CHOCOLATE CHERRY CUPCAKES

INGREDIENTS

1 cup all-purpose flour
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
1/2 cup cherry preserves

FROSTING:
3 large egg whites
3/4 cup granulated sugar
1/4 tsp cream of tartar
1 tsp vanilla extract

CHOCOLATE COATING:
8 oz bittersweet chocolate, chopped
2 Tbsp oil

INSTRUCTIONS

  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with cupcake liners.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, and stir in vanilla extract.
  4. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.
  5. Fold in cherry preserves, then divide the batter evenly among the cupcake liners.
  6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely.
  7. For the frosting, combine egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water. Whisk constantly until the sugar dissolves and the mixture reaches 160°F (70°C).
  8. Transfer the mixture to a stand mixer and beat on high speed until stiff peaks form and the mixture is glossy. Add vanilla extract and beat until incorporated.
  9. Pipe the frosting onto the cooled cupcakes, creating a high hat shape, and place the cupcakes in the freezer for 15 minutes.
  10. Final Touch : Melt the chocolate and vegetable oil together in a heatproof bowl over simmering water, stirring until smooth.
  11. ● Dip the frosted cupcakes into the melted chocolate, allowing any excess to drip off.
  12. ● Place the cupcakes on a baking sheet and refrigerate until the chocolate sets.

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