Chocolate Covered Cherry Cupcakes

I absolutely love chocolate covered cherries. So when I first tried this cupcake from Chesapeake Bakery Company, here in MD, I was in total love and knew I needed to find the recipe for them.  So, of course, I scoured the internet to find the one I liked the best and Viola!.  375724_10201067304636524_202173400_n

Now I have to say I am a one stop shopper, I hate having to go to 15 different places to buy 1 ingredient and I try to stay as local as I can due to the ease of things, but the tart Cherry juice that is in this recipe I ended up having to go to GNC to purchase and it was not cheap.  But nonetheless, without it the recipe just wouldn’t have been what it is…delicious.



1 box of devils food cake

1/2 c. Hershey’s special dark unsweetened cocoa powder

3 eggs

1 c. sour cream

3/4 c. vegetable oil

3/4 c. tart cherry juice


4 oz. semi sweet chocolate, finely chopped

5 oz. heavy whipping cream

( to only do half of your cupcakes, just cut this in half)

Cherry Buttercream:

1 c. tart cherry juice (reduced to 1/3 c.)

1 1/2 c. unsalted butter, room temperature

4 c. powdered sugar

1 tbsp. meringue powder

1/2 tsp. vanilla

3 tbsp. milk


Maraschino cherries



A few hours before our cherry juice into a small saucepan and reduce over medium heat.  Cool completely

Preheat oven to 350 degrees.


Combine all cake ingredients and mix on low speed until mixed well.  Then beat on high speed or 3 minutes.  Fill cupcake liners 1/2 full and place a cherry in the center, then cover w/ remaining batter.  Bake 14 – 18 minutes or until toothpick comes out clean.  Let cool completely.


Place chocolate and heavy whipping cream into a microwave safe bowl and heat on high or 30 seconds.  Remove and stir.  Heat again for another 30 seconds, stir until chocolate is completely melted.  

Take cupcakes and dip them, so that the top is completely cover.  Shake off any excess.

Cherry Buttercream:

Place butter in mixer and beat for 2 minutes.  Pour in cherry juice and beat together.  In a separate bowl combine powder sugar and meringue powder.  Add gradually to butter and cherry juice.  Add vanilla and 1 tbsp. milk to moisten and then whip on medium speed until very light and fluffy, adding remaining milk to achieve a smooth and creamy consistency for piping.

Pipe onto ganache covered cupcakes.

Add garnishes

I only covered 1/2 of my cupcakes with the ganache as you can see from the picture. It is your preference as to whether or not you actually want to cover them.  Also I have to say that this was my first ever attempt at a buttercream frosting.  It turned out really good, but I did make a few of my own adjustments to the recipe.


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