The pairing of cherries and dark chocolate in this dark chocolate cherry cupcakes recipe is both appealing and romantic. This is a rich and delectable combination that will thrill and fascinate your taste senses. The tangy cherry jam filling, strong chocolate cupcakes, and sweet and creamy cherry buttercream are all topped with chocolate-dipped cherries, which are literally the cherry on top of this delectable creation.
The Recipe Yields 14 Cupcakes
- ¼ cup (31 g) unsweetened cocoa powder
- 1½ cups (190 g) all-purpose flour
- 1 teaspoon espresso powder (optional)
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ cup (120 ml) canola oil
- ½ teaspoon fine sea salt
- 1 cup (240 ml) brewed coffee or hot water
- 1 cup (200 g) granulated sugar
- 2 teaspoons (10 ml) vanilla extract
- 1 tablespoon (15 ml) white vinegar
- 2 tablespoons (30 ml) lemon juice
- 2 cups (300 g) cherries, pitted
- 2 tablespoons (25 g) granulated sugar
- 2 teaspoons (10 ml) water
- 1 teaspoon cornstarch
- 2 teaspoons (10 ml) water
- 2¾ cups (340 g) powdered sugar, sifted
- 2 tablespoons (30 ml) Cherry Jam
- ¾ cup (170 g) unsalted butter, at room temperature
- ⅓ cup (56 g) chopped dark chocolate or chocolate chips
- 14 pitted cherries
Preheat the oven to 350°F (177°C) and line 14 cupcake tins with cupcake liners to make the chocolate cupcakes. Line a baking sheet with parchment paper or a silicone mat.
Sift together the flour, cocoa powder, espresso powder (if using), baking soda, baking powder, and salt in a large mixing bowl; set aside.
In a separate bowl, mix the oil, granulated sugar, coffee, vinegar, and vanilla extract. Pour the dry ingredients over the wet mixture and whisk briefly until combined. Take care not to overmix. Stop whisking as soon as you see no more streaks of dry mixture.
Divide the batter evenly between the cupcake liners, filling them about two-thirds full. Bake the cupcakes for approximately 18 minutes. Begin checking the cupcakes at the 15-minute mark and continue baking and checking as needed. To check if the cupcakes are done, gently press your finger on the top of the cupcakes; if they spring back, they are finished baking. Allow the cupcakes to cool completely before filling and icing them.
To make the cherry jam, in a small saucepan over medium heat, combine the cherries, granulated sugar, and lemon juice and simmer for about 15 minutes, or until the cherries have softened. Stir the mixture often, and if it becomes too dry while it cooks, add 1 teaspoon of water and reduce the heat. Mix the cornstarch with the water in a small bowl until dissolved, then add it to the pan with the softened cherries. Continue to stir and boil until the jam thickens, approximately 2 minutes. Allow the jam to cool for about 5 minutes before transferring it to a small food processor or blender and blending until smooth. Transfer the jam to a bowl, cover, and chill until completely cooled.
To make the cherry buttercream, cream the butter in a mixing bowl for 4 minutes on medium-high speed using an electric mixer. Turn the mixer off, add the sifted powdered sugar, and mix on low speed. Increase the speed to medium and continue to beat for one minute. Add the Cherry Jam to the bowl and cream again, scraping down the sides as needed. Add a little extra sifted powdered sugar if the buttercream is too runny. If the buttercream is too stiff, add 1 teaspoon of water or milk at a time to smooth it out.
To make the chocolate-dipped cherries, rinse and dry the cherries thoroughly before setting them aside. In a small microwave-safe bowl, melt the chocolate. Microwave for 20 seconds at a time, stirring in between, until the chocolate is totally melted and smooth. Dip each cherry into the melted chocolate before placing them on the baking sheet. Allow the chocolate to completely dry. To speed up the process, store the cherries in the refrigerator.
To assemble the cupcakes, use a spoon to scoop the center of each cupcake. Fill the middle of each cupcake with Cherry Jam. Pipe the Cherry Buttercream over each cupcake using a piping bag equipped with the tip of your choosing. Serve with a chocolate-dipped cherry on top.
The cupcakes can be kept for up to 4 days, covered, in the refrigerator. Allow them to come to room temperature before serving.
For more recipes checkout Fantastic Filled Cupcakes by Camila Hurst