Get ready to experience a dessert that's not just a treat, but a culinary masterpiece that will transform your ordinary baking routine into an extraordinary flavor adventure! These Cherry Chocolate Chip Cupcakes with Pink Chocolate Buttercream are more than just a dessert - they're a celebration of decadence, combining the rich depth of chocolate, the sweet-tart burst of cherries, and a dreamy pink buttercream that looks as stunning as it tastes. Whether you're looking to impress your guests or simply treat yourself to a moment of pure bliss, these cupcakes are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup cherries, pitted and chopped
- 1 cup chocolate chips
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons milk
- Pink food coloring
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt. Whisk to combine and ensure no lumps remain.
- In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well blended.
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix the batter.
- Gently fold in the chopped cherries and chocolate chips, distributing them evenly throughout the batter.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat the softened butter in a large mixing bowl until creamy and smooth, about 2-3 minutes.
- Gradually add the powdered sugar, mixing on low speed until incorporated. Add milk and continue beating until light and fluffy.
- Add a few drops of pink food coloring and mix until the desired pink shade is achieved.
- Once cupcakes are completely cool, pipe or spread the pink chocolate buttercream on top of each cupcake.
- Optional: Garnish with additional chopped cherries or chocolate chips for decoration.
- Serve and enjoy your Cherry Chocolate Chip Cupcakes with Pink Chocolate Buttercream!
Tips
- Room Temperature Ingredients: Ensure eggs, milk, and butter are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense cupcakes.
- Even Baking: Use an ice cream scoop to distribute batter evenly, ensuring uniform cupcake sizes and consistent baking.
- Cooling is Crucial: Let cupcakes cool completely before frosting to prevent buttercream from melting.
- Buttercream Brilliance: For the smoothest buttercream, sift powdered sugar before adding to prevent lumps.
- Food Coloring Tip: Add pink food coloring gradually to achieve your desired shade - you can always add more, but can't take it away!
- Storage Hack: These cupcakes stay fresh in an airtight container at room temperature for 2-3 days, or refrigerate for up to 5 days.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 55g
Protein: 5g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 85mg
