1. Recipes

How to Make Chocolate-Cherry Cupcakes - A Step-by-Step Guide

Indulge in the sweet and tangy flavors of these delectable Chocolate-Cherry Cupcakes! This delightful dessert is a perfect combination of rich chocolate and juicy cherries, creating a perfect treat for any occasion. Whether you are hosting a party or simply craving a sweet indulgence, these moist and flavorful cupcakes are sure to satisfy your sweet tooth.

The rich chocolate flavor combined with the tartness of the cherries creates a perfectly balanced dessert that is sure to please e...

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Ingredients

  • 2 ½ cups frozen tart cherries, pitted
  • ½ cup white sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup firmly packed dark brown sugar
  • ½ cup unsalted butter, softened
  • ½ cup white sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup sour cream, at room temperature
  • ½ cup strongly brewed coffee, cooled to room temperature
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, or as needed
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoons heavy cream

Information

  • Prep Time: 40 mins
  • Cook Time: 30 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 40 mins
  • Servings: 24
  • Yield: 24 cupcakes

  • Bring cherries, sugar, and lemon juice to a simmer in a medium pot over medium-low heat. Cook until sugar is dissolved, stirring frequently. Remove 2 tablespoons of cherry juice from the pot and place in a small bowl. Stir in cornstarch until thoroughly combined. Add cornstarch mixture to the pot and simmer until thickened and slightly reduced, about 5 minutes more.
  • Remove compote from heat and cool completely. Measure out 1 cup for the cupcake batter. Reserve remaining compote, about 6 tablespoons, for the frosting.
  • Preheat the oven to 350 degrees F (175 degrees C). Line or grease two standard 12-cup muffin tins.
  • Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside.
  • Beat brown sugar, butter, and white sugar together in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract. Mix in 1/3 of the flour mixture, stirring until just combined. Pour in 1/2 of the sour cream and cooled coffee; mix until just combined.
  • Continue alternating additions of the flour mixture with sour cream and coffee, beginning and ending with the flour mixture, until batter is smooth. Do not overmix. Gently fold in 1 cup cherry compote. Fill each prepared muffin cup 2/3 full of batter.
  • Bake in the preheated oven until the tops of the cupcakes spring back lightly when touched, 15 to 18 minutes. Cool in the tins for a few minutes before removing to a wire rack to cool completely.
  • Prepare cherry buttercream while the cupcakes are cooling. Beat butter in a large bowl until light and fluffy. Add powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Add 2 tablespoons of cherry compote and beat on medium-high speed until thoroughly combined. Repeat twice more with remaining cherry compote, beating well after each addition. Add heavy cream and beat until frosting is fluffy, 2 to 3 minutes.
  • Spread or pipe frosting over the cooled cupcakes.

    • Nutrition

    338 cal.

    • Total Fat: 15g
    • Saturated Fat: 9g
    • Cholesterol: 52mg
    • Sodium: 215mg
    • Total Carbohydrate: 51g
    • Dietary Fiber: 2g
    • Total Sugars: 39g
    • Protein: 3g
    • Vitamin C: 1mg
    • Calcium: 45mg
    • Iron: 1mg
    • Potassium: 126mg

    Categories

    Dessert recipes
    Baking recipes
    Cupcake recipes
    Chocolate recipes
    Cherry recipes