Chocolate and Cherry Cupcake

Name: Chocolate and Cherry Cupcake
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 12
Ingredients: Type 00 flour 5.3 oz; Sugar ¾ cup; Cherries from Vignola 3 ½ cups; Dark chocolate 1.75 oz; Unsweetened cocoa powder 4 ½ tbsp; Eggs (about 2 medium) 3.9 oz; Whole milk &frac13; cup; Butter soft 5.6 tbsp; Powdered yeast for sweets 0.7 tsp; Baking soda ¼ tsp; Cherries from Vignola 12; Fresh liquid cream cold 0.6 cup; Powdered sugar 1 ¼ tbsp; Vanilla extract 1 tsp

Vegetarian

Difficulty: Easy
Prep time: 40 min
Cook time: 30 min
Makes: 12 pieces
Note + the cooling time of the cupcakes

PRESENTATION

Chocolate and cherries are the distinctive ingredients of the typical Black Forest cake, and they are so good together that we wanted to offer the same combination in another format: the chocolate and cherry cupcakes!

Soft and delicious like every cupcake should be, they are decorated with a dollop of whipped cream crowned by a whole cherry. The batter of the chocolate cupcakes, moreover, is enriched with pieces of fresh fruit to further enhance the flavor of these juicy seasonal delights.

What are you waiting for? Take advantage of the summer months to indulge in chocolate and cherry cupcakes!

Here are other delicious desserts with chocolate and cherries:

INGREDIENTS

For 12 cupcakes: Type 00 flour 5.3 oz (150 g); Sugar ¾ cup (150 g); Cherries 3 ½ cups (100 g) - from Vignola; Dark chocolate 1.75 oz (50 g); Unsweetened cocoa powder 4 ½ tbsp (35 g); Eggs 3.9 oz (110 g) - (about 2 medium); Whole milk ⅓ cup (90 g); Butter 5.6 tbsp (80 g) - soft; Powdered yeast for sweets 0.7 tsp (3 g); Baking soda ¼ tsp (1 g)

For decoration: Cherries 12 - from Vignola; Fresh liquid cream 0.6 cup (150 g) - cold; Powdered sugar 1 ¼ tbsp (15 g); Vanilla extract 1 tsp (5 g)

Preparation

How to prepare Chocolate and Cherry Cupcake

To prepare the chocolate and cherry cupcakes, first pit the cherries using the appropriate tool 1, then chop them coarsely 2. Chop the dark chocolate 3 and set aside.

In a bowl, combine flour and cocoa 4, baking powder, and baking soda 5, then mix with a whisk 6 and set aside.

In another bowl, place the softened butter 7 and sugar 8, then beat with electric whisks for about a minute 9.

Add the eggs 10 and mix again with the whisks 11, then add the dry ingredients, one tablespoon at a time 12.

Work gradually with the whisks to incorporate them 13. Once they are well absorbed, pour in the milk 14 and mix again. At this point, add the chopped cherries 15.

Also add the chopped chocolate 16, then gently mix with a spatula 17 to incorporate them evenly 18.

Place 12 aluminum baking cups, measuring 2.75x1.5 inches, on a baking tray and fill them with about 2.5 oz of batter each; you can use a spoon or a pastry bag 19. Bake in a preheated static oven at 356°F for about 28-30 minutes 20. Once baked, remove from the oven and let the cupcakes cool completely at room temperature 21.

Meanwhile, pour the powdered sugar and cream into a bowl 22, add the vanilla extract 23, and beat with electric whisks. Transfer the whipped cream into a pastry bag with a plain nozzle 24.

When the cupcakes have cooled, garnish the surface with a dollop of whipped cream 25 and finish with a cherry on top 26. Your chocolate and cherry cupcakes are ready to be enjoyed 27!