Chocolate Covered Cherry Cupcakes

by foodlikecake

Moist, fluffy chocolate cupcakes with a cherry in the middle, piped with cherry marshmallow frosting and covered in chocolate ganache, so, so, good. All the textures and flavors work perfectly together. If you like chocolate and cherries you will love this cupcake.

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Ingredients: Cupcakes (Makes 12)

1 cup granulated sugar

3/4 cup plus 2 tablespoons all-purpose flour

3/4 teaspoon baking soda

1/4 cup plus 2 tablespoons natural unsweetened cocoa powder

1/2 teaspoon salt

1 egg, room temperature

1/4  teaspoon vanilla extract

3/4 teaspoon almond extract

1/4 cup buttermilk

1/4 cup light sour cream

1/4 cup butter, mostly melted

1/2 cup boiling coffee

12 sweet dark cherries, frozen

Cherry Marshmallow Frosting

2 cup granulated sugar

6 tablespoons water

4 large egg whites, room temperature

1/2 teaspoon cream of tartar

1/2 teaspoon salt

3 teaspoons cherry extract

1/2 teaspoon almond extract

Chocolate Ganache

2 cups semi-sweet chocolate chips

3 tablespoons vegetable oil

Recipe: Cupcakes

Heat oven to 375F. Line cupcake tin with wrappers.

Stir together sugar, flour, baking soda, salt, and cocoa powder.

Add the egg, vanilla, buttermilk, sour cream, almond and vanilla extract. Beat on medium-high speed for 2 minutes or until smooth.

Stir in boiling coffee.

Fill cupcake liners 2/3 of the way.

Bake for 15-20 minutes or until a toothpick comes out clean. After 5 minutes put a frozen cherry in each cupcake. Finish baking.

Let cool for ten minutes on a wire rack then take cupcakes out of tray and let finish cooling.

Cherry Marshmallow Frosting

In a small saucepan, combine sugar and water, bring to a boil over medium-high heat. Stir constantly until sugar has dissolved, 2-3 minutes.

In a medium bowl, beat the egg whites, salt, and cream of tartar until soft peaks form.

With the mixer at medium-high speed, carefully pour the sugar syrup into the egg whites. Continue beating the frosting until thick, cool, and billowy, about 5 minutes.

Beat in cherry extract and almond extract.

Pipe onto cupcakes.

Place in freezer until frosting is hard, or able to stand up to the ganache.

Chocolate Ganache

Mix the chocolate chips and vegetable oil in a small glass or metal bowl. Set the bowl over a pot of simmering water.

Stir mixture until melted and smooth. Let sit for 15 minutes.

Spoon over chilled cupcakes, place back in freezer or fridge to harden.

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Enjoy!

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