Cherry Cordial Chocolate Cupcakes
Cherry Cordial Chocolate Cupcakes are a tasty cupcake that is completely decadent!
Servings: 12
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Ingredients
Cupcake
3 oz bittersweet chocolate, finely chopped (semi-sweet works too for a milder flavor, I have tested both)
1/3 cup (29g) of unsweetened cocoa powder (regular or Dutch-processed, I used regularly)
3/4 cup hot water
3/4 cup (116g) of bread flour
3/4 cup (155g) of granulated sugar
1/2 tsp of salt
1/2 tsp of baking soda
1/4 cup + 2 Tbsp of vegetable or canola oil
2 large eggs
2 tsp of white vinegar
1 1/2 tsp of vanilla extract
Chocolate Ganache
1/2 cup of semi-sweet chocolate chips
1/4 cup of heavy cream
Frosting
1/2 cup of butter, softened
1- 2 pinches of salt, to taste
3 cups (330g)of powdered sugar
2 Tbsp of maraschino cherry juice, and more if needed
1/2 tsp of vanilla extract
Red food coloring, optional
1/2 of the maraschino cherries from 1 (10 oz) jar, chopped and wrapped in paper towels to dry slightly
24 maraschino cherries, And more for topping
Instructions
1. Preheat the oven to 350 degrees., Place the chopped chocolate and cocoa powder in a medium bowl and pour hot water over the chocolate mixture and whisk until smooth. Preheat the oven to 350 degrees.
2. Transfer the bowl to the refrigerator and cool for approximately 20 minutes, stirring once until cooled, halfway through the chilling (or 10 in freezer stirring once).
3. In the meantime, whisk together the flour, granulated sugar, baking soda, and salt in a mixing bowl.
4. Whisk the canola oil, eggs, vanilla, and vinegar together in a separate mixing bowl.
5. Pour the mixture of chocolate into the mixture of oil and stir until well combined, then add the mixture of flour and whisk until smooth.
6. Divide the batter evenly between 12 paper-lined muffin cups. (about 1/4 cup in each)
7. Bake in the preheated oven for about 20 minutes until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool for several mins while baking and transfer to a wire rack. Entirely cool.
For the ganache:
1. Add chocolate chips to a bowl, and heat the cream to almost a boil, then pour over the chocolate chips (either in the microwave or on the stovetop). Stir until creamy and smooth.
2. Let it cool in the refrigerator or at room temperature until it thickens (you just do not want it to be runny but still pipe-able).
For the frosting:
1. While the ganache cools, whip the butter and salt until pale and fluffy in the bowl of an electric stand mixer.
2. Then stir in maraschino cherry juice, vanilla, and the desired amount of red food coloring if used. Mix in 1 cup of powdered sugar.
3. Mix the remaining powdered sugar and whip until pale and fluffy, and fold in the chopped maraschino cherries using a rubber or silicone spatula.
To assemble cupcakes:
1. Place over tops of cupcakes two maraschino cherries (no stems) And Dollop desired amount of frosting over cherries (I would not suggest using a lot, this is a sweet frosting and goes a long way a little bit) then spread frosting around cherries.
2. Transfer the chocolate ganache into a small resealable bag, cut a tip from one corner, and seal the bag. Drizzle over the cupcakes and add 1 cherry to each cupcake.
3. Allow the rest of the cupcake for around 1 hour ). Enjoy.
Author: Cooking Classy