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.
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.
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.