Dark Chocolate Cupcakes with Cherry Buttercream
Makes 2 dozen
  • 1 cup butter
  • 6 (1-ounce) squares semisweet chocolate, chopped
  • ½ cup unsweetened cocoa powder
  • 1¼ cups sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ cups buttermilk
  • Cherry Buttercream (recipe follows)
  1. Preheat oven to 350°. Line 24 muffin cups with paper liners.
  2. In a medium saucepan, cook butter, chocolate, and cocoa powder over medium-low heat, stirring frequently, until melted and smooth. Let cool for 15 minutes.
  3. In a large bowl, beat sugar and eggs with a mixer at high speed until thick and pale. In a medium bowl, whisk together flour and next 3 ingredients. Gradually add flour mixture to egg mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition; stir in chocolate mixture. Spoon batter into prepared muffin cups.
  4. Bake for 14 to 16 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Pipe or spread Cherry Buttercream onto cupcakes. Cover and refrigerate for up to 3 days.
Kitchen Tip: To pipe buttercream into a rose as it’s seen here, fill a pastry bag fitted with a large open-star tip. Begin on the outside edge of the cupcake, and, maintaining even pressure, pipe clockwise around the cupcake and into the center.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/dark-chocolate-cupcakes-cherry-buttercream-recipe/