Dark Chocolate-Cherry Cupcakes
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Description
Moist, chocolaty cupcakes with juicy pie cherries inside. Adapted from Kelly Smith's "Dark Chocolate Cake II."
Ingredients
- 2 cups all-purpose flour
- 2 cups white sugar
- ¾ cup Dutch-process dark chocolate cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- ¼ cup salted butter, softened
- ¼ cup canola oil
- 2 teaspoons almond extract
- 1 (21 ounce) can cherry pie filling
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C). Grease or line two 12-cup muffin tins with paper liners.
- 2. Stir flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Dig a well in the center and pour in buttermilk, eggs, butter, oil, and almond extract. Begin stirring, then use an electric mixer to make to a smooth, thick batter. Pour in cherry pie filling and stir until distributed.
- 3. Spoon batter into the prepared muffin cups, filling each 3/4 full. Try to distribute cherries evenly.
- 4. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 23 to 27 minutes. Let cool completely.
Nutrition Facts
serving: 24 cupcakes
calories: 185.8 kcal
carbohydrates: 33.6 g
protein: 2.6 g
saturated fat: 1.8 g
cholesterol: 21 mg
sodium: 209.1 mg
fiber: 1.3 g
sugar: 17.2 g
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