Valentine’s Day is coming up and while it is not my favorite holiday, I do like to do something special for my girls. This year I came up with a Chocolate Covered Cherry Cupcake Stuffed With Cherry Whipped Cream. It is honestly a bunch of recipes mixed together but it is so yum! And rich, definitely rich.
I am not going to lie, this cupcake is a labor of love. It will take awhile to make but the pay off will be worth it. I can almost guarantee there will be at least 20 hugs and kisses in your future!
I tried my best to explain everything clearly but as always if you have any questions, please comment below!
Chocolate Covered Cherry Cupcakes Stuffed With Cherry Whipped Cream:
Extra Items Needed:
Large Round Tip
For The Cupcakes:
1 Betty Crocker White Cake Mix
Cherry Juice ( explained in directions)
For the Ganache:
Dark Chocolate Melting Wafers- 1 cup
Unsalted Butter – 1/4 cup
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine, softened
1 cup dark cocoa
1 teaspoon clear vanilla extract Easy-Add clear vanilla extract Add to shopping list clear vanilla extract
4 cups sifted confectioners’ sugar (approximately 1 lb.)
3-4 tablespoons milk
Cherry Whipped Cream :
2 12 oz jars of Marishino Cherries ( reserve juice for cupcakes, and then rinse off the cherries and dry them, save 24 for the cupcakes, the rest will be chopped for the whipped cream.)
1 cup of whipping cream
Preheat oven to 350 degrees. Mix your cake mix according to package directions but replace the water with the cherry juice. Prepare your pan with liners, add a 1/4 cup of mix into each cupcake liner and bake for 14 to 16 minutes. Allow to cool.
Melt butter and baking wafers in microwave until melted. Stir really well. You will know to stop stirring when the ganache is shiny.
Chocolate Buttercream:( From Wilton)
In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
Cherry Whipped Cream:
Chop up your remaining cherries. I did a rough chop. In a mixing bowl add your whipping cream. Start your mixer at low speed and let run for about 3 minutes. Increase the speed to med-high and let whip until the whip cream has firm peaks. Gently fold in your cherries.
Fit a piping bag with a large round tip and fill with your whipped cream. Insert the tip into your cupcake and squeeze gently. Fill your cupcake with the whipped cream, but take care not to fill it to much or it will explode. ( Personal experience, sigh)
Make your ganache and dip the top of each cupcake in it. Let it completely set before moving on. ( it should only take about 5 minutes but it depends on what type of baking wafers you used. )
Fit another piping bag with your star tip and gently swirl the icing on top of your cupcake. You want it too be high, but not too high because this is a rich cupcake. A little will do you.
Place a cherry on top of each cupcake. Keep refrigerated.
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