Recipe courtesy of Sunny Anderson
Save Recipe Print
Total:
57 min
Prep:
30 min
Inactive:
10 min
Cook:
17 min
Yield:
12 cupcakes
Level:
Easy
Total:
57 min
Prep:
30 min
Inactive:
10 min
Cook:
17 min
Yield:
12 cupcakes
Level:
Easy

Ingredients

Cupcakes:
Topping:

Directions

Watch how to make this recipe.

Special Equipment: 12 capacity cupcake tin, paper liners

Preheat the oven to 350 degrees F. Line the cupcake tray with paper liners.

Sift the flour, cocoa powder, cinnamon, salt, baking powder and baking soda in a large bowl. Set aside. In a small bowl, combine the buttermilk, butter and vanilla, set aside.

Add the eggs and sugar to the bowl of a stand mixer with whisk attachment and beat until the mixture is thick and forms ribbons, about 5 minutes. With mixer on medium speed, slowly add the buttermilk mixture, until just incorporated. Fold in the flour mixture until just combined, then fold in the chocolate chips and cherries. Fill the cupcake tins 3/4 full with the batter. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 15 to 17 minutes. Remove the cupcakes from the tin and cool for 10 minutes. Put a good-sized dollop of marshmallow cream on each cupcake, sprinkle with chocolate shavings and top with a cherry. Serve immediately.

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