Cherry Chocolate Chip Cupcakes

by | May 23, 2017

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But these Cherry Chocolate Chip Cupcakes are made with real cherry puree. Plus real dried cherries are mixed through for a sweet chewy texture. To finish, a semi-sweet chocolate ganache is spread on top. Add a cherry on top, and you have a classic cupcake for any occasion.

Cherry Choc Chip Cupcakes Recipe

Cherries and chocolate are such a classic combination. Glace cherries don’t seem to win many hearts with their artificial flavour. But these Cherry Chocolate Chip Cupcakes are made with real cherry puree. Plus real dried cherries are mixed through for a sweet chewy texture. To finish, a semi-sweet chocolate ganache is spread on top. Add a cherry on top, and you have a classic cupcake for any occasion.

Cherry Chocolate Chip Cupcakes

Makes 12 cupcakes     Difficulty: Easy

EQUIPMENT:

12-hole muffin tray

INGREDIENTS:

Cherry Puree

45g of frozen Cherries
20g Caster Sugar

Cherry Chocolate Cupcakes

100g (3.5 oz) Plain Flour
85g (3 oz) Dried Cherries (Bing or Morello)
100g (3.5 oz) Dark Chocolate Chips
20g (0.7 oz) Cocoa Powder
3/4 teaspoon Baking Powder
1 pinch Salt
100g (3.5 oz) Unsalted Butter, softened to room temperature
200g (7 oz) Caster Sugar
1 teaspoon Vanilla Extract
2 Eggs, lightly beaten
45g (1.6 oz) Cherry Puree made earlier
80ml (3 fl oz) Whole Milk

Chocolate Ganache Topping

110g (4 oz) Semisweet Chocolate, chopped roughly
120ml (4.2 fl oz) Whipping Cream
12 Glace cherries (to decorate)

METHOD:

Cherry Puree

Place the frozen cherries in a small bowl and defrost them in a microwave. Once thawed place the cherries and their juice in a food processor and puree them until smooth. Add the cherry puree and sugar to a small saucepan. Bring them to a simmer over low heat but don’t let them boil. It’s just to reduce the liquid so it’s more like a syrup. Cook until the liquid content has halved (around 10 minutes). Set aside to cool.

Cupcakes

Preheat the oven to 180 degrees Celsius (160 fan-forced; 350F). Line a 12-hole muffin tray with patty cases.

In a large bowl combine the flour, dried cherries, chocolate chips, cocoa powder, baking powder and salt. Stir them together until everything is evenly mixed. Set aside.

In a small bowl stir together the cooled cherry puree with the milk. Set aside.

To the bowl of an electric mixer add the butter, vanilla and sugar. Beat them together on medium speed until they become pale, light and fluffy. Reduce speed to low and slowly add the beaten egg. Mix until fully incorporated.

Pour in half of the flour mixture and half of the cherry milk mixture. Fold them into the butter mixture until just combined. Pour in the rest of the flour and cherry milk and stir everything together until evenly mixed.

Check the oven has reached the correct temperature. Set the kitchen timer for 20-25 minutes.

Scoop spoonfuls of cupcake batter into the prepared tin.  Fill each to about three quarters full. Place on the middle rack of the oven. Bake until the tops of the cupcakes spring back when lightly touched and a skewer inserted into the middle comes out clean.

Remove cupcakes from the oven. Remove them from the pan to cool completely on a wire rack.

Ganache Topping

Add the chopped chocolate to a heat-proof bowl.

Add the cream to a small saucepan. On low heat, bring the cream to a light simmer. When the cream is simmering pour it over the chocolate. Allow it to sit for 10 seconds, then whisk everything together until the chocolate has fully melted and it’s a glossy cream.

Let the ganache cool and thicken for 10-15 minutes before spreading over the cupcakes. You might need to place it in the fridge to quicken the process if you live in a warm place.

Place a dollop of chocolate ganache on the top of each cupcake. Smooth down with a palette knife or butter knife. Place a glace cherry on top.

