Monday, February 18, 2013

Very Cherry Chocolate Cupcakes with Milk Chocolate Icing

This cake was first introduced to me by a coworker at my school. It was like a chocolate covered cherry, but in cake form. I decided to change it up a little and add chocolate chips and make them into cupcakes. A more portable version that didn't require plates or forks. I hope you enjoy this recipe as much as we do...enjoy!

Cherry Chocolate Cake:


1-18.25 oz box of chocolate cake mix with pudding
2 tsp almond extract
2 eggs
1/2 cup milk chocolate chips
1-21 oz can cherry pie filling


Heat oven to 350 degrees. Grease and flour 9×13 inch pan.
 Place combine cake mix, eggs, and almond extract and beat with an electric mixer for about one minute. Add cherries and mix by hand in order to not break up the cherries. Batter will be very thick. Pour batter into prepared pan. Bake for 25-30 minutes* or until toothpick inserted in center comes out clean. Remove from oven and cool.

*If you wish to make cupcakes, bake for approximately 20 minutes.

Chocolate Icing:


3/4 cup granualted sugar
5 tbsp butter
1/4 cup milk
1 cup milk chocolate chips


In a small saucepan, combine sugar, butter, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat and stir in chocolate chips until smooth. The icing sets pretty quickly, so immediately dip the tops of your cupcakes into the icing or pour over your cake. If you are going to add sprinkles, make sure to do those right after icing the cupcakes because they will not stick once the icing sets.