Christmas Season is Here! Now for Desserts…
It’s Christmas season. My favorite cooking season. Do you know why? Because I get to make all the sweet candies and cookies and Oooo…International Delights brings back their Peppermint Mocha Creamer…yummy!
When I cook for Christmas I always incorporate chocolate, cherries, mint, and more chocolate!
So, I want to share this recipe I just created because I love chocolate and cherries together!
Cherry Cordial Cupcakes
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
3/4 teaspoon vanilla extract
1 cup milk
1 can of Cherry Pie filling.
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
Cut a hole in the cupcakes. Be sure to keep the tops. Fill each cupcake with some of the cherry pie filling. Put the tops back onto the cupcakes.
Frost with your favorite frosting when cool.