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Chocolate Kirsch Cupcakes | Magnolia Days

Chocolate Kirsch Cupcakes

A recipe for Chocolate Kirsch Cupcakes made with dark chocolate chips, Kirschwasser (cherry brandy), and frosted with 7 minute frosting. A great sweet treat for adults.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Renee

Ingredients

For the cupcakes:

  • 1 1/3 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup whole milk at room temperature
  • 1/4 cup kirshwasser cherry brandy
  • 3/4 cup 60% cacao bittersweet chocolate baking chips

For the cherry seven minute frosting:

  • 1/3 cup maraschino cherry juice
  • 1 cup plus 2 tablespoons granulated sugar
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 1 1/2 teaspoons vanilla extract
  • Maraschino cherries for garnish

Instructions

For the cupcakes:

  1. Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners.
  2. Whisk together flour, cocoa, baking powder, baking soda, and salt in a bowl.
  3. In a separate large bowl, cream butter and sugar using an electric hand mixer on high speed until light and fluffy.
  4. Add egg and vanilla and beat to combine.
  5. Combine milk and kirshwasser in a measuring cup.
  6. Add the flour mixture in three additions, alternatively with the milk in two additions, mixing on low speed until just combined. Do not over mix.
  7. Stir in baking chips.
  8. Fill muffin cups 3/4 full. There may be a small amount of extra batter. Discard extra or use it to make extra cupcakes.
  9. Bake for 15 to 20 minutes or until a cake tester or toothpick inserted into the center comes out clean.
  10. Remove cupcakes from muffin pan and cool completely on a wire rack.
  11. Frost with cherry seven minute frosting. Garnish with maraschino cherries.

For the cherry seven minute frosting:

  1. Bring about an inch of water to a simmer in a saucepan.
  2. In a heat-proof bowl (metal or glass), add the cherry juice, sugar, egg whites, cream of tarter and salt. Whisk to combine.
  3. Set bowl over simmering water and mix with a handheld electric mixer on low speed. A whisk attachment works well however you can use regular beaters.
  4. Increase the speed to high and beat mixture until it holds stiff peaks, about 7 minutes.
  5. Remove the bowl from over the pan and set on kitchen towel. Continue to beat until mixture is cool, glossy, and billowy, about 2 minutes more.
  6. Beat in vanilla. Use immediately or refrigerate in a sealed container.

Recipe Notes

You will have extra frosting you can use for more cupcakes. Refrigerate leftover in a sealed container.