Simple Fruit and Cheese Skewers

These Chocolate Cherry Cupcakes combine the richness of dark chocolate with the sweet, fruity burst of cherries. Moist, fluffy, and topped with a luscious cherry-infused frosting, these cupcakes are perfect for celebrations or an indulgent treat any day of the week. The balance of flavors will make every bite a delightful experience for chocolate and cherry lovers alike!

Key Information:

• Preparation time: 20 minutes
• Cooking time: 18-22 minutes
• Total time: 40-45 minutes
• Number of servings: 12 cupcakes
• Serving size: 1 cupcake

Nutritional Information (per serving):

• Calories: 310 kcal
• Protein: 4g
• Carbohydrates: 42g
• Fat: 15g
• Saturated Fat: 9g
• Fiber: 2g
• Sugar: 30g
• Sodium: 180mg

Ingredients:

For the Chocolate Cupcakes:

• 120g (1 cup) all-purpose flour
• 50g (1/2 cup) unsweetened cocoa powder
• 1 teaspoon (5g) baking powder
• 1/2 teaspoon (2.5g) baking soda
• 1/4 teaspoon (1g) salt
• 150g (3/4 cup) granulated sugar
• 2 large eggs
• 120ml (1/2 cup) buttermilk
• 60ml (1/4 cup) vegetable oil
• 1 teaspoon (5ml) vanilla extract
• 120ml (1/2 cup) hot water
• 100g (3.5 oz) fresh or frozen cherries, pitted and halved

For the Cherry Frosting:

• 250g (2 cups) powdered sugar
• 115g (1/2 cup) unsalted butter, softened
• 60ml (1/4 cup) cherry juice (from fresh cherries or jarred)
• 1/2 teaspoon (2.5ml) vanilla extract
• 5-6 fresh cherries for garnish

Method of Preparation:

For the Cupcakes:

1. Preheat the Oven: Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Prepare Wet Ingredients: In a large bowl, whisk together the sugar, eggs, buttermilk, oil, and vanilla extract until smooth and combined.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Then, pour in the hot water and mix until the batter is smooth. Fold in the halved cherries.
5. Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

For the Cherry Frosting:

1. Beat the Butter: In a large bowl, beat the softened butter on medium speed until light and fluffy (about 2 minutes).
2. Add Powdered Sugar and Cherry Juice: Gradually add the powdered sugar, one cup at a time, beating on low speed to combine. Slowly drizzle in the cherry juice and vanilla extract, then increase the speed to medium and beat until the frosting is smooth and creamy.
3. Frost the Cupcakes: Once the cupcakes are fully cooled, frost each one generously with the cherry frosting using a piping bag or a spatula.
4. Garnish: Top each cupcake with a fresh cherry for a beautiful finish.

Tips for Culinary Success:

1. Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature for a smooth batter and even baking.
2. Juicier Cherries: If using fresh cherries, slightly cook them down with a tablespoon of sugar to enhance their sweetness and juice.
3. Perfect Frosting Consistency: If the frosting is too thick, add a bit more cherry juice. If it's too thin, add more powdered sugar.
4. Avoid Overmixing: Mix just until the ingredients are combined to keep the cupcakes light and fluffy.
5. Cherry Substitutes: Can’t find fresh cherries? Use jarred maraschino cherries or canned cherries, but reduce the sugar in the frosting to balance the sweetness.

Frequently Asked Questions (FAQs):

1. Can I use frozen cherries? Yes, frozen cherries work great! Just thaw and drain them well before adding to the batter to avoid excess moisture.
2. How can I store the cupcakes? Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. Bring them to room temperature before serving.
3. Can I make the frosting in advance? Yes, you can make the frosting up to 2 days ahead. Keep it refrigerated in an airtight container and let it come to room temperature before using.
4. Can I make these cupcakes gluten-free? Yes, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a blend with xanthan gum for better texture.
5. What other frostings pair well with these cupcakes? If you’re not a fan of cherry frosting, you can try a classic vanilla buttercream or chocolate ganache for an extra indulgent option.

These Decadent Chocolate Cherry Cupcakes bring the perfect harmony of rich, chocolatey goodness and the vibrant sweetness of cherries to your dessert table. Perfect for birthdays, holidays, or just because, they’re sure to impress with every bite. Get ready to savor the indulgence!