Chocolate Cupcakes with Cherry Filling and Buttercream

I recently went on a trip to eastern Washington, which is known for a wonderful variety of cherries. I bought 10 pounds of Bing cherries with the intent of making as many things out of it as I could. First on the list is a chocolate cupcake with fresh cherry filling and cherry buttercream. The cherry filling is used in the buttercream which produces the gorgeous pink color naturally.

For the cupcakes
16 tbs unsalted butter
1/2 cup semi-sweet chocolate (I used chocolate chips)
3/4 cup cocoa powder
1 1/2 cup flour
1 1/2 tsp baking powder
1 tsp baking soda
4 eggs, room temperature
1 tbs instant espresso
1 1/2 cup sugar
1 tsp table salt
1 cup sour cream

For the filling
2 1/2 cups chopped Bing cherries
1/4 cup sugar
Hearty pinch of salt
3 tbs lemon juice
2 1/2 tbs cornstarch

For the ganache (optional)
1/2 cup heavy cream
1/2 cup semi-sweet chocolate chips

For the frosting
2 sticks unsalted butter, room temperature
1/2 cup reserved cherry filling
2- 3 cups powdered sugar
1/4 tsp table salt

Fresh cherries for garnish (optional)

Yields 24 standard sized cupcakes.

For the cake:
1. Preheat the oven to 350. Line cupcake tin with liners. Melt the butter, cocoa, and chocolate in a double broiler.
2. Whisk the flour, baking powder and soda in a bowl.
3. In a separate bowl whisk the eggs, sugar, vanilla, instant espresso, and salt until well combined. Add the chocolate mixture and whisk thoroughly.
4. Add half the flour mixture and whisk until combined, then add sour cream and whisk. Add rest of flour and whisk until everything is incorporated. Scoop batter into liners and bake 17-20 minutes until a toothpick comes out clean, rotating halfway during bake time.
5. Let cool 10 minutes and finish cooling on a wire rack. Let cupcakes cool completely, then cut out a cone shape and spoon in filling. Proceed with optional step 6 or go ahead and pipe cherry buttercream.
6. (optional step) Gently spread a spoonful of ganache over the tops of the cupcakes. Chill in freezer for about 6 minutes or fridge for 12 before frosting.

For the filling:
1. Combine cherries, sugar, and salt in a medium saucepan. Bring to a boil. Meanwhile whisk the lemon juice and cornstarch together until completely homogenous. Pour into cherry mixture, stirring constantly until thick. Transfer to a container and refrigerate until cold. Reserve 1/2 cup of filling for the frosting.

For the ganache:
1. Heat cream until very hot but not boiling. Remove from heat and stir in chocolate chips until the mixture is smooth. Let rest until it reaches room temperature.

For the frosting:
1. Whip the butter, salt, and reserved cherry filling for 20 seconds (using hand held beaters or Kitchen-Aid with whisk attachment), then add powdered sugar until desired consistency and sweetness is reached.

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6 Responses to Chocolate Cupcakes with Cherry Filling and Buttercream

  1. laura landstrom says:

    These might be my favorite!

  2. bubblybaker says:

    Yummm that looks absolutely delicious!! It’s winter here in Australia at the moment but the minute it gets to Summer and the cherries start selling, I am on this recipe! Thanks for sharing 🙂

  3. Pingback: Chocolate Cupcakes with Cherry Filling and Buttercream « The Best Cupcake Recipes

  4. Pingback: 1 Year Anniversary | egg yolk days

  5. Ann says:

    I have made these several times and always a hit. In fact I am in the kitchen now making another batch…tis the season.

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