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.

  2. That’s such a bummer that somebody beat you to the frosting cookbook! It really is nice that we get to see all of them here, although I would’ve bought your book. haha I love that Swiss meringue looks fantastic!

  3. Omg has it really been that long?!? I DEMAND SO MANY CUPCAKE RECIPES NOW! And by demand I mean pretty please share more ahmazing and adorable cupcakes with fluffy, fabulous frostings like this one, Aimee. Pretty please with extra frosting on top. 😀

  4. oh wow, love this one, cool how you chocolate covered the cherry, they look delicious! I could eat on of these right now! 🙂

    Michael
    http://michaelswoodcraft.wordpress.com/2014/02/21/sloppy-joe/

  5. I’m sorry about the book, bummer! But I can’t wait to see all the recipes! These look delicious! Swiss meringue buttercream is definitely not as scary as it looks and oh so smooth!

  6. So excited to see all of your frosting recipes on here!! And this one is just absolutely perfect. I mean, died-and-gone-to-heaven perfect!

  7. Seventy… I am wicked excited to see these creative frosting recipes. If they’re anything like this one, then they have to be epic. Love this cupcake! Pinned.

  8. What a bummer after all that work! At least you have a stock pile of recipes now which we all are jealous of 🙂 This frosting looks amazing! Sharing on FB & Pinned!

    1. It is a bummer…but on the bright side, all the future work of cookbook creating has been avoided 😉 Thanks for sharing Julie!

  9. I am new to your website. I am drooling over this particular cupcake and look so forward to getting all your frosting recipes. I make cupcakes for special events and am always looking for THE best frostings around…I think I have found them. I am sad you didn’t get to do your cookbook. It seems you have a very kind heart for others and looking out for their best interest at heart. I would have bought the cookbook..but, instead I will follow you on here and enjoy all your wonderful recipes you are willing to share for free. Thank you, for you are amazingly talented and kind spirit..looking forward to seeing more of you awesome creations.

  10. You are such a sweetie to graciously give up the cookbook at this point! But yay for all the fun frostings that will coming at us soon! I love your frosting to cupcake ratio…just the way I like it too! These are so pretty and that frosting is amazing sounding!

  11. Sorry to hear about your book Aimee, I think it would have been fantastic! I love frostings and my favorite is Swiss Meringue too – yours looks amazing on these cupcakes especially with all the cherries and mini chocolate chips!

  12. you know I was all set to preorder your book so Im disappointed but maybe another one will come along!!! these sound like greg’s dream come true so I’ll definitely need to try them…..or you can just bring when you come out 🙂

  13. I think the world could have done just fine with 2 books on frosting. But, I understand your choice. Looking forward to seeing your recipes. Coincidentally, I just posted a frosting recipe on Cupcake Project today. 🙂

    1. Awww you’re sweet. Pizzazzerie’s book is incredible, I just don’t want to take anything away from it 🙂 PS…Tiramisu frosting was in my book too 🙂

  14. Oh Aimee I think it would of been a wonderful book that I would of bought! You amaze me at what a gracious spirit you have I know it probably was disappointing for a while!! These cupcakes sound amazing!!

    1. Thanks Nancy, you’re so sweet! I honestly haven’t had time to be disappointed. The idea of photographing the cookbook stressed me out so much, that this is much better. You all aren’t too harsh on my bad photos 🙂

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