Easy attached with the word ridiculous is always our motto. Enjoy these Cherry Chocolate Cupcakes topped with rainbow sprinkles. Perfect for any special or non-special occasion! Happy everything!
Cherry Chocolate Cupcakes
Happy everything with these Cherry-Topped Sprinkle-Covered Chocolate Cupcakes. These cupcakes celebrate everything from birthdays to ice cream sundae celebrations to weekend baking fun. These chocolate cupcakes are easy to make using your standard boxed chocolate cake mix. After they cool, spend a little extra time with the decorations and you might trick everything into thinking you are a famous pastry chef!
Cherry it up! We do not add cherry favoring to this cupcake, but it’s easy to do so. One idea is to bake a cherry inside the cupcake before baking. Make sure to remove the stem. You can also substitute your vegetable oil for cherry pie filling when baking your chocolate cupcakes.
Ingredients and Supplies:
- Chocolate cupcake mix (calls for butter, vegetable oil, eggs and water)
- Chocolate frosting
- White cupcake liners
- Red and white cupcake holders
- Rainbow sprinkles
- Mixing bowl
- Hand or stand mixer
- Cupcake pan
Prep Time:
Yield:
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PinIngredients
- Chocolate cupcake mix (calls for butter, eggs and water)
- Chocolate frosting
- White cupcake liners
- Red and white cupcake holders
- Rainbow sprinkles
- Mixing bowl
- Hand or stand mixer
- Cupcake pan
Instructions
1. Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners inside the red and white cupcake holders (make sure the cupcake holders can go in the oven and if not just place baked cupcakes into the cupcake holders).
2. Prepare the cake batter by mixing the cake mix with butter, eggs and water as directed on the box.
3. Fill each cupcake liner almost full with the batter and bake for 18-20 minutes (keep an eye on the paper cups in the oven).
4. Carefully remove the pan from the oven and the cupcakes from the pan to cool.
5. Place the large star decorating tip in the end of the bag and fill the bag with frosting.
6. Frost the cupcakes using the bag of frosting.
7. Top the cupcakes off with sprinkles and a cherry.
Notes
Cherry it up! We do not add cherry favoring to this cupcake, but it’s easy to do so. One idea is to bake a cherry inside the cupcake before baking. Make sure to remove the stem. You can also substitute your vegetable oil for cherry pie filling when baking your chocolate cupcakes
Our Pinterest community and I would love to see how this worked out for you. Share your final recipe. Leave a comment and/or add a photo here on Pinterest!
Cherry Chocolate Cupcakes Directions:
First, preheat the oven to 350 degrees and line a cupcake pan with cupcake liners inside the red and white cupcake holders (make sure the cupcake holders can go in the oven and if not just place baked cupcakes into the cupcake holders).
Prepare the cake batter by mixing the cake mix with butter, eggs, vegetable oil and water as directed on the box.
Next, fill each cupcake liner almost full with the batter and bake for 18-20 minutes (keep an eye on the paper cups in the oven).
Carefully remove the pan from the oven and the cupcakes from the pan to cool.
Place the large star decorating tip in the end of the bag and fill the bag with frosting.
Frost the cupcakes using the bag of frosting.
Finally, top the cupcakes off with sprinkles and a cherry.
Take a look at Recipes Incorporating Cake Mix. Pin to Pinterest.
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[…] Get the ice cream sundae look in a cupcake with these Cherry Chocolate Cupcakes! […]