Chocolate Mini Cherry Cupcakes
4 servings
150 minutes
Chocolate mini cupcakes with cherries are a harmony of flavors that combines the rich aroma of dark chocolate and the juicy tartness of fresh cherries. Their history traces back to American cuisine, where miniature desserts became popular for their convenience and elegance in presentation. The soft batter enriched with almond paste makes the cupcakes tender and fragrant, while airy whipped cream and cocktail cherries add sophistication. They are perfect for a morning treat with coffee or for a festive table. Each bite melts in your mouth, leaving a pleasant aftertaste with hints of chocolate and fruity freshness. This delicacy not only delights the palate but also creates an atmosphere of cozy enjoyment, highlighting the traditions of American baking.
1
Cut the cherries into small pieces. Leave the cocktail cherry for decoration.
- Cherry: 150 g
- Cocktail cherry: 0.5 jar
2
Beat almond paste with 1 egg using a mixer. When the mixture becomes homogeneous, add the remaining eggs and continue beating for about 5 minutes until the mixture lightens.
- Almond paste: 175 g
- Chicken egg: 3 pieces
- Chicken egg: 3 pieces
3
Meanwhile, melt the butter and chocolate in a water bath.
- Butter: 50 g
- Dark chocolate: 90 g
4
When the egg mass becomes fluffy, add oil and chocolate. Beat with a mixer on low speed until a uniform consistency is achieved.
- Butter: 50 g
- Dark chocolate: 90 g
5
Add flour and baking powder to the egg-chocolate mixture. Knead until it forms a dough, then add cherry pieces and refrigerate for 2 hours.
- Wheat flour: 30 g
- Baking powder: 2 g
- Cherry: 150 g
6
Place the dough in mini baking molds and send to the oven preheated to 175 degrees for about 12 minutes.
7
Cool to room temperature before serving, then cover each cupcake with a small amount of whipped cream and decorate with a cocktail cherry.
- Whipped cream: 400 ml
- Cocktail cherry: 0.5 jar