawberries, but not this V-day, and these cupcakes are great for any fun or romantic setting. I had a tiny bit of trouble with the frosting being a little runny, which I loved for my photo, but makes it a little tricky to eat. But I guess that’s why they invented forks. All together though, completely loved these cupcakes. A perfect balance of chocolate, cherry, and frosting. Plus, how stinking cute are they with that chocolate covered cherry on top! Enjoy!!


Chocolate-Cherry Cupcakes
Cake:
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

See Also:  No-Bake Almond Bites

Frosting:
8 ounces sour cream
1 cup whipping cream
1 1/2 cups powdered sugar
2 tablespoons maraschino cherry juice

Topping (optional):
16 whole maraschino cherries, with stem
1/2 cup semi-sweet chocolate pieces
1 teaspoon shortening

Preheat oven to 350 degrees F. Line sixteen 2 1/2-inch muffin cups with paper baking cups.

In a small bowl, combine flour, cocoa powder, baking powder, baking soda, and salt; set aside.

In large bowl with an electric mixer, beat butter on medium to high for 30 seconds. Add sugar and…

…beat until smooth fluffy.

Beat in eggs and vanilla until smooth.

Beat in sour cream and flour mixture.

Fill eat cup with two slightly rounded tablespoons of cake batter.

Bake 18 minutes or until top springs back. Cool completely on wire rack.

Prepare cherries (if using): Drain cherries, keeping stems attached; pat dry with paper towels.

In small microwave-safe bowl combine chocolate and shortening. Cook on 50% power 1 1/2 to 2 minutes or until melted, stirring once.

Dip cherries in chocolate; place on waxed paper until set. Store, covered, up to 24 hours.

Prepare frosting: In a large mixing bowl combine all frosting ingredients. Beat on medium-high until fluffy.

Ice cupcakes- spread onto cupcakes. Top with a chocolate covered cherry. Keep refrigerated until ready to serve.

See Also:  Gluten Free Chocolate Cake with Raspberry Whip Cream

Servings: 16