Small Batch Chocolate Cherry Cupcakes

30 MIN PREP TIME

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20 MIN BAKE TIME

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50 MIN TOTAL

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30 MIN PREP TIME 〰️ 20 MIN BAKE TIME 〰️ 50 MIN TOTAL 〰️

These delicious Small Batch Chocolate Cherry Cupcakes give you six moist chocolate cupcakes that are topped with a creamy smooth mascarpone cherry buttercream. Perfect for those times that you’re craving a cupcake, you need a quick dessert, or you’re baking for just a few people – this is the recipe to have on hand.

Why you will love this recipe:

• Incredible flavour combination | Cherry and Chocolate are two flavours made for each other. The rich bitter cacao and the tangy cherries work together harmoniously to keep you coming back for more.

• Comes together easily | All ingredients can be easily thrown into one bowl and combined to make a quick cupcake batter.

• Perfect for any occasion | These Cherry Chocolate Cupcakes are absolutely delightful to enjoy at home but will also suit afternoon tea, baby showers, picnics or family celebrations.

Ingredients:

To make these Cherry Chocolate Cupcakes you will need ingredients that you are likely to already have in your cupboards at home, but there may be a couple of specific extras you need such as the sprinkles.

Caster Sugar | Beat the sugar with the butter until pale and fluffy. This incorporates air which results in a light and tender sponge.

Plain Flour | Plain Flour vs Self-Raising Flour as you will be adding the raising agents separately.

Cocoa Powder | The cocoa powder gives these cupcakes the intense, chocolate flavour we love. Sift in the cocoa powder with the flour so it’s evenly combined with all the ingredients. Choose a good quality one for a decent rich flavour.

Baking powder | Before adding your baking powder, check it is in date by putting a tsp into bowl and adding approx 50ml boiling water. If it bubbles excitingly then it’s in date. If it doesn’t react then they won’t be any good to you in these cupcakes.

Whole Milk | Using whole milk over semi skimmed will result in a really creamy and moist cupcake but you can use whatever you have in the fridge and a dairy free alternative will work well too.

Unsalted Butter | Ensure butter is at room temperature.

Large Egg | Use the best-quality eggs you can find and make sure they are at room temperature. 

Vanilla | Vanilla is the secret to all delicious baking. It enhances all the other flavours in the recipe.

Cherry Pie Filling | You can make your own cherry compote by cooking pitted cherries, sugar and water together until the cherries start to break down. But if you can get hold of a tin of Cherry Pie filling then it tastes just as delicious and saves you a little work.

Mascarpone Cheese | Creamy, tangy and the perfect base for the cherry buttercream. Make sure it’s beaten first before adding in the butter and icing sugar to ensure it stays really smooth. 

Almond Extract | compliments and subtly elevates the flavour in the cherries. Only add a small amount though as too much could be overpowering.

Icing Sugar | Icing sugar will add sweetness to your Cherry Mascarpone Buttercream but it will also stabilise the mixture so that it’s thick enough to pipe onto the cupcakes.

How to make Cherry Mascarpone Buttercream?

1. Beat the butter until smooth | In a large bowl beat the butter until light and creamy with a hand mixer on high.

2. Beat in the mascarpone cheese | Add the mascarpone cheese and beat it in until well combined

3. Whisk in the icing sugar | Ddd the icing sugar and beat with a spoon until smooth.

4. Filling add in the cherry pie filling juice and almond extract | Add the cherry pie filling liquid to colour the buttercream pink then add the almond extract and if you feel it’s needed some heavy cream or milk 1 teaspoon at a time until the frosting is at a smooth piping consistency.

Expert baking tips!

Use room temperature ingredients| The butter and eggs must be at room temp in order for them to mix into the batter well. If they’re too cold not enough air will be incorporated resulting in a dense sponge.

Don't over-mix the batter | Mix everything together until they are just combined. If you keep stirring the gluten in the flour will activate and create tough cupcakes.

Stir out the air bubbles from the buttercream | If the buttercream has lots of little air bubbles you can knock them out by using a spatula to smooth it against the edges of the bowl. Keep going until you have a beautifully smooth buttercream.

Recipe Card:

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Small Batch Chocolate Cherry Cupcakes

Servings: 6

Author: My Kitchen Drawer

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

These delicious Small Batch Chocolate Cherry Cupcakes give you six moist chocolate cupcakes that are topped with a creamy smooth mascarpone cherry buttercream. Perfect for those times that you’re craving a cupcake, you need a quick dessert, or you’re baking for just a few people – this is the recipe to have on hand.

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Ingredients

For the chocolate cupcakes

• 60 g self raising flour
• 25 g cocoa powder
• 3/4 tsp baking powder
• 1/4 tsp salt
• 100 g caster sugar
• 1 egg, large
• 60 g unsalted butter, melted
• 1 tsp vanilla extract
• 60ml whole milk
• 60g cherry pie filling or cherry compote

Cherry Mascarpone Buttercream

• 100 g mascarpone cheese
• 60g butter, softened
• 100g icing sugar
• 20g cherry pie filling liquid or cherry compote liquid
• 1 tsp almond extract
• Fresh Cherries, whole

Instructions

For the chocolate cupcakes

1. Preheat the oven to 170°C/ 350°F and line a 6 cup pan with cupcake liners.
2. Whisk the flour, cocoa powder, baking powder, and salt together in a large bowl.
3. Add the sugar, melted butter, eggs and vanilla into the bowl and whisk together until almost combined
4. Then stir in the milk and mix until fully combined.
5. Pour about ¼ cup of batter into each cupcake liner and bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
6. Remove from pan and let cool on wire rack.
7. Let cupcakes cool completely before decorating

For the Cherry Mascarpone Buttercream

1. In a large bowl beat the butter until light and creamy with a hand mixer on high.
2. Add the mascarpone cheese and beat it in until well combined then add the icing sugar and beat with a spoon until smooth.
3. Add the cherry pie filling liquid to colour the buttercream pink then add the almond extract and any heavy cream or milk 1 teaspoon at a time until the frosting is at a smooth piping consistency.
4. Pipe onto cupcakes then top each with a fresh cherry
5. You can store any remaining in the refrigerator but let it come almost to room temperature and beat it until smooth before using again.

Nutrition Facts

Calories

367

Fat

26 g

Carbs

48 g

Sugar

17 g

Protein

5 g

Disclaimer: The information is for informational purposes only and does not constitute medical advice or diagnosis. The nutritional information may vary based on the ingredients used, their freshness, and how they are prepared.

https://mykitchensdrawer.com/recipes-blog/chocolate-covered-strawberry-cake

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Dessert, Cake

Did you make this recipe?

Tag @mykitchendrawer on instagram and hashtag it #mykitchendrawer

Other Valentine’s bakes you’ll love:

CHERRY BAKEWELL POP TARTS

HIDDEN HEART LOAF

CHOCOLATE BAKEWELL COOKIES

I would love it if you tagged me @mykitchendrawer on Instagram if you make this recipe. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message or let’s chat in the comments. Happy baking!