Chocolate Cherry Cupcakes Delight

Follow our step-by-step guide on how to make Chocolate Cherry Cupcakes Delight.

1. Step 1

   In a medium pot over medium-low heat, combine the frozen cherries, white sugar, and lemon juice. Bring to a simmer, stirring frequently until the sugar dissolves.

2. Step 2

   Remove 2 tablespoons of the cherry juice and mix it with cornstarch in a small bowl until smooth. Add this mixture back to the pot and continue to simmer for about 5 minutes, or until the compote thickens slightly.

3. Step 3

   Once thickened, remove the compote from heat and let it cool completely. Reserve 1 cup of the compote for the cupcake batter and set aside the remaining for frosting.

4. Step 4

   Preheat your oven to 350°F (175°C) and line or grease two standard 12-cup muffin tins.

5. Step 5

   In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

6. Step 6

   In a large bowl, beat together the brown sugar, butter, and white sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

7. Step 7

   Gradually mix in 1/3 of the flour mixture, followed by 1/2 of the sour cream and cooled coffee. Repeat this process, alternating between the flour mixture and the sour cream/coffee, until the batter is smooth. Be careful not to overmix. Gently fold in the 1 cup of cherry compote.

8. Step 8

   Fill each muffin cup about 2/3 full with the batter. Bake in the preheated oven for 15 to 18 minutes, or until the tops spring back when lightly touched. Allow the cupcakes to cool in the tins for a few minutes before transferring them to a wire rack to cool completely.

9. Step 9

   While the cupcakes cool, prepare the cherry buttercream. Beat the butter in a large bowl until light and fluffy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla and salt.

10. Step 10

    Add 2 tablespoons of the reserved cherry compote to the frosting and beat on medium-high speed until well combined. Repeat this process with the remaining compote, mixing thoroughly after each addition. Finally, add the heavy cream and beat until the frosting is fluffy, about 2 to 3 minutes.

11. Step 11

    Once the cupcakes are completely cool, spread or pipe the cherry buttercream frosting on top.