Savory Extra Chocolate Cupcakes

Moist, chocolatey perfection with a cherry on top. There’s something special about homemade baked goods, and these cupcakes are proof of that! Serve at any kind of celebration, or bake a whole batch to keep all to yourself!

INGREDIENTS

Base

• 1 1/2 cups granulated sugar

• 1 1/2 cups all-purpose flour

• 3/4 cup dutch-processed cocoa powder

• 1/4 cup black cocoa

• 1 1/2 tsp baking soda

• 3/4 tsp baking powder

• 1 tsp kosher salt

• 2 large eggs

• 3/4 cup buttermilk

• 1 cup strong black coffee

• 1/4 cup vegetable oil

• 1 tsp vanilla extract

Chocolate Buttercream

• 1 1/2cups unsalted butter, softened

• 4–5 cups powdered sugar

• 3/4 cup unsweetened cocoa powder

• 2 tsp vanilla extract

• 4 tbsp heavy cream

DIRECTIONS

Base

1. Preheat the oven to 325 degrees and line a muffin tin with cupcake liners.

2. In a large mixing bowl, add flour, sugar, cocoa powder, black cocoa, baking soda, baking powder, and salt. Mix everything until combined.

3. Add in the wet ingredients. Again, mix until everything is well combined.

4. Fill each cupcake liner about 2/3 of the way full.

5. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

6. Once cupcakes are done, let them cool completely before frosting.

Chocolate Buttercream

1. Beat butter until fluffy then add in cocoa powder and vanilla extract. Be sure to beat all until well combined. Slowly add in powdered sugar, a cup at a time, alternating with the heavy cream. Frosting should be very smooth and creamy.

Decorating

1. To decorate the cherries, remove them from jar and place on a paper towel (allowing the juice to drain off).

2. Dip each cherry in piping gel- or melted chocolate if you prefer, next dip into sprinkles. Set aside, and allow cherries to set if using chocolate.

3. With a small offset spatula, frost the top of the cupcakes reaching to the edges. Holding cupcake over a bowl, pour nonpareil sprinkles over the frosted area.

4. Place remaining frosting in a piping bag fitted with a Wilton 6B piping tip.

5. Pipe a generous swirl of chocolate frosting onto each cupcake, leaving an edge of sprinkles showing on each.

6. Top with and sprinkled cherry.

ENJOY!