Dark Chocolate Cherry Cupcakes
Cherry
Easy
Mother's Day
Valentine's Day
12
40 mins
Steps
- Preheat oven to 350℉.
- Line a standard 12-cup muffin tin with paper liners.
- In a bowl, whisk to combine flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl whisk together eggs, sugar, oil, milk, and vanilla. Add milk mixture to the flour mixture and stir just until batter is smooth. Fold in chocolate chips.
- Divide batter evenly amongst lined muffin cups, filling to about ¾ full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a medium bowl or stand mixer beat butter and powdered sugar until smooth, about 2-3 minutes. Beat in vanilla and milk until light and fluffy, scraping down the sides of the bowl as needed.
- With a small heart-shaped cookie cutter or sharp paring knife, cut a small ½” deep heart-shaped hole from the center of each cupcake. Ice the edges of each cupcake then fill the heart centers with cherry preserves.
