Decadent Chocolate Cherry Delight Cupcakes
Indulge in these delightful Decadent Chocolate Cherry Delight Cupcakes, a heavenly treat perfect for any occasion. These rich chocolate cupcakes are filled with a luscious square of Hershey chocolate and topped with a plump maraschino cherry, then frosted with a velvety cream cheese frosting. Finished with a drizzle of melted chocolate, these cupcakes are sure to satisfy your sweet cravings and impress your guests. Perfect for birthdays, celebrations, or simply as a sweet indulgence, these cupcakes are easy to make and full of flavor!
12
Servings
250
Calories
18
Ingredients
Ingredients
all-purpose flour
1 cup (sifted)
unsweetened cocoa powder
1/3 cup (sifted)
butter (softened)
1/3 cup (softened (5 tablespoons plus 1 teaspoon))
granulated sugar
3/4 cup (granulated)
baking powder
1 teaspoon (also sifted with dry ingredients)
baking soda
1/4 teaspoon (added with dry ingredients)
salt
1/4 teaspoon (added with dry ingredients)
large egg
1 (beaten)
vanilla extract
1 teaspoon (pure or imitation)
milk
1/2 cup (preferably whole)
Hershey milk chocolate candy bars
2 (1 5/8 ounce each) (broken into 12 squares each)
maraschino cherries (without stems)
12 (patted dry with paper towels)
cream cheese
4 ounces (softened)
butter or margarine
1/4 cup (softened)
maraschino cherry juice
2 teaspoons (reserved from cherry jar)
confectioners' sugar
2 cups (sifted)
Hershey milk chocolate candy bar
1 (melted)
stemmed maraschino cherries
for garnish (patted dry)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Line a standard 12-cup muffin pan with paper or foil liners to prevent sticking.
3
In a small bowl, thoroughly whisk together the all-purpose flour and unsweetened cocoa powder, then set aside.
4
In a large mixing bowl, beat the softened butter and granulated sugar on high speed for about 2 minutes until well combined and fluffy.
5
Add the large egg and vanilla extract, beating for an additional 2 minutes until the mixture is light and airy.
6
Gradually reduce the mixer speed to low. Carefully beat in the milk, noting the batter may appear slightly curdled. Then, gently fold in the flour and cocoa mixture until just combined. Be careful not to overmix.
7
Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full. Place one square of Hershey chocolate into the center of each cupcake, and top it with a maraschino cherry followed by another square of chocolate on top.
8
Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
9
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. It's normal for the cupcakes to sink slightly in the center as they cool.
10
For the frosting, in a medium bowl, beat together the cream cheese, softened butter, and 2 teaspoons of maraschino cherry juice on high speed until smooth and well blended.
11
Reduce the mixer speed to low and gradually add the confectioners' sugar, mixing until fully incorporated. Refrigerate the frosting for about 15 minutes until it firms up slightly.
12
Once the cupcakes are cool, frost each one generously with the cream cheese frosting.
13
To garnish, place 1 or 2 stemmed maraschino cherries on top of each frosted cupcake.
14
Melt the remaining Hershey chocolate bar in the microwave or over a double boiler. Pour it into a zip-top bag, snip off a corner, and drizzle the melted chocolate over the cupcakes.
15
Cover the cupcakes and refrigerate until ready to serve, up to 1 day for the best freshness.
Nutrition Information
12.5g
Fat
33.75g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Chocolate Cherry Delight Cupcakes?
These are rich chocolate cupcakes filled with a square of Hershey chocolate and a maraschino cherry, topped with cream cheese frosting and a chocolate drizzle.
How many servings does this recipe yield?
This recipe makes 12 decadent cupcakes.
What is the recommended oven temperature?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
How should I prepare the muffin pan?
Line a standard 12-cup muffin pan with paper or foil liners to prevent the cupcakes from sticking.
What dry ingredients are used in the batter?
The batter uses sifted all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
How long should I beat the butter and granulated sugar?
Beat the softened butter and granulated sugar on high speed for approximately 2 minutes until the mixture is fluffy.
When should I add the egg and vanilla extract?
Add the large egg and vanilla extract after beating the butter and sugar, then beat for another 2 minutes until light and airy.
What is the correct way to mix in the milk and dry ingredients?
Reduce the mixer speed to low, beat in the milk, and then gently fold in the flour and cocoa mixture until just combined.
How much batter should I put in each cupcake liner?
Fill each prepared muffin cup about two-thirds full with the chocolate batter.
How do I assemble the chocolate and cherry center?
Place one square of Hershey chocolate in the center, top it with a stemless maraschino cherry, and then add another square of chocolate on top.
How long do the cupcakes need to bake?
Bake the cupcakes for 18 to 20 minutes in the preheated oven.
How can I check if the cupcakes are fully cooked?
The cupcakes are done when a toothpick inserted into the center comes out clean.
Is it normal for the cupcakes to sink after baking?
Yes, it is normal for these cupcakes to sink slightly in the center as they cool.
How long should the cupcakes cool in the pan?
Allow them to cool in the muffin pan for 5 minutes before transferring them to a wire rack.
What is in the cream cheese frosting?
The frosting consists of softened cream cheese, softened butter or margarine, maraschino cherry juice, and sifted confectioners' sugar.
Why is maraschino cherry juice used in the frosting?
The juice is used to provide flavor and a hint of pink color to the cream cheese mixture.
Should the frosting be refrigerated before use?
Yes, refrigerate the frosting for about 15 minutes until it firms up slightly before frosting the cupcakes.
How do I garnish the finished cupcakes?
Garnish each frosted cupcake with 1 or 2 stemmed maraschino cherries and a drizzle of melted Hershey chocolate.
How should I melt the chocolate for the drizzle?
Melt the Hershey chocolate bar in the microwave or over a double boiler, then use a zip-top bag with a snipped corner to drizzle it.
How should these cupcakes be stored?
The cupcakes should be covered and kept in the refrigerator until ready to serve.
How long do the cupcakes stay fresh?
For the best freshness, they should be served within 1 day.
What is the calorie count per cupcake?
Each cupcake contains approximately 250 calories.
How much fat is in one serving?
There are 12.5 grams of fat per cupcake.
What is the carbohydrate content of a cupcake?
Each cupcake has approximately 33.75 grams of carbohydrates.
How much protein does each cupcake provide?
Each serving provides 2.5 grams of protein.
Can I use imitation vanilla extract?
Yes, the recipe allows for either pure or imitation vanilla extract.
What type of milk is best for this recipe?
Whole milk is the preferred choice for these cupcakes.
Should the cherries be dried before use?
Yes, both the internal cherries and the garnish cherries should be patted dry with paper towels.
How many Hershey chocolate bars are needed in total?
You will need three 1 5/8 ounce bars: two for the filling and one for the drizzle.
What should I do if the batter looks curdled after adding milk?
It is normal for the batter to appear slightly curdled at that stage; proceed by folding in the flour and cocoa mixture.