Dark Chocolate Cupcakes with Cherry Buttercream Frosting

My new cupcake obsession continues 🙂  To start the New Year off right, I made this one for everyone and they were gone in a flash.  Enjoy!

Dark Chocolate Cupcakes recipe:


  • 3/4 cup butter, room temperature
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 3/4 cup Hershey’s Special Dark Cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cup milk
  1. Cream butter and sugar together just until fluffy, about 2 minutes. Add in eggs, one at a time, beating just until combined. Add in vanilla and beat again.
  2. Combine, flour, cocoa, baking powder and salt.
  3. Alternating, add flour and milk, starting and ending with flour, beating just until combined.
  4. Spoon batter into cupcake tins lined with paper liners or lightly greased, to 2/3 full. I use a cookie scoop. Bake in a preheated 350 degree oven for 16-18 minutes, until done. Use a toothpick to test for doneness, inserting in center, if it come out clean with no batter or crumbs, they cupcakes are ready.
  5. Let cupcakes rest in pan for 20 minutes before removing to racks to cool completely. Once cool, frost as desired.

NOTES: If you make mini cupcakes, fill baking cups 1/2 full and reduce cooking time to about 12-14 minutes.

recipe source ChocolateChocolateandmore.com


Maraschino Cherry Buttercream Frosting:

  • 1 cup butter, room temperature
  • 2 lbs powdered sugar
  • 6 Tbsp juice from maraschino cherry jar (plus more if needed)
  • 1 tsp almond extract
  1. Beat softened butter in a large mixing bowl until completely smooth and fluffy.
  2. Gradually beat in about two cup of powdered sugar.
  3. Beat in the maraschino cherry juice and almond extract until completely combined.
  4. Gradually beat in the rest of the powdered sugar, about a cup at a time.
  5. If your frosting is too thick, beat in additional maraschino cherry juice one teaspoon at a time.

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