Ingredients:3/4 cup flour
1/3 cup cocoa powder
1 tsp. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. salt
1/3 cup unsalted butter, softened
¾ cup sugar
2 eggs
1 tsp. vanilla
½ cup sour cream
cherry frosting (recipe below)
chocolate dipped cherries (recipe below)
Preheat oven to 350 degrees. Line cupcake pan. In bowl combine ¾ cup flour, 1/3 cup cocoa powder, baking powder, baking soda, salt, and cinnamon. Set aside.In large bowl with electric mixer beat butter on medium to high for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture. Pour batter in pans; spread evenly.Bake 18 to 22 minutes or until top springs back when lightly touched. Bake until a toothpick inserted in comes out clean. Heap on frosting, swirling in peaks. Refirgerate. To serve, top with Chocolate-dipped Cherries. .
Cherry Frosting
In a large mixing bowl combine one 8-ounce carton sour cream, 1 cup whipping cream (already whipped-trust me, it doesn’t turn out with just the cream!) 1 ½ cups powdered sugar, and 2 Tablespoons maraschino cherry juice. Beat on medium-high until fluffy.
Chocolate Dipped Cherries
Drain 12 maraschino cherries with stems; pat dry with paper towels. In small microwave-safe bowl combine ½ cup semisweet chocolate pieces and 1 tsp. shortening. Cook on 50% power 1 ½ to 2 minutes or until melted, stirring once. Dip cherries in chocolate; place on waxed paper until set.
