Chocolate-covered Cherry Cupcakes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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These are made using Hershey's Milk Chocolate Candy Bars ; ) Ingredients:
1 cup all-purpose flour |
1/3 cup unsweetened cocoa powder |
1/3 cup butter, softened (5 tbsp plus 1 tsp) |
3/4 cup granulated sugar |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 large egg |
1 teaspoon vanilla extract |
1/2 cup milk |
2 (1 5/8 ounce) hershey milk chocolate candy bars, each broken in 12 squares |
12 maraschino cherries, without stems,patted dry with paper towels |
4 ounces cream cheese |
1/4 cup butter or 1/4 cup margarine, softened |
2 teaspoons maraschino cherry juice |
2 cups confectioners' sugar |
1 hershey milk chocolate candy bar, melted |
stemmed maraschino cherry, patted dry |
Directions:
1. Heat oven to 350°F.
2. Line 12 regular-size (2 1/2-in. diameter) muffin cups with paper or foil liners.
3. Whisk flour and cocoa powder in a small bowl until blended; set aside.
4. In a large bowl, beat butter, sugar, baking powder, baking soda and salt with a mixer on high speed 2 minutes or until well blended.
5. Add egg and vanilla; beat 2 minutes or until fluffy.
6. Reduce mixer speed to low; beat in milk (batter will look curdled), then the flour mixture just until blended.
7. Spoon evenly into lined muffin cups Place a square of chocolate in center of each cupcake.
8. Top with a cherry and another square of chocolate.
9. Bake 18 to 20 minutes until a pick inserted off center comes out clean.
10. Cool in pan on a wire rack 5 minutes before removing from pan to rack to cool com-pletely (cupcakes will sink in center).
11. Frosting: Beat cream cheese, but-ter and cherry juice in a medium bowl with mixer on high speed until blend-ed and smooth.
12. Reduce speed to low; beat in confectioners' sugar.
13. Refriger-ate 15 minutes or until firm enough to spread.
14. Frost cupcakes.
15. To garnish: Top each cupcake with 1 or 2 cherries.
16. Melt chocolate bar and scrape into a ziptop bag.
17. Cut a tip off a corner of bag; drizzle chocolate over half or all the cupcakes.
18. Cover and refrigerate until serving or up to 1 day.
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