Cherry-Chocolate Cupcakes

Chocolate cupcakes with chocolate chips, topped with Tart Cherry Buttercream—what could make these Cherry-Chocolate Cupcakes more delicious?

Cherry-Chocolate Cupcakes
Yield: 12 cupcakes • Preparation: 20 minutes • Bake: 13 minutes
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  1. 1 cup all-purpose flour
  2. ⅓ cup natural unsweetened cocoa powder
  3. 1 teaspoon baking soda
  4. ⅛ teaspoon salt
  5. ½ cup sugar
  6. ¼ cup vegetable oil
  7. 1 large egg
  8. 1 teaspoon vanilla extract
  9. ½ teaspoon almond extract
  10. ⅓ cup whole buttermilk
  11. ⅓ cup mini semisweet chocolate chips
  12. 1 recipe Tart Cherry Buttercream (recipe follows)
  13. Garnish: fresh cherries
  1. Preheat oven to 350°.
  2. Spray a 12-well standard-size muffin pan with nonstick baking spray with flour. Set aside.
  3. In a medium bowl, combine flour, cocoa powder, baking soda, and salt, whisking well. Set aside.
  4. In the bowl of an electric mixer, combine sugar, oil, egg, vanilla extract, and almond extract. Beat at medium speed just until ingredients are combined and mixture is smooth. Add flour mixture alternately with buttermilk, beating at low speed until all ingredients are incorporated. Add chocolate chips, stirring to combine.
  5. Using a levered 3-tablespoon scoop, drop cupcake batter into prepared pan, filling wells two-thirds full.
  6. Bake until a wooden pick inserted in centers comes out clean, 13 to 15 minutes. Remove cupcakes to a wire rack, and let cool completely.
  7. Spread tops of cupcakes with Tart Cherry Buttercream.
  8. Garnish with a fresh cherry, if desired.
  1. • Unfrosted cupcakes and buttercream may be made a day in advance. Store cooled cupcakes in an airtight container at room temperature. Refrigerate buttercream in an airtight container. Let it come to room temperature before using.
TeaTime Magazine
Tart Cherry Buttercream
Yield: 1½ cups • Preparation: 5 minutes
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  1. 2 cups confectioners’ sugar
  2. ½ cup salted butter, softened
  3. 2 teaspoons whole milk
  4. ¼ cup plus 1 tablespoon tart cherry preserves*
  1. In the bowl of an electric mixer, combine confectioners, sugar, butter, and milk. Beat at low speed until combined, scraping down sides of bowl as necessary. Add preserves, beating at high speed until well incorporated.
  1. *We used Smucker’s Orchard’s Finest Michigan Red Tart Cherry Preserves.
TeaTime Magazine
From TeaTime May/June 2013
May June 2013


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