Cherry Chip Cupcakes

Cherry Chocolate Chip Swiss Meringue Frosting, Dark Chocolate Cupcakes and a Chocolate Covered Cherry. Need I say more?

Cherry Chocolate Chip Swiss Meringue frosting recipe

Do you have any idea how long it’s been since I shared a cupcake recipe? 

I’m sorry. That is completely unforgivable on my part. I hope I can make it up to you all. Will this Cherry Chocolate Chip Cupcake help?

I’ve been crazy excited the past couple days, trying to decide which frosting recipe to share first. I finally closed my eyes and drew a name.

Cherry Chocolate Chip Swiss Meringue Frosting.

If you’re new to Swiss Meringue style frosting, don’t be afraid. It may seem intimidating, but read through the directions before starting.

It’s such a smooth, buttery frosting and it’s perfect with the cherry and chocolate. You may remember this Salted Caramel Swiss Meringue frosting from awhile back. Both are awesome.

I used my favorite dark chocolate cupcake recipe as the base for this delicious cupcake! ENJOY!

Cherry Chocolate Chip Swiss Meringue frosting recipe

Love FROSTING?

Here are a few of my favorite recipes….

Lemon Cupcakes

Lemon Cupcakes with Lemon Buttercream. One of my most popular recipes. One bite and you’ll understand!

chocolate-chip-cookie-dough-cupcakes (1)

Chocolate Chip Cookie Dough Frosting…yes, frosting that tastes like cookie dough!!!

white-chocolate-cupcake-with-peanut-butter-frosting

White Chocolate and Peanut Butter Frosting

Yield: 24 cupcakes

Cherry Chip Cupcakes

Prep Time 30 minutes
Total Time 30 minutes

Cherry Chocolate Chip Swiss Meringue Frosting, Dark Chocolate Cupcakes and a Chocolate Covered Cherry. Need I say more?

Ingredients

FOR THE CUPCAKES:

  • 1/4 cup butter, softened
  • 3/4 cup granulated sugar
  • 1 eggs
  • 1 cup all purpose flour
  • 1/4 cup dark chocolate unsweetened cocoa powder
  • 1/4 tsp kosher salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 cup brewed coffee, strong
  • 1/4 cup buttermilk

For the Frosting:

  • 5 egg whites
  • 1 1/2 cup granulated sugar
  • 2 cup unsalted butter
  • 1/2 tsp kosher salt
  • 1/2 cup maraschino cherry juice
  • 3/4 cup mini semi-sweet chocolate morsels
  • 24 maraschino cherries, with stems
  • 2 oz chocolate Candiquik

Instructions

    1. For the cupcakes, mix flour, cocoa, salt, baking soda and baking powder in small bowl. Set aside.
    2. Mix brewed coffee and milk. Set aside.
    3. In large mixing bowl, beat butter and sugar for 5 minutes until fluffy. Add egg. Slowly add in dry ingredients, alternating with milk mixture (in about 3 additions).
    4. Pour into lined cupcake pans and bake in a 350 degree oven for 15-18 minutes. Remove and cool completely before frosting.
    5. For the frosting, heat a small saucepan with one inch of water, bring to a boil. Once boiling, turn down to a low simmer. Place a heat safe mixing bowl over the simmering water. Add egg whites and sugar to bowl, whisking until combined. Attach a candy thermometer and continue whisking over simmering water until temperature reaches 145 degrees F.
    6. In a clean, dry mixing bowl, attached to a stand mixer with whisk  attachment, beat egg white mixture on medium speed until doubled in size and cooled. This process takes 6-10 minutes.
    7. Slowly beat in butter, 1-2 Tbsp. at a time. Keep mixing until all butter has been added. It may appear curdled, keep mixing. Add salt slowly and add cherry juice. This process takes an additional 8-10 minutes for the addition of butter and juice. Fold mini morsels into frosting.
    8. Pipe onto cupcakes and enjoy!

Notes

  • To pipe onto a cupcake like the photo, use tip 1A. Pipe in circles, swirling upward like an ice cream cone.
  • To make chocolate cherry garnishes, use maraschino cherries with stems attached. Melt 2oz chocolate candy coating in microwave in 30 second intervals until smooth. Dry the cherries on a paper towel and holding the stem dip each cherry into the melted chocolate. Place upright on a piece of parchment paper. After frosting each cupcake, top with a chocolate covered cherry.
  • Recipe makes enough frosting for 18-24 cupcakes, or a 2 layer 9inch cake.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 323Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 54mgSodium: 155mgCarbohydrates: 34gFiber: 1gSugar: 29gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on February 22, 2014

Comments & Reviews

  1. Aimee, I’m really sorry about your cookbook, it would be really great to heave your amazing frosting recipes at on place, but still looking forward to see on your blog what great recipes you’ll be making .
    I’ve featured this yummy frosting on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

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