Red Velvet Sundae Cupcakes

By srumbel

My Red Velvet Sundae Cupcakes are super moist cupcakes with creamy buttercream frosting, that's drizzled with dark chocolate and a cherry on top!
from mysweetmission.com

Ingredients

• 1 (16.5 oz) red velvet cake mix
• Ingredients required on the cake box; oil, eggs & water (I used my lower calorie cake tip, link below recipe)
• 1 batch best buttercream frosting (link below recipe)
• 1 cup high quality chocolate, milk or dark (I used dark chocolate)
• 1 (10 oz) jar maraschino cherries, drained well

Preparation

Step 1

Preheat oven to 350 degrees F and line cupcake pans with 24 papers.
Make the cupcakes according to the instructions, then cool them on a cooling rack.
Make the buttercream frosting and fill the Wilton Dessert Decorator Plus.
Using the star tip, pipe on the buttercream frosting in a swirl pattern.
Melt the chocolate discs and pour it into a squeeze bottle. Drizzle the chocolate back and forth over the buttercream frosting. Helpful tutorial on melting chocolate below recipe.
Drain the maraschino cherries in a strainer. Then blot each cherry on a paper towel to ensure there isn't any cherry juice inside.
Place a cherry on top of each frosted cupcake and they're ready to serve.

Notes
To save calories and for super moist cupcakes or cakes every time, use my
lower calorie cake tip and toothpick tip.

If using my lower calorie cake tip the cupcakes will bake a little faster, so check them 5 minutes before the recommended time.
Serves: 24