C.W Chocolate Cherry Cupcakes!

Chocolate Cherry Cupcakes

These cupcakes are super good and get eaten really quickly. I think they are even better than normal chocolate cupcakes! my icing was a bit too runny so add a bit more icing. I adapted the martha stewart cupcake recipe that i used in the other cupcake C.W and added cherries and made up a cherry icing! not bad huh!

Makes 18
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 cup of frozen cherries defrosted ( you can use normal cherries) chopped

Directions

1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.



2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside.



3. In a mixing bowl, cream butter and sugar until light and fluffy.



4. Add eggs, one at a time, beating well after each, then beat in vanilla.



5. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.



6. Stir in a cup of chopped cherries



7. Pour batter into cups, filling each 3/4 full.



8. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.

Cherry Icing

Makes 3 1/2 cups, enough for 18 standard cupcakes

1 1/2 sticks unsalted butter, softened

1 pound (3 2/3 cups) confectioners' sugar

1 to 2 tablespoons milk

1 cup of frozen cherries defrosted and chopped

1. in the food processor blend the cherries until smooth.

2.In a mixing bowl, cream butter until smooth.Gradually add confectioners’ sugar; beat until smooth, then add the milk and cherries and mix again. add more icing sugar if it is too runny as it doesn't really set if too runny.