This chocolate cake was surprisingly rich considering that there's not a lot of chocolate in it, and very moist. The cherry buttercream was delicious- I couldn't find the tart cherry preserves called for in the original recipe, but regular sweet preserves worked fine, since the cake itself wasn't particularly sweet. I halved both recipes for an even dozen cupcakes, with some frosting leftover.
Chocolate Cherry Cupcakes
cake from Wilton, cherry buttercream from Food Network
What's in them:
For the cupcakes:
For the frosting:
How to make them:
Preheat oven to 350°F. Combine flour, baking powder, soda and salt. In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, and vanilla and instant coffee; beat thoroughly. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Add melted chocolate and beat thoroughly. Pour into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
While cupcakes are baking, make the buttercream. In the bowl of an electric mixer fitted with the paddle or whisk attachment, mix together 4 cups of the powdered sugar and the butter on medium-low speed until well blended. Add the vanilla and milk and beat on medium speed for 2 minutes. Beat in the cherry preserves until well incorporated. Add more powdered sugar to reach your desired consistency. I left mine a little on the soft side so that I could gently spread with a spoon for a smooth finish.
Frost cupcakes either by spreading or piping the buttercream onto them. Top each with a cherry half.