Chocolate Cherry Cupcakes

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 1/8 cup Black cherry conserve

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, packed light
  • 6 tbsp Cocoa powder, unsweetened
  • 3 cup Confectioners' sugar
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Dairy

  • 22 tbsp Butter, unsalted
  • 2 tbsp Heavy cream
  • 3/4 cup Milk

Found on bakedbyanintrovert.com

Description

Directions

• Preheat the oven to 350°F. Line 12 muffin cups with paper liners. Set aside.
• In a large bowl, beat together the oil, butter, and sugars until fluffy. Add the eggs one at a time beating well after each addition. Beat in the vanilla.
• In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk. Gradually add the flour mixture to the butter mixture alternating with the milk, begin and end with the flour mixture. Beat until well blended.
• Spoon 2 Tbs of batter into the paper lined muffin pans. Bake for 15-20 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs. Remove cupcakes immediately from pans, and cool completely on a wire rack.
• Use the point of a sharp knife to cut a small well in the top center of the cupcakes and fill with cherry preserves. Replace the top portion of the cupcake and top with frosting. Garnish with fresh cherries dipped in chocolate if desired.
• Beat butter on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy. Beat in cream until frosting reaches spreading consistency. Beat in the cherry preserves. If the frosting becomes too loose or curdled looking, add more powdered sugar, 1 tablespoon at a time until the frosting comes together once again.