Cherry Chocolate Chip Cupcakes
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.
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
12-hole muffin tray
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)
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.
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.
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.
- 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
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