Introduction
Indulge in the rich flavors of chocolate and cherry with these delightful Cherry Chocolate Cupcakes. Perfect for any occasion, these moist and fluffy cupcakes feature a chocolate base complemented by sweet cherry pie filling and topped with a luscious homemade cherry buttercream. Follow this simple recipe to create a delicious treat that will impress family and friends alike.
Detailed Ingredients with measures
Cherry Pie Filling: 1 cup, canned or homemade
Cocoa Powder: 1/2 cup
All-Purpose Flour: 1 cup (or 1:1 gluten-free flour blend)
Butter: 1/2 cup, salted and softened
Sugar: 1 cup, granulated white sugar
Eggs: 2 large
Vanilla: 1 teaspoon
Baking Powder: 1 teaspoon
Homemade Cherry Buttercream: Blend of 1/2 cup butter, 2 cups powdered sugar, and 1/4 cup cherry juice
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Yield
12 cupcakes
Directions
1. In a large mixing bowl, cream together the butter and sugar.
2. Add the eggs and vanilla; mix until smooth.
3. Gently incorporate the cherry pie filling.
4. Add the baking powder, flour, and cocoa powder; fold until no clumps remain.
5. Transfer the batter to a lined cupcake tin.
6. Bake until set and springy to the touch.
7. Once cooled, frost the cupcakes with cherry buttercream.
8. Serve and enjoy.
Detailed Directions and Instructions
Step 1: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened salted butter and granulated white sugar until the mixture is light and fluffy. This process usually takes about 2-3 minutes using an electric mixer.
Step 2: Add Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and continue to mix until the mixture is smooth and well combined.
Step 3: Incorporate Cherry Pie Filling
Carefully fold in the cherry pie filling into the batter. Ensure that it is evenly distributed without overmixing.
Step 4: Add Dry Ingredients
Sprinkle in the baking powder, all-purpose flour, and cocoa powder. Gently fold the mixture until no dry clumps remain, being careful not to overmix, as this can affect the texture of the cupcakes.
Step 5: Prepare the Cupcake Tin
Line a cupcake tin with paper liners. Use a spoon or an ice cream scoop to transfer the batter into each liner, filling them about two-thirds full.
Step 6: Bake the Cupcakes
Preheat your oven to 350°F (175°C). Bake the cupcakes for approximately 18-20 minutes, or until they are set and spring back when touched gently in the center.
Step 7: Cool and Frost
Once the cupcakes are baked, remove them from the oven and allow them to cool completely on a wire rack. After they are cooled, frost them generously with the homemade cherry buttercream.
Step 8: Serve and Enjoy
Serve the frosted cupcakes on a platter and enjoy your delicious cherry chocolate treats!
Notes
Storage
Store any leftover cupcakes in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
Gluten-Free Option
If you prefer a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that all other ingredients are gluten-free as well.
Cherry Buttercream
For the homemade cherry buttercream, combine softened butter with powdered sugar and cherry juice until you achieve a smooth, spreadable consistency. Adjust the sugar and juice to taste for desired sweetness and flavor intensity.
Chocolate Variation
For an extra chocolate flavor, consider adding chocolate chips to the batter before baking.
Cook Techniques
Creaming Butter and Sugar
Begin by placing softened butter and granulated sugar into a large mixing bowl. Use a hand mixer or stand mixer to beat them together until the mixture is light and fluffy. This aeration process helps to create a light and tender cupcake texture.
Incorporating Wet Ingredients
Add in the eggs and vanilla extract after creaming the butter and sugar. Mix until the combination is smooth. This ensures that the eggs are evenly distributed throughout the batter, helping with the binding process.
Folding in Cherry Pie Filling
Carefully stir in the cherry pie filling to the batter. Use a spatula to gently fold it, allowing the cherry pieces to remain intact, which enhances the flavor and texture of the cupcakes.
Combining Dry Ingredients
In a separate bowl, combine all-purpose flour, cocoa powder, and baking powder. Slowly add this dry mixture to your wet ingredients, folding gently until no dry clumps remain. This technique prevents overmixing, which can lead to dense cupcakes.
Filling Cupcake Liners
Transfer the batter into a lined cupcake tin, filling each liner about two-thirds full. This allows space for the cupcakes to rise while baking without overflowing.
Baking the Cupcakes
Place the cupcake tin in a preheated oven and bake until the cupcakes are set and springy to the touch. Checking for doneness can also be done with a toothpick; it should come out clean when inserted into the center.
Frosting with Cherry Buttercream
Once the cupcakes have cooled completely, apply the homemade cherry buttercream frosting. Use a piping bag or a spatula to evenly cover the tops for a beautiful presentation.
FAQ
Can I use fresh cherries instead of cherry pie filling?
Yes, you can use fresh cherries, but they need to be cooked down with sugar and possibly some cornstarch to create a thicker filling similar to cherry pie filling.
What can I substitute for eggs in this recipe?
A common egg substitute is a mixture of 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, allowed to sit until it becomes gelatinous. Applesauce and yogurt are also good alternatives.
How can I make this recipe gluten-free?
You can replace the all-purpose flour with a 1:1 gluten-free flour blend. Be sure it contains xanthan gum or another binding agent to help with the structure of the cupcakes.
Can I use dark cocoa powder instead of regular cocoa powder?
Absolutely! Dark cocoa powder will give your cupcakes a richer flavor, making them even more decadent.
What is the best way to store leftover cupcakes?
Store them in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. If you need longer storage, consider freezing them.
Conclusion
Indulging in the combination of chocolate and cherries in these delightful cupcakes creates a harmonious balance of flavors that is both unique and satisfying. The rich chocolate base complements the sweetness and tartness of the cherry pie filling, making them a perfect treat for any occasion. Whether enjoyed at a celebration or as a personal dessert, these cupcakes are sure to impress.
Chocolate Cherry Brownies
Combine cherry pie filling with a fudgy brownie base for a decadent dessert that pairs the richness of chocolate with cherry goodness.
Cherry Chocolate Muffins
Transform the recipe into muffins for a delightful breakfast option, adding in nuts or chocolate chips for an extra crunch.
Cherry Chocolate Ice Cream Sundae
Layer cherry pie filling, chocolate ice cream, and whipped cream for a refreshing and indulgent treat, topped with a cherry on top.
Chocolate Cherry Trifle
Create a layered dessert using chocolate cake, cherry pie filling, and cherry buttercream to impress at your next gathering.
Cherry Chocolate Energy Bites
Mix cocoa powder with cherry pie filling and oats to create no-bake energy bites for a quick and healthy snack option.
