Choc cupcakes with cherry buttercream
Indulge in these rich and moist chocolate cupcakes topped with a luscious cherry buttercream. Made with dark chocolate, butter, brown sugar, and cocoa powder, these cupcakes are a chocolate lover's dream. The cherry-flavored buttercream icing adds the perfect hint of sweetness, making these treats irresistible. Perfect for any celebration or just a sweet treat for yourself!
Cook time 25 min
Prep time 20 min
Ingredients:
1/2 cup dark chocolate1 cup butter
1 cup brown sugar
3 eggs
1 cup self-raising flour
1/3 cup dry cocoa powder
1/4 cup sugar
3 cup powdered sugar
These chocolate cupcakes with cherry buttercream are a delightful treat that combine rich chocolatey goodness with the sweet and tangy flavors of cherry. Perfect for any occasion, they are sure to impress both kids and adults alike. Using simple ingredients and easy-to-follow steps, you'll have these decadent cupcakes ready in no time.
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
- In a heatproof bowl, melt the dark chocolate over a pot of simmering water, or in the microwave in 20-second intervals, stirring between each interval until smooth. Let cool slightly.
- In a large mixing bowl, cream together 1 cup of butter (220g) and the brown sugar (230g) until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the melted, cooled dark chocolate until fully combined.
- Sift together the self-raising flour (150g) and dry cocoa powder (50g). Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the batter evenly among the 12 muffin liners.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
- In a mixing bowl, beat the remaining 1 cup of butter (220g) until creamy and smooth.
- Gradually add the powdered sugar (480g), beating on low speed until incorporated. Increase speed and beat until light and fluffy.
- Add the granulated sugar (50g), cherry juice or extract, and beat until well combined. Add a few drops of red food coloring if desired to achieve a pink cherry tint.
- Continue to beat the buttercream until it is light and airy.
- Once the cupcakes have completely cooled, frost them generously with the cherry buttercream using a piping bag or a spatula.
- For an extra touch, you can decorate with chocolate shavings or a cherry on top of each cupcake.
- Your Chocolate Cupcakes with Cherry Buttercream are now ready to enjoy! Store any leftovers in an airtight container at room temperature or in the refrigerator.
Tips:
- Use room temperature ingredients for better mixing and smoother batter.
- Melt the dark chocolate gently over a double boiler to avoid burning it.
- For a more intense chocolate flavor, opt for high-quality cocoa powder and dark chocolate.
- Ensure the cupcakes are completely cool before frosting to prevent the buttercream from melting.
- To enhance the cherry flavor in the buttercream, consider adding a touch of cherry extract or finely chopped candied cherries.
- Use a piping bag with a star tip to create beautifully swirled buttercream on top of the cupcakes.
And there you have it, your chocolate cupcakes with cherry buttercream are ready to be enjoyed! The combination of moist, rich chocolate cake with the sweet and tangy cherry buttercream is simply irresistible. Share these cupcakes with friends and family, or savor them as a special treat for yourself. Happy baking!
Nutrition per serving
18 ServingsCalories 300kcal
Protein 3.19g
Carbohydrates 55g
Fiber 1.97g
Sugar 44g
Fat 14g
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