Go Back
Chocolate Cherry Cupcakes, it's a chocolate lovers dream come true!
5 from 5 votes
Print

Chocolate Cherry Cupcakes

Ingredients

  • CHOCOLATE CAKE:
  • 1 1/2 C. all-purpose flour
  • 1 C. unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 4 eggs at room temp
  • 1 C. sugar
  • 1 C. brown sugar packed
  • 2/3 cup oil
  • 1/3 C. buttermilk or milk
  • 2/3 C. World Market Black Cherry Jam
  • 2 World Market vanilla beans slice and scrape out insides
  • CHOCOLATE BUTTERCREAM:
  • 3/4 C. butter softened
  • 1/3 C. unsweetened cocoa powder
  • 2 tsp. vanilla extract
  • 1-3 Tbsp. milk
  • 2-3 C. powdered sugar

Instructions

  1. 1. Preheat oven to 350 degrees and line pans with cupcake liners, I used orange to really bring out the Reese's Pieces theme!
  2. 2. In a medium bowl, combine cocoa flour, cocoa powder, baking soda, baking powder and salt. Set aside.
  3. 3. In a large bowl, combine eggs, sugar, brown sugar, oil, buttermilk, cherry jam and vanilla beans.
  4. 4. Pour half the dry ingredients into the wet and stir. Then add the rest of the dry ingredients and stir again. Don't over mix.
  5. 5. Fill cupcake liners 2/3 full and bake for 18-22 minutes or until an inserted knife comes out clean. Let cool.
  6. 6. Buttercream: Beat butter. Add cocoa powder, vanilla extract and 1 tablespoon milk. Add in 1 1/2 cups powdered sugar and then alternate between adding more milk and more powdered sugar until you reach your desired consistency.
  7. 7. Pipe onto cooled cupcakes and top with Ghiradelli squares and Torani Chocolate Sauce.