Our Cherry Chocolate Cupcakes have the perfect combination of chocolate and cherry, require 7 ingredients, and are a fun treat for family dinners and Valentine’s Day.
213 ouncejars maraschino cherriesone jar with stems
Frosting
8Tablespoonsbuttersoftened
6ouncescream cheese softened
7cupspowdered sugar(approximate)
Instructions
Cupcakes
Preheat oven to 350° F.
Lightly spray cupcake pan with a non-stick baking spray or use cupcake liners if desired.
Drain the jar of cherries without stems, reserving the juice. Cut cherries into quarters.
Combine the cake mix and Cherry Dr. Pepper and stir until combined. Fold in the chopped cherries.
Pour batter into cupcake pan, filling to ⅔ full.
Bake on the center rack for approx. 25 min. or until a toothpick inserted into center comes out clean.
Cool cupcakes on wire cooling rack.
Remove centers of cooled cupcakes using an apple corer or spoon.
Frosting
Beat the softened cream cheese and butter with an electric mixer until light and fluffy. Gradually add 3 cups of powdered sugar, one cup at a time and mixing after each addition.
Add 6 Tablespoons of cherry juice and continue mixing. Add additional sugar 1 cup at a time and mixing, until the icing is a spreadable consistency.
Using a #1M icing tip (or tip of choice) and a pastry bag, fill each cupcake hole with frosting. Pipe remaining frosting onto each cupcake and top each one with a whole cherry with stem.
Notes
Store cupcakes in an airtight container for up to 4 days in the refrigerator.
To freeze, allow the unfrosted cupcakes to cool completely before flash freezing on a baking sheet for 30 minutes. Transfer to a freezer-safe bag. Defrost overnight in the refrigerator and frost when ready to serve.