This recipe is originally from Liz at Hoosier Homemade. She included it in her latest Cupcake Chronicles Newsletter. She used raspberry preserves and juice in the original frosting and the cake recipe originated with Martha. If you do not subscribe to Cupcake Chronicles, you really should, there are some great cupcake ideas in each issue!
Chocolate Cupcakes with Cherry Frosting
3/4 c cocoa powder, unsweetened
1 1/2 c all-purpose flour
1 1/2 c sugar
1 1/2 t baking soda
3/4 t baking powder
2 large eggs
3/4 c warm water
3/4 c buttermilk
3 T oil
1 t vanilla extract
Preheat oven to 350 degrees. Line standard muffin cups with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder and salt into a large bowl. Add eggs, warm water, buttermilk, oil and vanilla. Mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
Divide batter evenly among muffin cups. Bake until tops spring back when touched, about 15 minutes.
Makes 21 cupcakes.
Cherry Cream Cheese Frosting
1 (8 oz.) cream cheese, room temperature
1/2 c (1 stick) butter, softened
1/2 c shortening
1/4 c cherry preserves (or other flavor of your choice)
2 T Cherry Liqueur or cherry juice
4 - 6 c powdered sugar
Cream the butter, shortening and cream cheese until smooth. Mix in preserves and liquid. Slowly add the powdered sugar until you get the consistency you like. Frost cupcakes.
Ultimate Recipe Swap at Life as Mom
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