Chocolate Cherry Cupcakes
User Reviews
5
Chocolate Cherry Cupcakes
Description
These cupcakes use a combination of cocoa powder, flour, and standard leavening agents to create a chocolate base that is moist and tender. The batter includes butter, sugar, eggs, milk, vanilla, and sour cream for richness and softness. Careful mixing ensures a fluffy texture without overworking the flour.
The cherry topping is a reduction made from halved, pitted cherries simmered with powdered sugar, lemon juice, and water to a syrupy consistency, providing a fresh fruity contrast to the chocolate. The frosting consists of butter, confectioners' sugar, vanilla, and cream whipped into a smooth, sweet frosting that complements the chocolate and cherry flavors perfectly.
These cupcakes are suitable for occasions where a rich chocolate dessert with fruit accents is desired. Using an ice cream scoop for even portioning can help standardize cupcake size and ensure even baking.
Measuring flour carefully prevents dryness, with a recommended method of weighing or spooning and leveling the flour. Sour cream may be substituted with whole milk yogurt if needed. Adding cherry liqueur to the cherry reduction can enhance the flavor, and Dutch-processed cocoa powder will give a less acidic, fudgier result than natural cocoa.
Ingredients
For the cupcakes:
- 1 1/3 cups all-purpose flour 160g
- 1/4 tsp baking soda
- 2 tsp baking powder
- 3/4 cup cocoa powder
- 1/8 tsp salt
- 3 tbsp butter softened
- 1 1/2 cups white sugar
- 2 egg
- 3/4 tsp vanilla extract
- 1 cup milk
- 1/3 cup sour cream
For the Frosting:
- 1 lb confectioners' sugar
- 1 cup butter Room temp 226g, salted
- 2 tsp vanilla
- 3 tsp cream
For the Cherries:
- 2 cups Cherry halved and pitted
- 1/3 cup powdered sugar
- 1/2 cup water
- 1 tbsp lemon juice
Instructions
For the Cupcakes:
- Preheat oven to 350 degrees F (180 degrees C) and place cupcake papers in muffin tin
- Mix the milk, vanilla, and sour cream in a small bowl or cup and set aside.
- Sift the dry ingredients into a medium-sized bowl.
- In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Add the sugar and continue beating until the mixture is fluffy (this will take about three minutes). Scrape down the sides of the bowl as needed. Add the eggs, one at a time, mixing well after each addition.
- Add the milk/sour cream mixture and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are mixed together.
- Divide the batter evenly among the cupcake papers within the tins. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed.
For the Cherries:
- Mix cherries, sugar, water and lemon juice in a small saucepan. Bring to a boil. Simmer for about 5 minutes or until the liquid has reduced and the cherries are slightly softened.
For the Buttercream:
- Beat the butter until light and fluffy. Add the confectioners' sugar, salt, and vanilla. Add cream a bit at a time until desired consistency is reached.
For the Asembly
- Core the cupcakes. I use a cupcake corer but you can cut a small circle out with a knife too. Remove the center and keep the tops for later.
- Use a knife to spread some buttercream into the hollowed out cupcake. Add a cherry into the center then place cake cap on top.
- Pipe the buttercream onto each cupcake then drizzle with the cherry reduction.
- Top with a cherry and some of the reduction.
Notes
- Measure flour by weight or spoon and level to avoid dry cupcakes caused by excess flour.
- Whole milk yogurt can replace sour cream if preferred.
- Using an ice cream scoop helps distribute batter evenly among cupcake liners.
- For deeper cherry flavor, add a few tablespoons of cherry liqueur to the cherry reduction; simmer to burn off alcohol or add off heat for a spiked version.
- Dutch-processed cocoa powder will give a darker, fudgier cupcake compared to natural cocoa powder.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 351kcal | 18% |
| Carbohydrates | 49.7g | 17% |
| Protein | 1.9g | 4% |
| Fat | 5.3g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 6.7mg | 2% |
| Sodium | 304mg | 13% |
| Potassium | 52mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 19.6g | 39% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 85mg | 9% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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