Chocolate Cherry Cupcakes with Pink Cherry Frosting
Ingredients
For the Chocolate Cupcakes:
1 cup (125g) all-purpose flour
½ cup (50g) unsweetened cocoa powder
¾ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (115g) unsalted butter, melted
¾ cup (150g) granulated sugar
¼ cup (50g) brown sugar
2 large eggs
1 tsp vanilla extract
½ cup (120ml) buttermilk
¼ cup (60ml) cherry juice (from maraschino cherries)
½ cup (90g) chopped maraschino cherries
For the Cherry Buttercream Frosting:
1 cup (230g) unsalted butter, softened
3 cups (360g) powdered sugar
2 tbsp cherry juice (from maraschino cherries)
1 tsp vanilla extract
Pinch of salt
2-3 drops pink food coloring (optional)
For Garnish:
Whole maraschino cherries with stems
Instructions
Step 1: Make the Chocolate Cupcakes
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a separate large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth.
Add eggs and vanilla extract, mixing until combined.
Stir in buttermilk and cherry juice, alternating with the dry ingredients.
Gently fold in chopped maraschino cherries.
Divide the batter evenly into cupcake liners, filling them about ⅔ full.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool completely before frosting.
Step 2: Make the Cherry Buttercream Frosting
Beat butter until light and fluffy (about 2 minutes).
Gradually add powdered sugar, mixing well after each addition.
Add cherry juice, vanilla extract, and salt, beating until smooth.
If desired, mix in pink food coloring for a vibrant color.
Step 3: Assemble & Garnish
Pipe the cherry frosting onto the cooled cupcakes using a large star tip.
Top each cupcake with a whole maraschino cherry.