Chocolate-covered Cherry Cupcakes

“These are made using Hershey's Milk Chocolate Candy Bars ; )”
12 cupcakes

Ingredients Nutrition


  1. Heat oven to 350°F.
  2. Line 12 regular-size (2 1/2-in. diameter) muffin cups with paper or foil liners.
  3. Whisk flour and cocoa powder in a small bowl until blended; set aside.
  4. In a large bowl, beat butter, sugar, baking powder, baking soda and salt with a mixer on high speed 2 minutes or until well blended.
  5. Add egg and vanilla; beat 2 minutes or until fluffy.
  6. Reduce mixer speed to low; beat in milk (batter will look curdled), then the flour mixture just until blended.
  7. Spoon evenly into lined muffin cups Place a square of chocolate in center of each cupcake.
  8. Top with a cherry and another square of chocolate.
  9. Bake 18 to 20 minutes until a pick inserted off center comes out clean.
  10. Cool in pan on a wire rack 5 minutes before removing from pan to rack to cool com-pletely (cupcakes will sink in center).
  11. Frosting: Beat cream cheese, but-ter and cherry juice in a medium bowl with mixer on high speed until blend-ed and smooth.
  12. Reduce speed to low; beat in confectioners' sugar.
  13. Refriger-ate 15 minutes or until firm enough to spread.
  14. Frost cupcakes.
  15. To garnish: Top each cupcake with 1 or 2 cherries.
  16. Melt chocolate bar and scrape into a ziptop bag.
  17. Cut a tip off a corner of bag; drizzle chocolate over half or all the cupcakes.
  18. Cover and refrigerate until serving or up to 1 day.

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