Chocolate Cherry Cupcakes
Ingredients
Cake
- 350 g all-purpose flour
- 300 g sugar
- 100 g unsweetened cocoa powder
- 12 g baking powder
- 1.50 g salt
- 200 g butter
- 300 g egg
- 245 g milk
- 118.5 g water
- 2.50 g vanilla
- 9.80 g white vinegar
Filling
- 162 g Tree Top IQF Dark Sweet Cherries, halved
- 118.50 g water
- 28.20 g cornstarch
Directions
Cake:
Preheat oven to 350 F. Line muffin pan cups with paper cups.
In a large mixing bowl, combine all ingredients at medium speed until mixture is smooth. Fill paper cups ¾ full.
Spoon a teaspoon of filling into center of each cupcake and bake for approximately 20 minutes. Cool on wire rack. Frost with cream cheese frosting when cooled.
Filling:
In a medium saucepan, combine water and cornstarch. Stir to dissolve cornstarch. Add frozen cherries and bring to a boil, stirring occasionally. Reduce to a simmer and stir until mixture thickens.
Remove from heat and cool.