The cupcakes are a soft brownie in texture with a kiss of cherry in the middle. The frosting is a stabilized whipped frosting made with an alternate cream cheese option vs. the traditional gelatin added. It’s very light in sweetness and blends perfectly with this cupcake when it’s all put together.
Prep Time25 minutesmins
Servings: 10cupcakes
Ingredients
1/2cupunsalted butter
1/2cupsemi-sweet chocolate chips
2eggslarge
3/4cupgranulated sugar
1/2cupall-purpose flour
1tspvanilla extract
Filling
1/2cupcherry pie fillingabout 10 cherries + sauce
Frosting
1ozcream cheesesoftened
1/2cuppowdered sugar
1cupheavy whipping cream
1tspvanilla extract
Toppings
maraschino cherries with stems
chocolate bar for shavings
Instructions
Preheat oven to 325 degrees. Line a muffin pan with cupcake wrappers.
In a microwavable bowl, combine the butter and chocolate chips. Cook for 30 seconds, stir and then cook for another 10-20 seconds. Stir the butter and chocolate chips until melted and combined. Set aside to cool.
In a medium sized bowl, whisk together the eggs and sugar until combined. Add in the flour and vanilla; mix well. Pour the cooled chocolate into the batter and fold together with a spatula until combined and free of lumps. Fill each cupcake wrapper 2/3 of the way full of batter.
Bake for 25-30 minutes; or until a toothpick inserted into the middle comes out clean. Allow cupcakes to sit for 5 minutes before moving to a cooling rack. Cool before filling and frosting.
For the Filling:
Using a piping tip or a melon baller, scoop a hole out of the middle of the cupcakes. Spoon the cherry filling into the hole, about 1 cherry and some sauce. Set aside.
For the Frosting & Topping:
Place a metal mixing bowl into the freezer to chill for 15 minutes.
In the chilled bowl, using a hand or stand mixer, beat the cream cheese and powdered sugar until smooth and creamy. Add in the heavy cream and vanilla extract. Continue beating the mixture until stiff peaks are formed. Note: If using a hand mixer, it will need to get up to a high speed for the cream to form peaks. A stand mixer is best option for this, if possible.
Fit your piping bag with a 1M tip, fill the bag with frosting and pipe swirls onto the cupcakes.
Using a vegetable peeler, shave the sides of a chocolate bar and top your cupcakes with the shavings. Add a maraschino cherry on top.
To store: Place cupcakes in container with a sealed top. Store in refrigerator for up to 3 days for best taste.