First Kiss Chocolate Cupcakes with Cherry Frosting

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Name: First Kiss Chocolate Cupcakes with Cherry Frosting
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Cuisine: American
Ingredients: 1 cup Dutch process cocoa; 2 cups boiling water; 1 cup butter softened; 2 cups superfine sugar; 4 large Eggs; 2 3/4 cups all-purpose soft-wheat flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon chocolate extract; 24 milk chocolate kisses; 1/2 cup butter softened; 3 tablespoons cherry jam or maraschino cherry juice; 1/4 cup whipping cream; 1/2 teaspoon almond extract; 1/8 teaspoon salt; 1 (16-oz.) package powdered sugar; 24 red maraschino cherries (with stems); 1 cup whipping cream; 8 ounces semisweet chocolate chopped

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INGREDIENTS

Chocolate Cake:
1 cup Dutch process cocoa
2 cups boiling water
1 cup butter ; softened
2 cups superfine sugar
4 large Eggs
2 3/4 cups all-purpose soft-wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon chocolate extract
24 milk chocolate kisses
Cherry Frosting:
1/2 cup butter ; softened
3 tablespoons cherry jam ; or maraschino cherry juice
1/4 cup whipping cream
1/2 teaspoon almond extract
1/8 teaspoon salt
1 (16-oz.) package powdered sugar
Toppings:
24 red maraschino cherries ; (with stems)
Chocolate Ganache:
1 cup whipping cream
8 ounces semisweet chocolate ; chopped

Servings

INSTRUCTIONS

Preheat oven to 350(F) degrees.

Combine cocoa and 2 cups boiling water in a large heatproof bowl, stirring until blended and smooth; cool completely.

Beat butter with a mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition.

Combine flour and next 3 ingredients; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chocolate extract.

Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12 to 15 minutes. Do not cool.

While cupcakes are still warm, press 1 chocolate kiss into the center of each. Let cool completely.

To prepare cherry frosting, beat first 5 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Makes 3 cups.

Frost each cupcake with Cherry Frosting.

To prepare ganache, cook cream in a heavy non aluminum saucepan over medium heat, stirring often, just until it begins to steam (do not boil); remove from heat. Place chocolate in a glass bowl. Slowly add hot cream to chocolate, beating with a whisk until chocolate melts and mixture is well blended. The mixture will thicken as it cools. Makes about 2 cups.

Dip cherries in Chocolate Ganache, and place 1 on top of each cupcake.

NOTES

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First Kiss Chocolate Cupcakes with Cherry Frosting

Chocolate Cake:
1 cup Dutch process cocoa
2 cups boiling water
1 cup butter softened
2 cups superfine sugar
4 large Eggs
2 3/4 cups all-purpose soft-wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon chocolate extract
24 milk chocolate kisses
 Cherry Frosting:
1/2 cup butter softened
3 tablespoons cherry jam or maraschino cherry juice
1/4 cup whipping cream
1/2 teaspoon almond extract
1/8 teaspoon salt
1 (16-oz.) package powdered sugar
 Toppings:
24 red maraschino cherries (with stems)
 Chocolate Ganache:
1 cup whipping cream
8 ounces semisweet chocolate chopped

Preheat oven to 350(F) degrees. 
Combine cocoa and 2 cups boiling water in a large heatproof bowl, stirring until blended and smooth; cool completely.
Beat butter with a mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. 
Combine flour and next 3 ingredients; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chocolate extract.
Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12 to 15 minutes. Do not cool.
While cupcakes are still warm, press 1 chocolate kiss into the center of each. Let cool completely.

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Nutrition

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Serving Size: 1 Serving (127g)
Recipe Makes: 24 Servings

Calories: 334
Calories from Fat: 161 (48%)

Amt Per Serving		% DV

	Total Fat 17.9g	24 %
	Saturated Fat 10.6g	53 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 0.8g
Cholesterol 105.3mg		32 %
Sodium 3058.2mg		105 %
Potassium 197.1mg		5 %
Total Carbohydrate 42.4g		12 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 41g
Protein 3.9g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 334

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