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Cherry Chocolate Cupcakes Recipe

  • 14servings
  • 25minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For Cupcakes: 3/4 cup flour (about 3 1/4 oz)

  2. 3 tablespoons cocoa powder , unsweetened

  3. 1 teaspoon baking powder

  4. pinch of salt

  5. 3 1/2 oz chocolate , chopped (I use Callebaut bittersweet, but you can use whatever chocolate you prefer, although I do recommend staying away from milk chocolate )

  6. 15 tablespoons butter

  7. 1-1/4 cups sugar (about 8.7 oz)

  8. 4 eggs

  9. 1/2 cup dried cherries

  10. 1/4 cup brandy

  11. For mascarpone Frosting: 12 oz mascarpone cheese

  12. 1 1/2 cups heavy whipping cream

  13. 3 tablespoons sugar

  14. 1 tablespoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven at 350.

  2. Line with cupcake foils or grease 2 regular-size muffin pans.

  3. Chop cherries and transfer to a small bowl. If using brandy, cover cherries in brandy and set aside to plump.

  4. In a medium sized bowl, sift/mix together the flour, cocoa powder, baking powder, and salt.

  5. Melt chocolate & butter over a double boiler; stir in sugar; let cool for 7-10 minutes. Transfer to mixer and beat for about 2 minutes.

  6. Add eggs, one at a time, mixing for about 30 seconds after each addition.

  7. Sift the flour, cocoa powder, baking powder, & salt into the mixture & mix until blended. Drain cherries & fold into batter.

  8. Scoop batter into muffin tins and bake for about 22-25 minutes or until a toothpick comes out clean. Cool completely.

  9. For Frosting: In a large bowl, beat the mascarpone cheese, heavy whipping cream, sugar, and vanilla extract until soft peaks start to form (*Do not overbeat or mixture will curdle).

  10. Frost cupcakes.

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