Cherry-Topped Chocolate Cupcakes – a delicious recipe with butter, chocolate squares, sugar, eggs, flour, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Melt butter and chocolate squares in a large microwave-safe bowl, on high in 30 second intervals until melted.
3
Stir until smooth and allow to cool for 5 minutes.
4
Add sugar and stir until combined.
5
Add 4 eggs, one at a time, stirring well after each addition.
6
Stir in flour and 1 teaspoon vanilla extract.
7
Spoon chocolate mixture into 24 paper lined muffin cups, filling halfway.
8
In a separate mixing bowl, beat cream cheese, remaining egg, 1/2 teaspoon vanilla extract, and powdered sugar on medium speed with an electric mixer: mix until fluffy.
9
Spoon cream cheese mixture evenly over the chocolate mixture in prepared cups, spreading to edges of paper liners.
10
Bake for 20-22 minutes.
11
Immediately press a cherry into each cupcake while cupcakes are still hot.
12
Allow to cook on wire racks.
2109
kcal
Calories
126
g
Fat
216
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup butter, 5 (1 ounce) unsweetened chocolate squares, 1 ½ cups sugar, 5 eggs, divided, and more.
Yes, Cherry-Topped Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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