Cherry Chocolate Cupcakes
8 servings
60 minutes
Cherry-chocolate cupcakes are a true embodiment of flavor harmony. Their history traces back to American cuisine, where desserts combining fruits and chocolate became iconic. The rich aroma of cocoa is beautifully complemented by the sweet-sour freshness of cherries, while cinnamon adds warm spicy notes to the baked goods. Thanks to honey, the cupcakes acquire a subtle caramel sweetness, and cherry juice makes them surprisingly tender and moist. This pastry is perfect for cozy evenings with a cup of tea or coffee. Drizzled with melted dark chocolate, the cupcakes become even richer, turning each bite into a true gastronomic delight.
1
Preheat the oven to 180 degrees. Grease the muffin molds with vegetable oil.
- Refined deodorised vegetable oil: 4 tablespoons
2
Mix cherry juice, sugar, vegetable oil, and honey in a bowl. Place the mixture over low heat and, stirring constantly, keep it until the sugar completely dissolves. Then remove the mass from the heat and let it cool slightly.
- Cherry juice: 1 glass
- Sugar: 2 tablespoons
- Refined deodorised vegetable oil: 4 tablespoons
- Honey: 2 tablespoons
3
Add soda. The mass will start to foam and increase in volume. Add cocoa and cinnamon. Mix.
- Baking soda: 1 teaspoon
- Cocoa powder: 1 tablespoon
- Cinnamon: 1 teaspoon
4
Add the cherry and gently mix to avoid damaging it.
- Cherry (sour): 300 g
5
At the end, sift and add flour to the dough. It should be added gradually until the mixture resembles thick sour cream. On average, about 2 cups of flour will be needed, but it may be more.
- Wheat flour: 2 glasss
6
Fill each cupcake mold with batter about 2/3 full.
7
Place the molds in the oven and bake for 25–30 minutes (depending on the oven).
8
Readiness to check with a wooden skewer.
9
Completely cool the ready cupcakes and drizzle with dark chocolate melted in a water bath with the addition of 1-2 teaspoons of vegetable oil.
- Chocolate: 100 g
- Refined deodorised vegetable oil: 4 tablespoons