Diana's Desserts - www.dianasdesserts.com
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Very Cherry Chocolate Cupcakes
in Diana's Recipe Book
 |
Average Rating:
(total ratings: 3) [Read reviews] [Post a review] |
| Servings: 12 cupcakes |
Ingredients:  1 1/2 cups all-purpose flour, or cake flour 1/4 cup unsweetened cocoa 3/4 cup granulated sugar 1 teaspoon baking soda 1/4 teaspoon salt 1 stick (4oz./113g) unsalted butter or margarine, melted 1 cup milk 1 tablespoon vinegar 1/3 cup cherry preserves 1 can ready-made vanilla frosting Garnish: Maraschino Cherries Note: You will need a 12 cup muffin pan and paper muffin or cupcake liners. |
| Instructions: Preheat oven to 350 degrees F/180 degrees C. In a large bowl, sift together flour, cocoa, sugar, soda and salt. Stir and make a well in the center. Pour the melted butter, milk and vinegar into the well. Stir until all ingredients are moist. Place cupcake liners in muffin pan. Spoon a full tablespoon of batter into each liner. Place 1 teaspoon of preserves on top of the batter. Cover with an additional tablespoon of batter. Bake for 20 minutes. Remove from oven, let cool on wire rack for 10-15 minutes. Remove cupcakes from pan, and cool completely. Frost with vanilla frosting and garnish center of each cupcake with a maraschino cherry. Makes 12 cupcakes. |
| Source: DianasDesserts.com |
| Date: September 10, 2002 |
Reviews
Reviewer: Melea
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Delicious!
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Delicious!
Reviewer: jordyn jones
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excellent!!! extremely delightful!
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excellent!!! extremely delightful!
Reviewer: Maria
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Yum! Yum! Yum! I made these yesterday and I made a couple of modifications to more closely resemble Black Forest Cake. I was nervous about the batter being thick- like a mousse- so I thinned it out with some milk; which I shouldn't have because I think that's why the Morello cherry preserves sunk to the bottom. After cooling, the cupcake tops were generously brushed with some Kirshwasser that I had on hand (about 1/8 cup for all 14 cupcakes). I decided not to use ready-made vanilla frosting, and made some sweetened whipped cream to top. I shaved a bar Ghiradelli Semi-Sweet chocolate and sprinkled it on the whipped cream, and finally topped them with stemmed maraschino cherries. I took these to work to share with my friends the day after my b-day and you wouldn't believe how many heads turned. These cupcakes were "attacked" and demolished. Lots of Mmmmm's and Ahhhhhs. Thanks so much, Diana! P.S. I will make 2 batches next time.
Rating:
Review:
Yum! Yum! Yum! I made these yesterday and I made a couple of modifications to more closely resemble Black Forest Cake. I was nervous about the batter being thick- like a mousse- so I thinned it out with some milk; which I shouldn't have because I think that's why the Morello cherry preserves sunk to the bottom. After cooling, the cupcake tops were generously brushed with some Kirshwasser that I had on hand (about 1/8 cup for all 14 cupcakes). I decided not to use ready-made vanilla frosting, and made some sweetened whipped cream to top. I shaved a bar Ghiradelli Semi-Sweet chocolate and sprinkled it on the whipped cream, and finally topped them with stemmed maraschino cherries. I took these to work to share with my friends the day after my b-day and you wouldn't believe how many heads turned. These cupcakes were "attacked" and demolished. Lots of Mmmmm's and Ahhhhhs. Thanks so much, Diana! P.S. I will make 2 batches next time.