It has finally happened – the San Francisco 49ers have prevailed and will be playing in the Super Bowl this Sunday! My father has claimed that his children have always brought the 49ers luck. A month after my brother was born, our boys won their first national championship. Just 15 days after I was born, they won their second. They have been undefeated since then in their five Super Bowl games. I am just hoping with all hope that this Sunday they can make it six!
To celebrate, I have developed a deep, rich, and tangy cupcake to show my love for my team. I am borrowing my all-time favorite chocolate cupcake recipe (developed for a Super Bowl party three years ago), filling it with tangy and boozey cherries, with a topping of red and gold pride in the form of a rich cream cheese frosting. Start the cherry filling a few days ahead so the cherries can reach full re-hydration and flavor.
- 2 c. cake flour
- 2 c. white sugar
- 1 c. baking cocoa
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. baking soda
- 3 eggs
- 1 tsp. vanilla extract
- 1 c. cold, brewed coffee
- 1 c. buttermilk
- 1/2 c. vegetable oil
Preheat the oven to 350 degrees. Line cupcake tins or spray with cooking oil. This recipe should make approximately 2 dozen cupcakes, or 5 mini cupcakes.
In a large mixing bowl, combine flour, baking powder, salt, baking soda, cocoa, and sugar.
Make a well in the center and add the eggs, coffee, buttermilk, vanilla, and oil.
Mix until well combined, but not over-mixed. The batter will be thin.
Fill cupcake tins 2/3 full. These will rise quite a bit in the oven! Bake for 8-12 minutes for mini cupcakes, 15-20 minutes for regular sized cupcakes, checking often to monitor progress!
Take out of pan and cool on a wire rack.
1 c. dried cherries
brandy (enough to cover the cherries)
2 tbsp. brown sugar
1 tsp. lemon zest
In a large jar or Tupperware, combine the above ingredients. Let them soak overnight, at least.
You may use the cherries as your filling, draining them from the sugar/brandy mixture, or you can put the cherries and the liquid in a sauce pan, thickening the sugar and alcohol into a syrup.
If you chose to reduce the syrup, be very careful. I had an unintentional flambe moment with mine!
To fill the cupcakes, cut a cone out of the center large enough to fit a few cherries. Or you can use a handy-dandy cupcake corer, like I got for Christmas!
Add in the cherries. If you want to, you can drizzle the cupcake center or top with the brandy/lemon zest liquid, or the syrup if you’ve reduced the liquids down.
Cream Cheese Frosting
This will be an extra-large batch, as I want to be sure there’s enough to dye it two different colors and not run out!
12 oz cream cheese
6 tbsp butter
6-8 c powdered sugar
4-6 tbsp milk
1 tsp vanilla
Cream together the cream cheese and butter. Slowly add the powdered sugar in small batches, mixing as you go. Alternate your additions of powdered sugar with the milk and vanilla. Continue to add powdered sugar until your desired consistency is reached. If you like a thinner frosting, don’t use all of the powdered sugar. A thicker frosting will take more!
You can color your frosting however you like, or leave it plain. I have divided mine into two bowls. I used Wilton gel dye for all of my frosting coloring needs. For the red, I used mostly red, but a tiny bit of burgundy to get the “not quite bright red” color of the 49ers. The gold is a little more tricky. I wish I could get some shine in it, but alas. I wanted to go for a more antique-brassy gold, and came up with a combination of yellow, brown and violet. Just a tiny bit of the late two.
If you are using two colors, set up at double colored pastry bag as described here.
Pipe your frosting onto the cupcakes and enjoy :)
And let me end with this…WHO’S GOT IT BETTER THAN US?!?