My sister's and my birthdays are only 10 days apart, but we both love chocolate cherry cake. That meant that every August in our household was a chocolate cherry cake bonanza because my mom had to bake them for both of our birthdays. I love them so much that when I got married last April, one of the four flavors of cupcake I served was chocolate cherry.
It might have been the first time I ever had it outside of August.
Anyway, instead of chocolate-covered cherries this Valentine's Day, why not make chocolate-cherry cupcakes?
Chocolate Cherry Cupcakes
Makes 24 cupcakes
r2 cups sugar
r1 ¾ cup all-purpose flour
r¾ cup cocoa
r1 ½ teaspoons baking powder
r1 ½ teaspoons baking soda
r1 teaspoon salt
r2 eggs
r1 cup milk
r½ cup vegetable oil
r2 teaspoons vanilla extract
r1 cup boiling water
1 can cherry pie filling
Preheat the oven to 350 degrees and line a cupcake pan with liners. Strain the cherry pie filling to remove as much liquid as possible.
rBeat together the eggs, milk, oil, and vanilla. Combine the sugar, flour, cocoa, baking powder, and salt in a separate bowl. Slowly add the dry ingredients to the wet ones while mixing. Stir in the boiling water and then fold in the cherries.
rFill the cupcake liners two-thirds full. Bake for 20 minutes, and let it cool before frosting.
Chocolate Cream Cheese Frosting
8 ounces cream cheese, at room temperature
1 stick butter, at room temperature
½ cup unsweetened cocoa powder
1 teaspoons vanilla extract
4 cups confectioner’s sugar, sifted
r
r
Place the cream cheese and butter in a large bowl. Beat with an electric mixture until combined. Add the cocoa, vanilla, and sugar and beat until the frosting is fluffy.
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