Choco-Cherry "Chizzler" Cupcakes

Choco-Cherry "Chizzler" Cupcakes

Product Code: R0055

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This recipe is courtesy of Clara who writes her own blog: IHeartCuppyCakes.com.   If you love cupcakes, you'll adore her fun, informative site. Clara made this recipe for her little brother who loves chocolate covered red licorice (cherry Twizzlers).

INGREDIENTS

For chocolate cupcakes:
2/3 cup all purpose flour
2 - 1/2 tablespoons unsweetened cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
3 ounces bittersweet chocolate, chopped
1/2 cup + 3 tablespoons unsalted butter, cut into pieces
3/4 cup + 2 tablespoons sugar
3 large eggs, room temperature
1 teaspoon vanilla extract

For red licorice (cherry) buttercream:
1/2 cup (1 stick) unsalted butter, room temperature
3 cups powdered (confectioner's) sugar, sifted
2 tablespoons milk or half & half
1/2 teaspoon LorAnn Cherry - Super Strength Flavoring Oil
Ruby red gel food coloring, as desired

DIRECTIONS

To make chocolate cupcakes

  1. Preheat oven to 350º F. Prepare pan with cupcake liners. 
  2. In a bowl, combine flour, cocoa powder, baking powder and salt. Set aside. 
  3. Put the chocolate and butter in a heatproof bowl and set over simmering water in a saucepan. Stir frequently until melted, about 5 minutes. Remove bowl from saucepan and let cool to room temperature, about 10 - 15 minutes. 
  4. Stir in the sugar until combined. Add eggs one at a time and beat until combined. Then add vanilla extract. Gradually add flour mixture and fold into chocolate mixture. Try not to overmix. 
  5. Fill the cupcake liners about 1/2 - 2/3 full. Bake for about 20 - 22 minutes or until a toothpick inserted in the center comes out clean. Let cool before frosting. 
To make cherry "licorice" buttercream

  1. In a stand mixer fitted with flat beater, cream the butter. Gradually add powdered sugar and stir to combine. Add milk and LorAnn cherry oil and red gel food coloring Beat until smooth. 
  2. Frost cupcakes using a piping tip, if desired. Garnish with sprinkles. 
Yields 12 cupcakes

Choco-Cherry "Chizzler" Cupcakes


Choco-Cherry
By
From scratch chocolate cupcakes with a red licorice buttercream frosting. Inspired by chocolate covered licorice.
Ingredients
  • 2/3 cup all purpose flour
  • 2 - 1/2 tablespoons unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 ounces bittersweet chocolate, chopped
  • 1/2 cup + 3 tablespoons unsalted butter, cut into pieces
  • 3/4 cup + 2 tablespoons sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • For red licorice (cherry) buttercream:
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3 cups powdered (confectioner's) sugar, sifted
  • 2 tablespoons milk or half & half
  • 1/2 teaspoon LorAnn Cherry - Super Strength Flavoring Oil
  • Ruby red gel food coloring, as desired
1. Preheat oven to 350º F. Prepare pan with cupcake liners.2. In a bowl, combine flour, cocoa powder, baking powder and salt. Set aside.3. Put the chocolate and butter in a heatproof bowl and set over simmering water in a saucepan. Stir frequently until melted, about 5 minutes. Remove bowl from saucepan and let cool to room temperature, about 10 - 15 minutes.4. Stir in the sugar until combined. Add eggs one at a time and beat until combined. Then add vanilla extract. Gradually add flour mixture and fold into chocolate mixture. Try not to overmix.5. Fill the cupcake liners about 1/2 - 2/3 full. Bake for about 20 - 22 minutes or until a toothpick inserted in the center comes out clean. Let cool before frosting.6. To make cherry "licorice" buttercream: In a stand mixer fitted with flat beater, cream the butter. Gradually add powdered sugar and stir to combine. Add milk and LorAnn cherry oil and red gel food coloring Beat until smooth. Frost cupcakes using a piping tip, if desired. Garnish with sprinkles.
Prep time:
Cook time:
Total time:
Yield: 12 Cupcakes

Choco-Cherry "Chizzler" Cupcakes
Average Rating: 5
Votes: 1
Reviews: 1
(Based on 1 vote(s))
1 review(s) | Add your review!
Average Rating:
(Based on 1 vote(s))
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May From United States
yummy
February 12, 2018
This recipe made 12 cupcakes. Everyone loved the flavor of both the cake and the frosting. Will make again.

LorAnn's Response: Hi May! Thank you for rating our recipe. So glad the cupcakes were a hit!
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