Dark Chocolate Cupcakes with Cherry Buttercream
Makes 24
Ingredients
- 1 cup unsalted butter
- 1½ (4-ounce) bars semisweet chocolate, chopped
- ½ cup unsweetened cocoa powder
- 4 large eggs
- 1¼ cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ cups whole buttermilk Cherry Buttercream (recipe follows)
Instructions
- Preheat oven to 350°. Line 24 muffin cups with paper liners.
- In a medium saucepan, cook butter, chocolate, and cocoa over medium-low heat, stirring frequently, until melted and smooth. Remove from heat; let cool for 15 minutes.
- In a large bowl, beat eggs and sugar with a mixer at high speed until thick and pale.
- In a medium bowl, whisk together flour, salt, baking powder, and baking soda. With mixer at low speed, gradually add flour mixture to egg mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in cooled chocolate mixture. Spoon batter into prepared muffin cups, filling two-thirds full.
- Bake until a wooden pick inserted in centers comes out clean, 14 to 16 minutes. Let cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks. Using a Wilton 125 tip, pipe Cherry Buttercream onto cupcakes. Cover and refrigerate for up to 3 days.
3.5.3251
Cherry Buttercream
Makes 6 cups
Ingredients
- 1 cup unsalted butter, softened
- ¼ cup maraschino cherry syrup
- 8 cups confectioners’ sugar
- 2 drops soft pink food coloring
Instructions
- In a large bowl, beat butter with a mixer at medium speed until smooth, about 30 seconds.
- Add cherry syrup and 1 cup confectioners’ sugar, beating until combined. Continue adding sugar, 1 cup at a time, beating until stiff peaks form. Add food coloring; beat at high speed until fluffy, about 30 seconds. Refrigerate for 1 week or freeze for up to 3 months.
3.5.3251