Chocolate Cherry Cupcakes
Coooking Temperature: 325°F / 165°C / Gas Mark 3
Calories: 21
Adjust Servings Here: 20 cupcakes
Description
These chocolate cherry cupcakes are decadent and moist, made with fresh cherries. Chocolate cupcakes filled with a sweet cherry filling and topped with a bakery-style vanilla frosting are the perfect way to celebrate cherries in season.
Ingredients
Cupcake - Dry ingredients
- 1 ½ cup (300 g) White sugar
- 1 ¾ cup (220 g) All-purpose flour
- 1 tsp Baking soda
- ½ tsp Baking powder
- 6 tbsp (42 g) Cocoa powder
- ¼ tsp Salt
Cupcake - Wet ingredients
- ⅔ cup (160 ml) Vegetable oil
- ⅓ cup (80 ml) Boiling water
- ½ cup (120 ml) Cup yogurt
- 2 Large eggs
- 2 tsp Vanilla extract
Cherry filling
- 7 oz (200 g) Cherries
- ¼ cup (50 g) White sugar
- 1 tbsp Cornstarch
- 1 tbsp Lemon juice
- ½ cup (120 ml) Water
Bakery Frosting
- ½ cup (113 g) Unsalted butter
- ½ cup (100 g) Vegetable shortening
- 3 cups (360 g) Powdered sugar
- 2 tbsp Hot water
- 1 tbsp Cornstarch
- 1 tsp Vanilla
- ¼ tsp Salt
Garnish
- Fresh cherries
- ¼ cup (60 ml) Juices saved from the cherry filling
Instructions
Cupcake batter
- Preheat oven to 325°F / 165°C / Gas Mark 3. Line two muffin pans with cupcake liners.
- Wet ingredients - Combine the eggs, yogurt, vanilla extract, and vegetable oil. Use a whisk to make sure the eggs are well incorporated and there are no lumps.⅔ cup Vegetable oil, ⅓ cup Boiling water, ½ cup Cup yogurt, 2 Large eggs, 2 tsp Vanilla extract
- Dry ingredients - Use a bowl large enough for the final batter. Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix them well together with a whisk.1 ¾ cup All-purpose flour, 1 tsp Baking soda, ½ tsp Baking powder, 6 tbsp Cocoa powder, ¼ tsp Salt, 1 ½ cup White sugar
- Combine wet and dry - Make a well in the center of the dry ingredients and pour in the wet ingredients. Combine well, then add the hot water.
- Divide the batter between the prepared cupcake liners. Then, bake in the oven for about 20 to 25 minutes (mine took 20 mins). Cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Cherry filling
- Place the cherries, sugar, lemon juice, and half the water (¼ cup) in a saucepan. Heat on low to medium until the sugar dissolves.7 oz Cherries, ¼ cup White sugar, 1 tbsp Lemon juice
- In a separate bowl, combine the remaining ¼ cup of water with the cornstarch. Combine well and add to the saucepan.1 tbsp Cornstarch, ½ cup Water
- Continue cooking on low. The mixture will thicken and look glossy. When it's thick enough to coat the back of a wooden spoon or spatula, it’s ready. Let it cool completely before using.
Frosting
- In the bowl of a stand mixer, cream the butter and vegetable shortening for about 2 minutes until light and fluffy. Add the cornstarch to the water and add it to the creaming mixture.½ cup Unsalted butter, ½ cup Vegetable shortening, 3 cups Powdered sugar, 2 tbsp Hot water, 1 tbsp Cornstarch, 1 tsp Vanilla, ¼ tsp Salt
- Continue to cream until the mixture is smooth again. Then, add vanilla extract and powdered sugar, one cup at a time. Once all the sugar is in, whip the buttercream for three minutes until it is light and fluffy.
Assemble
- Save a few tablespoons of liquid from the cherry filling to drizzle on the frosted cupcakes later.¼ cup Juices saved from the cherry filling
- Core each cupcake in the center and add a generous teaspoon of the filling in the hole. Cut the cored piece in half and place it back on the filling to close the top like a lid.
- Transfer the frosting to a piping bag with a star nozzle. Pipe a generous swirl on top of each cupcake. Drizzle with the saved liquid from the cherry filling and top with a fresh cherry.Fresh cherries
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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