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forest cupcakes

Forest Cupcakes

Delicious chocolate cupcakes filled with sweet cherry compote and topped with whipped cream and chocolate shavings.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 320 kcal

Ingredients
  

  • 1 cup pitted sweet cherries (fresh or frozen)
  • 1/2 lemon juice
  • 2 tablespoons granulated sugar
  • 2 tablespoons water
  • 1/4 teaspoon almond extract
  • 2 tablespoons golden rum or kirsch (optional)
  • 1/2 cup hot water
  • 1/2 teaspoon instant coffee (optional)
  • 1 large egg (room temperature)
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1/8 teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 1/2 cup buttermilk (room temperature)
  • 1/2 cup vegetable oil (canola or similar)
  • 1 cup all-purpose flour (120g)
  • 6 tablespoons cocoa powder (43g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup powdered sugar
  • 1 1/2 cups cold heavy cream (35% fat)
  • 1/8 teaspoon sea salt
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup chocolate shavings (or mini chocolate chips)
  • 12 fresh sweet cherries

Instructions
 

  • In a small saucepan, combine cherries, lemon juice, sugar, water, and almond extract. Heat over medium until simmering and cherries soften, about 5 minutes. Stir in rum or kirsch if using, then cool completely.
  • Preheat oven to 180°C (355°F) and line a 12-cup muffin tin with cupcake liners.
  • Dissolve instant coffee in hot water (optional). In a large mixing bowl, whisk egg with both sugars, salt, and vanilla until lightened in color.
  • Add buttermilk, vegetable oil, and coffee water to the bowl, stirring to combine. Sift in flour, cocoa powder, baking powder, and baking soda, and fold gently until just combined.
  • Scoop batter into liners, filling each about three-quarters full. Bake for 18 to 22 minutes, or until a toothpick comes out clean. Let cool fully in the pan.
  • On serving day, whip cream with powdered sugar, salt, and vanilla until stiff peaks form.
  • Cut out centers of cooled cupcakes and fill with cherry compote, then replace the tops. Pipe whipped cream on top, drizzle with cherry juice, and sprinkle chocolate shavings. Top with a fresh cherry.

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Notes

Store cupcakes in an airtight container in the fridge for up to 2 days.
Keyword Cherry, Chocolate, Cupcakes