Tag Archives: buttercream

Chocolate Covered Cherry Cupcakes

I have still not found or figured out a chocolate cake recipe that will be my final goto recipe but this one was delish, came together quickly and baked up nicely.

Chocolate Covered Cherry Cupcakes
1 3/4 cups flour
2 cups sugar
3/4 cup cocoa powder (I use Scharffen Berger)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup hot water or coffee

Whisk together all the dry ingredients, including the sugar.
In a separate bowl combine buttermilk, oil, eggs and vanilla.
Slowly add dry to wet then add the hot liquid slowly just until combined.
This is a very liquid batter.

Makes 2 dozen cupcakes filled 2/3 full (I generally use a large cookie scoop to fill muffin tins).

Bake at 350 for about 30 minutes but follow your nose, when they start to smell like delicious chocolate cake test with a toothpick.

Cool completely and frost.

Cherry Buttercream
2 sticks softened butter
1 box powdered sugar (it’s about 2 1/2 cups)
1/2 teaspoon vanilla
15 drained and patted dry maraschino cherries finely chopped (I use a small food processor for this and the liquid that happens in this process is fine and will be directly added to the frosting).

Beat the butter, sugar and vanilla for longer than you think. Maybe five minutes. Then stir in cherries.

Use your favorite frosting method.

Chocolate Ganache
6 ounces dark chocolate chips
8 ounches heavy cream

Heat cream pour over chocolate. It should be fairly thick. I usually just eyeball this so my measurements are best guesses. Let cool until room temp.

I used a squeeze bottle to pour ganache on the cupcakes but you could also use a spoon.

Top with whole maraschino cherry.

And eat! They were so tasty.

Swiss Meringue Vanilla Bean Buttercream

I have had some epic baking failures lately and tonight’s chocolate cake was no exception. Had I remembered the eggs this post would be very different but as it stands now I have an amazing frosting with no cake to frost.

I had never made a cooked buttercream. It was easier than I expected but I think I still prefer the quick buttercream.

Swiss Vanilla Bean Buttercream

5 egg yolks
1 c plus 2 tbsp sugar
2 c butter softened and cubed
2 tsp vanilla bean paste (or extract)
Pinch of salt

Clean you mixer bowl with vinegar then add the egg yolks and sugar. Whisk over a pot of simmering water until the mixture is 140 degrees.
Move the bowl to you mixer and with the whisk attachment let it mix until shiny, white and cool.
Switch to the paddle attachment and slowly add the cubes of butter. Blend until thick and smooth. The mix will appear to curdle at one point but just let it keep mixing. It took me over five minutes. Then add the pinch of salt and vanilla bean paste.
Store in an air tight container in the fridge for up to a week or in the freezer for a few months. When ready to use just bring to room temp and whisk for a few minutes.