Chocolate cherry cupcakes

Votes: 4

Time: 1 hour 24 minutes
Complexity: easily
Quantity: 24 cupcakes

Nutritional value per serving:

Calories 331, total fat 16 G., saturated fats 7 G., proteins 3 G., carbohydrates 46 G., fiber 2 G., cholesterol 48 mg, sodium 287 mg, sugar 32 G.

Elegant chocolate cupcakes filled with a juicy cherry filling, topped with white chocolate frosting, and garnished with maraschino cherries dipped in dark chocolate icing. They're much easier to make than you might imagine. For this recipe, use a ready-made chocolate sponge cake mix, which, according to the box instructions, calls for butter. Store-bought cherry pie filling also works well for the cupcake filling. Decorate the cupcakes with frosting and cherries once they've cooled completely.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

1 package (500 g) of dry chocolate cake mix with butter
110 g softened butter
3 eggs
1 and 1/3 cups cranberry-cherry juice
0.5 cup cherry pie filling

Glaze

1 and 1/4 tbsp. white chocolate granules
7 tablespoons heavy cream
2.5 tsp light corn syrup
1 and 1/4 cups white whipped frosting
1/3 tbsp. semi-sweet chocolate granules
1 can (280g) maraschino cherries with stems, patted dry

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Line a 24-cup (6cm) muffin tin with paper liners; set aside.
Cupcakes:

In a large bowl, beat the cake mix, butter, eggs, and cranberry-cherry juice with a mixer on low speed for 30 seconds. Scrape down the sides of the bowl. Beat for 2 minutes on medium speed. Spoon 2 tablespoons of batter into the prepared cups, add 1 teaspoon of cherry filling, and top with another 1 tablespoon of batter.

Bake for 12-16 minutes, or until a toothpick inserted into the cupcake comes out clean. Cool the cupcakes in the pan on a wire rack for 5 minutes. Then remove the cupcakes and cool completely on a wire rack.
Glaze:

Place the white granules in a medium bowl; set aside. In a small saucepan, heat the heavy cream and corn syrup over medium heat until almost boiling. Pour the hot mixture over the white granules; stir until smooth. Let sit for 10 minutes. Stir the cream mixture into the white whipped topping until smooth; set aside.
Place dark chocolate chips in a small bowl and microwave for 2 minutes, stirring every 30 seconds, until melted. Place the cherries on paper towels to dry. Dip each cherry in the melted chocolate and place on a waxed paper-lined baking sheet to set.
Frost each cupcake with white frosting and garnish with a chocolate-covered cherry.