adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chocolate-Cherry Cupcakes
0 Likes
Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
100 minutes
Indulge in decadent chocolate cherry cupcakes with a double dose of homemade cherry compote in the batter and frosting.
Ingredients:
  • 2.5 cups frozen tart cherries, pitted
  • 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
  • 1 cup firmly packed dark brown sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup sour cream, at room temperature
  • 0.5 cup strongly brewed coffee, cooled to room temperature
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, or as needed
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon salt
  • 2 tablespoons heavy cream
Instructions:
  • In a medium pot over medium-low heat, gently simmer cherries, sugar, and lemon juice until sugar is dissolved, stirring frequently. Transfer 2 tablespoons of cherry juice to a small bowl and mix well with cornstarch. Pour cornstarch mixture back into the pot and continue simmering until thickened and slightly reduced, approximately 5 minutes.
  • Cool the compote and set aside to reach room temperature. Measure out 1 cup for the cupcake batter and reserve about 6 tablespoons for the frosting.
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare two standard 12-cup muffin tins by lining or greasing them.
  • In a medium bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.
  • Combine brown sugar, butter, and white sugar in a large bowl until creamy. Add eggs one at a time, mixing well. Stir in vanilla extract. Mix in 1/3 of the flour mixture until just combined. Pour in 1/2 of the sour cream and cooled coffee, mix until combined.
  • Alternate adding the flour mixture with sour cream and coffee, starting and finishing with the flour mixture, until the batter is smooth. Be careful not to overmix. Gently fold in 1 cup of cherry compote, then fill each muffin cup 2/3 full with the batter.
  • Bake the cupcakes in the preheated oven for 15 to 18 minutes, or until the tops spring back lightly when touched. Let them cool in the tins briefly before transferring to a wire rack to cool completely.
  • For the cherry buttercream, in a large bowl, cream the butter until light and fluffy. Gradually add powdered sugar, beating well after each addition. Stir in vanilla and salt. Mix in 2 tablespoons of cherry compote at a time, beating until fully incorporated. Finish by adding heavy cream and beating until the frosting is light and fluffy for 2 to 3 minutes.
  • Frost the cooled cupcakes using a spatula or piping bag for a beautiful finish.

Similar Recipes