Dark Chocolate-Cherry Cupcakes

Dark Chocolate-Cherry Cupcakes

by Michelle Welch 2 years ago
5 (1)
25 minutes
185.8 kcal
33.6 g carbs
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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. 1. Preheat the oven to 350 degrees F (175 degrees C). Grease or line two 12-cup muffin tins with paper liners.
  2. 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. 3. Spoon batter into the prepared muffin cups, filling each 3/4 full. Try to distribute cherries evenly.
  4. 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