|The final product!|
|Using a paring knife, cut the centre out of the cupcake|
|Put the cherry pie filling in|
|Add the top back on|
For the cake:
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder, sifted
1½ tsp. baking soda
1 tsp. salt
1 tsp. espresso powder
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs
1 tsp. vanilla extract (pure, not artificial if possible)
1½ cups buttermilk (whole milk + 1tbsp lemon juice will work)
Filling: I used store-bought cherry pie filling
1 cup heavy cream
6 tbsp. sifted confectioners’ sugar
1 tsp. clear vanilla extract
Fresh (or maraschino) cherries
1. Preheat oven to 350° F. Place a large, heavy bowl in fridge or freezer to chill with beaters for hand mixer (this is for the whipped cream)
2. Line 24 cupcake wells with paper liners & spray with Pam.
3. In a medium bowl (NOT the one that is chilling), combine the flour, cocoa powder, baking soda, salt and espresso powder together; whisk to blend, and set aside.
4. Cream together the butter and sugar with wooden spoon until light and fluffy, about 5 minutes. Beat in the eggs one at a time until incorporated, scraping down the sides of the bowl as needed. Mix in the vanilla extract.
5. Mix in the dry ingredients with the buttermilk and wet ingredients, about 1/2 of each at a time. Mix each addition just until blended, do NOT overmix.
6. Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
7. To fill the cupcakes, use a paring knife to remove a portion from the center of each cupcake. Spoon in about 1 ½ tbsp of cherry filling. Slice bottom of cupcake top and then put top back on. *see photo*
- To make the whipped cream frosting, use a large chilled bowl with a beater. Start beating whipping cream on medium-low speed, slowly increasing as the cream begins to thicken up to medium-high speed. While the cream is being whipped, gradually add in the confectioners’ sugar a spoonful at a time. Whip the cream until stiff peaks form. Fold in the vanilla extract. This process takes about 10 minutes. Put the whip cream in the fridge for about ½ hour to chill.
- Frost the filled cupcakes with the whipped cream just before serving if possible. Garnish as desired with a cherry and chocolate shavings. Refrigerate until ready to serve (it is preferable to frost just before serving, if not, no more than 24 hours - cupcakes will keep but I find that the frosting keeps its form and texture best within the first 24 hours).
Source: Adapted from Annies Eats