This was our fourth weekend of 2015 and we have already made five chocolate treats!
Jan 3 – The Black Russian
Jan 4 – Rapper’s Delight Cookies
Jan 11 – Double Chocolate-Marshmallow Topper Brownies
Jan 20 – Crunchy Cocoa-Coconut Cookies
Jan 25 – Chocolate-Chocolate Cherry Cupcakes
I am thisclose to decorating for Valentine’s, but I’m trying to resist the urge until February. I have been appeasing the kids by doing heart crafts and Valentine-related bedtime stories but it’s not going to work for much longer. When the kids were in school, we’d always do up a treats for their classes and old school, homemade Valentines. Since we have been homeschooling, we send cards out to to friends and family and make Valentines for our friends and neighbors. We also share our treats with them, hopefully they will like this week’s dessert.
These cupcakes were fun and reminded me a bit of Black Forest Cake, although I guess any chocolate-cherry combo reminds me of that.
1 chocolate cake mix
1 1/2 cups cranberry-cherry juice
1/2 cup butter, softened
1/2 cup cherry pie filling
1 1/4 cup white baking chips
7 3 tablespoons heavy cream
2 1/2 teaspoons light corn syrup
1 1/2 cups vanilla frosting
1/3 cup semisweet chocolate chips
1 jar maraschino cherries
I did not make the frosting from the book, instead I made an almost-ganache with the white chocolate and just a simple chocolate buttercream for the dark chocolate. Before you get started, preheat the oven to 350F and line your cupcake tray with cupcake liners.
This is a painfully simple dump cake that calls for a cake mix, making your own mix is really easy and if you have a little time one afternoon you can make a few in advance. If not, a box will do. Mix the cake mix, juice, butter and eggs until well combined.
Fill each cupcake liner about halfway with batter, then a dollop of cherry pie filling and just enough batter to cover the pie filling.
Bake for 25 minutes, while they are baking scald about 3 tablespoons of heavy cream and pour it over the white baking chips to melt them and dry off enough maraschino cherries to top each cupcake.
Once the cupcakes have cooled, frost half with white chocolate frosting and half with dark chocolate frosting, then top them with cherries.