And then there were Chocolate Chip Cherry Cupcakes, and all was right. These cupcakes are flavored with chocolate chips, maraschino cherries, vanilla and almond extract. It’s a great combination. I made two kinds of frosting to go with the cupcakes.
The recipe is generous enough that I split the batter so I could have a mini sheet cake and still have two dozen cupcakes. Cupcakes can be decorated very quickly. Sometimes, though, I still want to have some kind of cake, so I find this option to be a compromise where I can have both a cake and cupcakes without having to spend too much time decorating.
I made two kinds of frostings, chocolate frosting and cherry buttercream. Either one would have sufficed and by itself would have paired very well with the cupcakes, but I couldn’t make up my mind which frosting to make, so I just went ahead and made them both and had some cherry buttercream left over.
Once the ingredients are all assembled, it’s just a matter of mixing and blending. The maraschino cherries should be drained and chopped. Resist the urge to throw them in the food processor or you’ll end up with liquefied cherries. If you’re not up to chopping one cup’s worth of maraschino cherries by hand, just employ a sous chef like I did, aka the significant other, to do the chopping ahead of time. As for the wet ingredients, I measured out the required amount of milk first, then added the eggs, egg white, vanilla and almond extracts and whisked them well in the same measuring cup.
I had enough batter that I decided to make a mini sheet cake using an oven proof dish. It’s the easiest type of cake since it can be decorated straight away right in the pan or baking dish. My baking dish was fairly deep, so it took a total of 60 minutes to bake all the way through. I covered the cake with aluminum foil in the last 10-15 minutes to prevent overbrowning. Next time, I’ll remember to pour less batter in the baking dish so it doesn’t take too long to bake. I still had enough batter left to make two dozen cupcakes. If I didn’t make the mini sheet cake, I could have made at least a dozen more cupcakes to make a total of 3 dozen cupcakes, and maybe even more.
These chocolate chip cherry cupcakes are more substantial than my earlier Spring Cupcakes. Both are good, but entirely different.
Flavor wise, the combination of cherries and chocolate really go well together. I found what is called Cherry Flavor in Whole Foods. I think the product might also be available in Amazon.
Pas de trois
Pas de quatre in the foreground and corps de cupcakes in the background.
I frosted a few cupcakes just plain with chocolate and some just with the cherry buttercream.
Here’s the mini sheet cake again.
And here’s a slice of the mini sheet cake. All I can say is, the chocolate chips and cherries in the cake plus the chocolate frosting plus the cherry buttercream just screams party. Take one bite and it will be hard not to yell LUSH!!! And I don’t mean lush as in the rain forests of Brazil, I mean lush as in just luscious.
Both are crusting types of frosting. I made them a day ahead of time. When I was ready to frost the cupcakes, I stirred and flattened each frosting all over with the back of a large spoon to remove any air bubbles and make it all nice and smooth again.
- 4 cups cake flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups (3 sticks) unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 large egg white
- 1 cup skim milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 ½ cups mini chocolate chips
- 1 cup maraschino cherries, stemmed, drained and chopped
- Whole maraschino cherries for garnish
- 8 ounces unsweetened baking chocolate or 60% cacao bittersweet chocolate
- ¾ cup + 2 tablespoons skim milk
- 8 cups powdered sugar
- 1 cup (2 sticks) unsalted butter
- 2 tablespoons vanilla
- 1 teaspoon salt
- ½ cup (1 stick) unsalted butter
- ½ cup shortening
- 8 cups powdered sugar
- ½ cup skim milk
- 1 teaspoon cherry extract
- ½ teaspoon almond extract
- ¼ teaspoon salt
- Few drops of pink food color
- Preheat oven to 350 F. Line muffin pans with cupcake liners. Sift together the flour, baking powder and salt.
- Drain and chop maraschino cherries. Set aside.
- Whisk by hand the eggs, egg whites, milk, vanilla and almond extracts. Set aside.
- Using flat paddle of a stand mixer, on medium speed, cream the butter until smooth and creamy.
- Still on medium speed, gradually add sugar and beat until light and creamy.
- On low speed, pour ⅓ of the wet ingredients and beat until mixture is creamy, smooth and well incorporated.
- Add about ⅓ of the dry ingredients and continue to mix just until blended. Repeat procedure alternating between the wet ingredients and dry ingredients, ending with the dry ingredients. Stop the mixer in between to scrape the bowl and continue to beat just until blended. Do not over beat.
- With a rubber spatula, mix in the chocolate chips, then gently fold in the chopped cherries.
- Use an ice cream scoop to fill the lined muffin pans.
- Bake for about 20 to 25 minutes or until lightly brown.
- Transfer the pans onto a cooling rack and allow the cupcakes to cool completely.
- Melt the chocolate in a double boiler over simmering water, stirring until smooth. Set aside to cool.
- In a large pot, on medium heat, bring the milk to a near boil while whisking.
- Remove from heat and add the powdered sugar all at once. Whisk thoroughly until smooth and free of lumps. Set aside to cool to lukewarm.
- On medium speed, beat butter until smooth. Add salt. Switch mixer speed to low and gradually pour the sugar mixture. Beat until well combined.
- Add the melted chocolate, then the vanilla. Beat the frosting until smooth and shiny.
- Cream butter until smooth and free of lumps.
- Add shortening and beat until well blended, scraping down bowl every so often. Add salt and beat until combined.
- On low speed, gradually add powdered sugar, one cup at a time, alternating with a small amount of milk. Repeat until all the powdered sugar and milk have been incorporated.
- Add cherry, almond extracts and a few drops of pink food color. Beat just until smooth and creamy.
Chocolate Chip Cherry Cupcakes