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Chocolate Cherry Bomb Cupcakes

Fudgy cupcakes topped with marshmallow buttercream and a candy coated cherry.

Prep Time:  30 minutes   |    Cook Time:  30 minutes   |    Total Time:  1 hour   |    Servings:  40

Ingredients:

  • 18.3 ounces  Baker’s Corner  Fudge Brownie Mix
  • 3  Goldhen  Large Eggs
  • 2/3 cup plus 1/4 teaspoon  Carlini  Vegetable Oil, divided
  • 2 10-ounce jars  Baker’s Corner  Maraschino Cherries, drained, 1/4 cup liquid reserved
  • 1 cup  Baker’s Corner  Granulated Sugar
  • 1/2 cup  Baker’s Corner  Light Corn Syrup
  • 1/2 cup water
  • Red food coloring
  • 4.4 ounces  Moser Roth  Premium Dark Chocolate 70% Cocoa, broken into pieces
  • 1 cup  Countryside Creamery  Unsalted Butter
  • 1 pinch  Stonemill  Iodized Salt
  • 3 cups  Baker’s Corner  Powdered Sugar
  • 1 cup  Baker’s Corner  Marshmallow Crème*
  • 1 teaspoon  Stonemill  Pure Vanilla Extract

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:

  1. Preheat oven to 350°. Line 40 cups of 2 24-cup mini muffin pan with liners.
  2. In a medium bowl, combine brownie mix, eggs, 2/3 cup oil and 1/4 cup reserved cherry juice. Scoop into liners.
  3. Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Reserve.
  4. Roll the cherries on paper towels to dry the outer skin. Skewer each cherry with a toothpick.
  5. In a small saucepan, combine the sugar, corn syrup, water and 2 drops red food coloring. Bring to a boil, reduce heat and simmer until it reaches 300° with a candy thermometer. Dip the cherries one at a time into the hot mixture, tap the toothpick lightly to remove excess candy coating and place on a parchment-lined baking pan. Allow the candy shell to harden, about 5 minutes. Carefully remove the toothpicks. Reserve.
  6. In a small bowl, melt the chocolate for 40 seconds. Stir, microwave for 20 seconds. Stir in the remaining 1/4 teaspoon oil until combined and chocolate is melted.
  7. Dip the top of the cupcakes in the chocolate. Allow the chocolate to set, about 5 minutes.      
  8. With an electric mixer, cream the butter. Add the salt and powdered sugar, one cup at a time. Beat until smooth and fluffy. Add the marshmallow fluff, beat until combined. Beat in vanilla extract.       
  9. Frost each cupcake and top with a candied cherry.

TIP: For a pulled sugar topping, use the remaining melted sugar from step 5. After dipping the cherries, dip a whisk into the mixture and whip it onto a parchment-lined pan to form threads.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen