When I think of Valentine’s Day, I tend to think of Chocolate and Red Velvet Cupcakes. When we are kids we give out cute Valentine’s Day cards with little candy hearts or lollipops. Although the candy hearts were fantastic and what kid doesn’t like a lollipop? I always looked forward to the baked goods some parents would bring in during the parties. By the way, there’s no better party than a Vaneltine’s day party in elemantry school! Oh the decorations, the cute activity pages they give you. Oops I went to far down memory lane, sorry folks! My favorite among the baked goods during this time of the year, was of course Red Velvet Cupcakes! Did you know that a Red Velvet Cupcake is basically a chocolate cake with red dye? Who knew?! I sure didn’t tell my best friend Danielle pointed it out the other day.
No wonder why Red Velvet Cupcakes went so well with Cream Cheese Frosting, and cherries yum! Well, to mix it up this year, I decided to top my Red Velvet Cupcakes with Chocolate Ganache. Of Course I made it from scratch! It’s only two ingredients and takes just a few minutes to make. To pump up my cupcakes I filled them with one of my favorite Cherry Filling recipes where it is so finger licking good you wont want to miss it.
To complete this cupake I dipped more cherries in the chocolate ganache and set them to dry while I filled the rest of the cupcakes. To make the white drizzle I just used some white chocolate melts I had, you can buy them from almost any food retailer. I used the double broiler method and melted it down, then drizzles it over the cherries. I topped my cupcakes with these cherries and threw on my kids favorite candy hearts. They turned out fantastic! I was able to freeze them without cracking the ganache, to keep them fresh for the kid’s Valentines Day party.
What’s your fondest memory of Valentine’s day when you were a child? What was your favorite Valentines Day Treat?
- 1 Boxed Red Velvet Cake Mix
- (mix as directed except substitute the water for milk)
- 2 Cups of pitted Cherries
- ¾ cup of granulated sugar
- 3 Tablespoons of Flour
- 1 Tablespoon of Butter
- 1 Tablespoon of orange juice (optional) I used it at a last moment's notice.
- Chocolate Ganache:
- 1 Cup of Heavy Whipping Cream
- 2 Cups of Semi Sweet chocolate chips
- Bake Cupcakes as directed, but replace the water with milk as an ingredient, bake and then set aside.
- Measure 2 cups of fresh cherries If you have already pitted cherries skip the next few steps. Wash and then place them in between two sheets of wax paper.
- Use an object like a measuring glass and then gingerly tap on the cherries. I had to be a little more gingerly than I usually am so don't be shy with how hard you tap on the cherries. Once you see the cherry juice squirt out you know your getting somewhere with this.
- Remove the top wax paper and then just simply remove the pits from the now opened cherries.
- In a medium/small sauce pan add in he butter, sugar and then let them combine.
- Add in the orange juice (optional), flour, and then the cherries. Cook on low/medium heat for 5-7 minutes. set aside to cool
- Cut a hole in the cupcakes, but save the tops.Add in the chilled Cherry filling and then set aside again.
- In a double broiler method bring the heavy whipping cream to a low boil, add the chocolate chips and then stir till mixed. Let sit for a minimum of 1 hour before using. Pout the mixture over the cherry filled cupcakes.
- Topping: Dip whole or pitted cherries in the chocolate ganache and then set aside, melt down white chocolate in a double broiler method and then drizzle over the tops of the cherries. Top your cupcakes with the cherries and then serve.