Cherries and chocolate were practically made for each other. When I was brainstorming for this treat, the only thing i could thin of with chocolate and cherries are those tooth-hurtingly sweet Cordial Cherries that are popular around the holidays. Rave reviews on these at the office (especially the frosting)! The cupcakes are moist and packed with a cherry surprise and the frosting is whipped to perfection. This is a recipe to keep bookmarked.
Tips:
Whip and fold- The most challenging part of this recipe is the frosting. To keep this frosting light, you need to fold the fat gently into the whipped cream. Be patient and the results will pay off.
Cherry variety- Cherry pie filling come is SO MANY varieties, brands and sizes; You need at least 1.5 cups of filling to properly fill the cupcakes ( a little more never hurt). Choose a brand that you are familiar with.
Coring- When coring a cupcake, you never want to reach the paper liner, it ruins the magical filling surprise and are messier to eat.
Coring- When coring a cupcake, you never want to reach the paper liner, it ruins the magical filling surprise and are messier to eat.
Oven Temperature: 350 degrees
Prep Time: 30 minutes
Bake Time: 18-20 minutes
Servings: 24 cupcakes
One recipe Moist Chocolate Cake, following cupcake directions
1 (20 ounce) can cherry pie filling
1 recipe Whipped Cream Cheese Frosting (see below)
Chocolate shaving (optional)
Cherries, fresh and washed (optional)
2) Use a 1/2 inc diameter tube or cupcake corer to remove the center of each cupcake (discard or eat the cores).
3) Fill eat cupcake with approximately 1 Tablespoon of filling.
4) Prepare frosting as indicated below. Apply frosting to cupcakes.
5) Top with cherries and chocolate shaving, if desired.
6) Cupcakes hold up at room temperature, but no longer than 24 hours. Leftovers should be covered and stored in the refrigerator.
1 recipe Whipped Cream Cheese Frosting (see below)
Chocolate shaving (optional)
Cherries, fresh and washed (optional)
Directions:
1) Prepare cake as directed (following cupcake instructions).
2) Use a 1/2 inc diameter tube or cupcake corer to remove the center of each cupcake (discard or eat the cores).
3) Fill eat cupcake with approximately 1 Tablespoon of filling.
4) Prepare frosting as indicated below. Apply frosting to cupcakes.
5) Top with cherries and chocolate shaving, if desired.
6) Cupcakes hold up at room temperature, but no longer than 24 hours. Leftovers should be covered and stored in the refrigerator.
Whipped Cream Cheese Frosting
1 (8 ounce) package reduced-fat cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon almond extract1/4 powdered sugar
2 cups heavy cream
1/4 cup white sugar
1/8 teaspoon cream of tartar
Directions:
1) In a large bowl, combine the cream cheese, vanilla extract, almond
extract and powdered sugar. Using a standing or hand mixer, cream the mixture until it is light and smooth. Set aside.
2) In another large bowl, pour in the heavy cream. Whip the cream on high for 1 minute. Slow the mixer to medium and gradually pour in the 1/4 of granulated sugar and cream of tartar. Return the mixer to high and continue whipping until the cream can hold a stiff peak.
3) Gently fold 1/3 of the cream cheese mixture into the whipped cream. When fully incorporated, fold in the remaining cream cheese mixture until fully incorporated.
4) Use finished frosting as desired.
2) In another large bowl, pour in the heavy cream. Whip the cream on high for 1 minute. Slow the mixer to medium and gradually pour in the 1/4 of granulated sugar and cream of tartar. Return the mixer to high and continue whipping until the cream can hold a stiff peak.
3) Gently fold 1/3 of the cream cheese mixture into the whipped cream. When fully incorporated, fold in the remaining cream cheese mixture until fully incorporated.
4) Use finished frosting as desired.
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