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Yields 12 cupcakes Cook Time: 20-25 minutes

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Ingredients

  • 1 cup dried cherries, coarsely chopped
  • 1/2 cup cherry preserves
  • 1 Tbs. water
  • 1/4 cup plus 1 Tbs. sour cream
  • 3/4 cup flour
  • 1/2 cup cocoa powder
  • 1 tsp. baking soda
  • 1/8 tsp. salt
  • 6 Tbs. unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 tsp. vanilla extract
  • 12 fresh cherries

For the frosting:

  • 2 cups heavy cream
  • 2/3 cup confectioner’s sugar

Directions

In a small saucepan, combine the cherries, preserves, and water, and then cook over medium heat until cherries are softened, about five minutes. Remove from heat and allow to cool. Stir in sour cream and set aside. In a separate bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside. In a mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Beat in the egg and vanilla, scraping down the bowl after each addition. Alternating in thirds, add the flour and cherry mixtures to the mixing bowl on low speed until just incorporated. Portion the batter into paper-lined muffin pans, filling each cup three-quarters of the way. Bake for 20-25 minutes or until pick inserted in center comes out clean. Leave in the pan for a few minutes before transferring to a cooling rack to cool completely before frosting. Whip the cream and confectioner’s sugar together. Right before serving, finish each cupcake with a generous dollop of the topping and garnish with a fresh cherry. Sweet Treat This cupcake—rich chocolate and tart cherry topped with sweetened cream—mimics a Black Forest Torte. We made it kid-friendly by skipping the traditional kirsch (cherry brandy).


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