Recipe courtesy of Jeff Mauro
Chocolate Cherry Cupcakes with a Silky Ganache
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- Level: Intermediate
- Total: 1 hr 55 min (includes cooling time)
- Active: 50 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 393
- Total Fat
- 22 g
- Saturated Fat
- 11 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 3 g
- Sugar
- 37 g
- Protein
- 4 g
- Cholesterol
- 48 mg
- Sodium
- 163 mg
I’m not a huge fan of stuffing jams, jellies and creams into cupcakes. I’d much rather top the cupcake with the special flavor so I can get the 100% full cake experience. This combination of tart and sweet cherries and dark and rich ganache will make you swoon.
- Level: Intermediate
- Total: 1 hr 55 min (includes cooling time)
- Active: 50 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 393
- Total Fat
- 22 g
- Saturated Fat
- 11 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 3 g
- Sugar
- 37 g
- Protein
- 4 g
- Cholesterol
- 48 mg
- Sodium
- 163 mg
Ingredients
Cherry Compote:
Chocolate Cupcakes:
Ganache:
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Directions
Special equipment:
a 12-cup muffin tin; 12 cupcake liners- For the cherry compote: To a large saucepan over medium heat, add the cherries, sugar and 1/2 cup water. Bring to a simmer, stirring occasionally, then cook until the cherries are very soft and beginning to break up, 15 to 30 minutes. Remove from the heat and stir in the kirsch, if using. (The compote will thicken as it cools.) Let cool completely before serving.
- For the chocolate cupcakes: Preheat the oven to 375 degrees F. Line a standard 12-cup muffin tin with paper liners.
- Whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, add the warm water, oil and melted butter and beat on medium speed until smooth, about 30 seconds. Add the egg and beat until incorporated. Scrape the bottom and sides of the bowl, then add the buttermilk and vanilla and beat until smooth, another 30 seconds more.
- Divide the batter among the lined muffin cups, filling each about three-quarters of the way.
- Bake until a toothpick inserted in the center of one of the cupcakes comes out clean, 20 to 24 minutes.
- When the cupcakes are cool enough to handle, transfer them to a rack to cool completely.
- For the ganache: Add the chocolate to a medium bowl.
- Bring the cream to a simmer in a small saucepan over medium heat. Turn off the heat and pour over the chocolate. Whisk until the chocolate is melted and smooth.
- Hold each cupcake upside down and dip into the ganache, twisting the cupcake slightly when removing for a smooth glazing.
- Using a tablespoon, make a small divot in the ganache and add a tablespoon-sized dollop of cherry compote to each cupcake.