BAKING TIPS:

  • Don’t overmix the dry and wet ingredients together otherwise you can get rubbery cakes
  • Chop the dried cherries into smaller pieces if you don’t want larger chewy bits in the cupcakes

Recipe adapted from Cake Love from the Cake Love Bakery’s Warren Brown

Cherry Chocolate Chip Cupcakes

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These Cherry Chocolate Chip Cupcakes are made with real cherry puree, real dried cherries and choc chips, topped with a chocolate ganache.
Cherry Chocolate Chip Cupcakes
Course Cupcakes
Cuisine Baking
Servings 12 cupcakes
Prep Time 25 minutes
Cook Time 20 minutes
Passive Time 45 minutes cooling

Ingredients

cupcakes
Cherry Puree
  • 45 g frozen Cherries
  • 20 g Caster Sugar
Cherry Chocolate Cupcakes
  • 100 g Plain Flour
  • 85 g dried Cherries Morello, Bing
  • 100 g Dark Chocolate Chips
  • 20 g Cocoa Powder
  • 3/4 teaspoon Baking Powder
  • 1 pinch Salt
  • 100 g Unsalted Butter softened to room temperature
  • 200 g Caster Sugar
  • 1 teaspoon Vanilla Extract
  • 2 Eggs lightly beaten
  • 45 g Cherry Puree made earlier
  • 80 ml Full Cream Milk
Chocolate Ganache Topping
  • 110 g Dark Chocolate 50-70% cocoa, roughly chopped
  • 120 ml Whipping Cream
  • 12 Glace Cherries to decorate

Instructions

Cherry Puree
  1. Place the frozen cherries in a small bowl and defrost them in a microwave. Once thawed place the cherries and their juice in a food processor and puree them until smooth. Add the cherry puree and sugar to a small saucepan. Bring them to a simmer over low heat but don’t let them boil. It’s just to reduce the liquid so it’s more like a syrup. Cook until the liquid content has halved (around 10 minutes). Set aside to cool.
Chocolate Chip Cupcakes
  1. Preheat the oven to 180 degrees Celsius (160 fan-forced; 350F). Line a 12-hole muffin tray with patty cases.
  2. In a large bowl combine the flour, dried cherries, chocolate chips, cocoa powder, baking powder and salt. Stir them together until everything is evenly mixed. Set aside.
  3. In a small bowl stir together the cooled cherry puree with the milk. Set aside.
  4. To the bowl of an electric mixer add the butter, vanilla and sugar. Beat them together on medium speed until they become pale, light and fluffy. Reduce speed to low and slowly add the beaten egg. Mix until fully incorporated.
  5. Pour in half of the flour mixture and half of the cherry milk mixture. Fold them into the butter mixture until just combined. Pour in the rest of the flour and cherry milk and stir everything together until evenly mixed.
  6. Scoop spoonfuls of cupcake batter into the prepared tin. Fill each to about three quarters full. Check the oven has reached the correct temperature, then place the tray on the middle rack of the oven. Bake for 20-25 minutes, until the tops of the cupcakes spring back when lightly touched and a skewer inserted into the middle comes out clean.
  7. Remove cupcakes from the oven. Remove them from the pan to cool completely on a wire rack.
Chocolate Ganache
  1. Add the chopped chocolate to a heat-proof bowl.
  2. dd the cream to a small saucepan. On low heat, bring the cream to a light simmer. When the cream is simmering pour it over the chocolate. Allow it to sit for 10 seconds, then whisk everything together until the chocolate has fully melted and it’s a glossy cream.
  3. Let the ganache cool and thicken for 10-15 minutes before spreading over the cupcakes. You might need to place it in the fridge to quicken the process if you live in a warm place.
  4. Place a dollop of chocolate ganache on the top of each cupcake. Smooth down with a palette knife or butter knife. Place a glace cherry on top.

Recipe Notes

  • Don’t overmix the dry and wet ingredients together otherwise you can get rubbery cakes
  • Chop the dried cherries into smaller pieces if you don’t want larger chewy bits in the cupcakes
Cake Mistress 23 May, 2017

You might like our other cupcake recipes like Red Velvet Cupcakes, Strawberry Cheesecake Cupcakes and Banana Cupcakes. We have a whole section of baking recipes with chocolate to explore as well.

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