Cherry-Topped Chocolate Cupcakes
Ingredients
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1 cup butter
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5 (1-ounce) squares unsweetened chocolate
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1 1/2 cups sugar
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4 eggs
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1 cup all-purpose flour
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1 1/2 teaspoons vanilla extract, divided
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12 ounces cream cheese, softened
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1 1/4 cups powdered sugar
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24 maraschino cherries with stems, well drained
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1 egg
Directions
1.
Preheat oven to 350 degrees.
2.
In a large microwave-safe bowl, melt butter and chocolate squares in microwave oven on highest power for 30 second intervals until melted (approximately 1 1/2 minutes total). Stir until smooth. Let cool for 5 minutes.
3.
Add sugar, stirring until combined. Add 4 eggs, stirring well after each addition. Stir in flour and 1 teaspoon vanilla. Spoon batter into 24 paper-lined muffin cups, filling halfway full.
4.
In a mixing bowl, beat cream cheese, egg, 1/2 teaspoon vanilla, and powdered sugar at medium speed with an electric mixer until fluffy. Spoon mixture evenly over chocolate mixture in prepared muffin cups, spreading to edges of paper liners.
5.
Bake for 20 to 22 minutes. Immediately, press a cherry, stem side up, gently into center of each cupcake. Cool on wire racks.
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