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Dark Chocolate Cupcakes with Cherry Buttercream


Paula Deen

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  • Cherry Buttercream:
  • 1 cup butter
  • 6 (1-ounce) squares semisweet chocolate, chopped
  • 1/2 cup unsweetened cocoa powder
  • 1 1/4 cups sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1 1/2 cups buttermilk
  • 1 1/2 cups sugar
  • 6 egg whites
  • 2 cups unsalted butter, softened
  • 1/4 cup maraschino cherry-flavored syrup



Step 1

Preheat oven to 350. Line 2 (12 cup) muffin pans with paper liners.

In a medium saucepan, combine butter, chopped chocolate, and cocoa powder. Cook over medium-low heat, stirring frequently, until melted and smooth; cool for 15 mins.

In a large bowl, beat sugar and eggs at high speed with a mixer until thick and pale.

In a small bowl, combine flour, baking powder, salt, and baking soda. Gradually add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture, beating until just combined after each addition. Stir in butter mixture.

Spoon batter into prepared muffin cups. Bake for 14-16 mins. or until a wooden pick inserted in center comes out clean. Cool in pans for 10 mins. Remove from pans, and cool completely on wire racks. Pipe or spread Cherry buttercream over cupcakes. Store, covered, in refrigerator up to 5 days.


In the top of a double boiler, whisk sugar and egg whites until combined. Cook over simmering water until mixture reaches 140 on a candy thermometer; do not stir. Immediately pour mixture into the bowl of a heavy-duty stand mixer. Beat at high speed for 19 mins; reduce speed to medium-low.

With mixer running, add butter, 2 tablespoons at a time, beating just until combined after each addition. Add cherry-flavored syrup, beating until combined. Keep buttercream at room temperature until ready to frost cupcakes.

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