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

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

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.