Description
Delightful chocolate cupcakes filled with tangy cherries and topped with luscious whipped cream, perfect for any celebration.
Ingredients
Scale
- 1 lb (454g) Frozen Cherries (thawed and quartered)
- 1/4 cup (50g) White Sugar
- 2 tsp Kirsch Liqueur (optional)
- Pinch of Salt
- 1 ¼ cups (150g) All-Purpose Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1 Large Egg
- 1 cup (200g) Sugar
- 1/2 cup (120g) Sour Cream
- 1/4 cup (55g) Vegetable Oil
- 1 tsp Vanilla Extract
- 6 tbsp (38g) Dutch Processed Cocoa Powder
- 6 tbsp (90g) Hot Freshly Brewed Coffee
- 2 tsp Gelatin
- 2 tbsp + 2 tsp (40g) Water
- 2 cups (260g) Heavy Cream
- 1–3 tbsp Confectioners Sugar (to desired sweetness)
- 1 ½ tsp Vanilla Extract
Instructions
- Make the Cherry Filling: In a saucepan over medium heat, mix together the thawed cherries, 1/4 cup sugar, Kirsch, and a pinch of salt. Simmer for about 10 minutes until the mixture thickens slightly. Set aside to cool.
- Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C). Line a muffin tray with cupcake liners. In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt.
- Mix Wet Ingredients: In another bowl, mix the egg, 1 cup sugar, sour cream, vegetable oil, 1 tsp vanilla, and hot coffee until well combined.
- Combine: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Bake: Fill the cupcake liners about 2/3 full with the batter. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let them cool completely.
- Make the Stabilized Whipped Cream: In a small bowl, sprinkle gelatin over 2 tbsp + 2 tsp water and let it bloom. In a large bowl, beat heavy cream until it starts to thicken. Gradually add confectioners sugar and vanilla, and beat until soft peaks form. Melt the bloomed gelatin over low heat and mix it into the whipped cream to stabilize it.
- Assemble: Once the cupcakes are cool, cut a small hole in the center of each cupcake and fill with your cherry mixture. Top generously with stabilized whipped cream.
Notes
Garnish with dark chocolate shavings or a sprig of mint for an elegant touch. Can be served with ice cream or chocolate sauce.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg