Cherry Chocolate Chip Cupcakes

By kayjayjohnson

Ingredients

• 1 1/2 cups all purpose flour
• 1 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, room temperature
• 1 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 cup buttermilk
• 1 cup finely chopped fresh pitted cherries – I used frozen cherries
• 1/2 to 3/4 cup mini chocolate chips (optional)

Details

Adapted from stumbleupon.com

Preparation

Step 1

Preheat oven to 350 degrees F. Line your cupcake/muffin cups with paper liners. Set aside.

In a medium bowl, combine the flour, baking powder and salt.

In a large bowl, cream together butter and sugar until light – about 2 min. On low, add egg, vanilla extract and almond extract and combine well. Working in two or three additions, gradually (& carefully) mix in the dry ingredients, alternating with the buttermilk and ending with an addition of the last of the flour mixture. Stir in chopped cherries & chocolate chips.

Fill prepared cupcake liners 3/4 full. Bake for 16-19 minutes, or until the toothpick inserted into the center of the cupcake comes out clean. Let the cupcakes cool before transferring them to a wire rack. Wait until they are completely cooled before frosting.
Makes 16


Vanilla Buttercream Frosting
1/2 cup butter, room temperature
3 Tablespoon milk
1 teaspoon vanilla extract
2-3 cups confectioners’ sugar
16 whole cherries – I used maraschino cherries

Using an electric mixer – on high, combine the butter, milk, vanilla and 2 cups of confectioners’ sugar. Gradually add in the remaining confectioners’ sugar until frosting reaches a thick and creamy consistency. If you’d like, you can add additional sugar to thicken the frosting .
Frost your cupcakes and top with a fresh (or not fresh) cherry. Enjoy!