Name: Chocolate-Cherry Cupcakes
Prep time: 40 min
Cook time: 40 min
Yield: 24
Ingredients: Frozen tart cherries, pitted - 2 ½ cups; White sugar - ½ cup; Lemon juice - 1 tablespoon; Cornstarch - 1 tablespoon; All-purpose flour - 2 cups; Unsweetened cocoa powder - 1 cup; Baking soda - 2 teaspoons; Baking powder - 1 teaspoon; Salt - ½ teaspoon; Firmly packed dark brown sugar - 1 cup; Unsalted butter, softened - ½ cup; White sugar - ½ cup; Eggs, at room temperature - 2 large; Vanilla extract - 2 teaspoons; Sour cream, at room temperature - 1 cup; Strongly brewed coffee, cooled to room temperature - ½ cup; Unsalted butter, softened - 1 cup; Powdered sugar, or as needed - 4 cups; Vanilla extract - 1 teaspoon; Salt - ¼ teaspoon; Heavy cream - 2 tablespoons

Ingredients for - Chocolate-Cherry Cupcakes

1. Frozen tart cherries, pitted 2 ½ cups

2. White sugar ½ cup

3. Lemon juice 1 tablespoon

4. Cornstarch 1 tablespoon

5. All-purpose flour 2 cups

6. Unsweetened cocoa powder 1 cup

7. Baking soda 2 teaspoons

8. Baking powder 1 teaspoon

9. Salt ½ teaspoon

10. Firmly packed dark brown sugar 1 cup

11. Unsalted butter, softened ½ cup

12. White sugar ½ cup

13. Eggs, at room temperature 2 large

14. Vanilla extract 2 teaspoons

15. Sour cream, at room temperature 1 cup

16. Strongly brewed coffee, cooled to room temperature ½ cup

17. Unsalted butter, softened 1 cup

18. Powdered sugar, or as needed 4 cups

19. Vanilla extract 1 teaspoon

20. Salt ¼ teaspoon

21. Heavy cream 2 tablespoons

How to cook deliciously - Chocolate-Cherry Cupcakes

1 . Stage

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.

2 . Stage

Remove compote from heat and cool completely. Measure out 1 cup for the cupcake batter. Reserve remaining compote, about 6 tablespoons, for the frosting.

3 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Line or grease two standard 12-cup muffin tins.

4 . Stage

Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside.

5 . Stage

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.

6 . Stage

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.

7 . Stage

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.

8 . Stage

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.

9 . Stage

Spread or pipe frosting over the cooled cupcakes.