The best delicious Best Chocolate Cherry Mini Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Best Chocolate Cherry Mini Cakes recipe today!
Hello my friends, this Best Chocolate Cherry Mini Cakes recipe will not disappoint, I promise! Made with simple ingredients, our Best Chocolate Cherry Mini Cakes is amazingly delicious, and addictive, everyone will be asking for more Best Chocolate Cherry Mini Cakes.
What Makes This Best Chocolate Cherry Mini Cakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Best Chocolate Cherry Mini Cakes.
Ready to make this Best Chocolate Cherry Mini Cakes Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 1/2 c All-purpose flour
1 c Sugar
1/4 c Hershey’s Cocoa
-OR- European Style Cocoa
1 ts Baking soda
1/2 ts Salt
1 c Water
2/3 c Vegetable oil
1 tb White vinegar
1 ts Vanilla extract
CHERRY CREAM FROSTING
1/4 c Milk
2 tb All-purpose flour
1/4 c Shortening
1 ts Almond extract
2 1/4 c Powdered sugar
1/4 c Chopped maraschino cherries
— drained (optional)
Few drops red food color
— (optional)
Heat oven to 350?F. Line muffin cups (2-1/2 inches in diameter) with
paper bake cups. In large bowl, stir together flour, sugar, cocoa,
baking soda and salt. Add water, oil, vinegar and vanilla; beat
thoroughly. Fill muffin cups 2/3 full with batter. Bake 15 to 20
minutes or until wooden pick inserted in center comes out clean.
Remove from pan to wire rack. Cool completely.
Prepare CHERRY CREAM FROSTING; pipe or spread onto top of each
cupcake. Top with maraschino cherry. Cover; refrigerate leftovers.
About 1-1/2 dozen cupcakes.
CHERRY CREAM FROSTING: In small saucepan, stir together milk and
flour. Cook over low heat, stirring constantly with whisk, until
mixture thickens and just begins to boil. Remove from heat;
refrigerate until chilled. In medium bowl, beat flour mixture,
shortening, almond extract and powdered sugar until smooth. If
cherries are used, dry thoroughly on paper towels; stir into mixture
with food color, if desired.
[Hershey’s is a registered trademark of Hershey Foods Corporation.]
[Recipe may be reprinted courtesy of the Hershey Kitchens.]
Meal-
Yields
18 Cupcakes
Leave a Reply