chocolate cherry cupcakes
For some reason I have been on a sweets kick... well, I always like eating sweets, but I have been baking a lot more. I usually only allow myself to bake when I have an excuse, like holidays and people coming over. Otherwise, I would bake everyday and start to pack on the poundage I'm sure. Danny and I love chocolate and cherries, but we don't like maraschino cherries that much, so I made up these cupcakes using cherry pie filling. They are my "Valentine's day cupcakes." And they will be followed up with my "Valentine's day cake." Too bad none of them will actually last until Valentine's day! So then, I'll just have to make something else.
1 cup flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter
1 cup sugar
1 tsp vanilla
3/4 cup milk
Mix flour, cocoa, baking powder, soda and salt. In a separate bowl, beat the butter and sugar on medium speed until light and fluffy. Reduce speed to low and add vanilla and egg. Add milk and flour mixture alternately while still mixing. Pour in to lined cupcake pan. Bake at 350 for 20 minutes.
1 stick butter at room temp
2 1/2 cups powdered sugar
1/4 cup milk
1/2 tsp vanilla
a dash of almond extract
Beat butter until smooth. Add sugar, milk, vanilla and almond. Beat until spreadable.
3/4 cup chocolate chips
1/4 cup heavy cream
Put in microwaveable bowl and microwave for 2-3 minutes, use whisk attachment and whisk until smooth and glossy. If it gets clumpy or hard, put back in microwave for a little bit.
1/2 cup semi sweet chocolate chips
1/2 can cherry pie filling
Melt the chocolate in a double boiler, dip the cherries in the chocolate and then cool in the refrigerator.
When the cupcakes have cooled, use a knife to cut a cone-shape from the top of the cupcake, and trim the end of the cone so you have just a thin circle left. Fill the hole with cream and a cherry. Place the thin circle back on top of the hole.
Cover with chocolate frosting, cream and the chocolate covered cherries.