Chocolate Cherry Cordial Cupcakes
These Chocolate Cherry Cordial Cupcakes are a decadent treat, combining rich chocolate, luscious cherries, and a smooth, velvety frosting. Perfect for a special occasion or just because!
Ingredients
For the batter:
- 1 cup cake flour
- 1/2 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup salted butter softened
- 1 cup granulated sugar
- 2 eggs
- 3/4 cup whole milk
- 1 tsp vanilla extract
For the frosting:
- 1 cup salted butter softened
- 4 cups powdered sugar
- 1/2 cup cocoa powder
- 1/4 cup heavy cream
- 2 tsp vanilla extract
For the filling:
- 1 lbs fresh cherries pitted
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp bourbon
- 3/4 cup granulated sugar
Instructions
- In a medium saucepan, combine the pitted 1 lbs fresh cherries, 1 tbsp lemon juice, 1 tsp vanilla extract, 1 tbsp bourbon, and 3/4 cup granulated sugar.1 tsp vanilla extract, 1 lbs fresh cherries, 1 tbsp lemon juice, 1 tbsp bourbon, 3/4 cup granulated sugar
- Cook over medium heat, stirring occasionally, until the cherries release their juices and the mixture begins to thicken, about 10-15 minutes.
- Once the filling is thickened and syrupy, remove it from the heat and let it cool to room temperature.
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a medium bowl, whisk together the 1 cup cake flour, 1/2 cup cocoa powder, 1 1/2 tsp baking powder, and 1 tsp salt. Set aside.1 cup cake flour, 1/2 cup cocoa powder, 1 1/2 tsp baking powder, 1 tsp salt
- In a large bowl, beat the softened 1/2 cup salted butter and 1 cup granulated sugar together until light and fluffy, about 3-4 minutes.1/2 cup salted butter, 1 cup granulated sugar
- Add the 2 eggs one at a time, beating well after each addition. Mix in the 2 tsp vanilla extract.2 eggs, 2 tsp vanilla extract
- Gradually add the dry ingredients to the butter mixture, alternating with the 3/4 cup whole milk, beginning and ending with the dry ingredients. Mix until just combined.3/4 cup whole milk
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- In a large bowl, beat the softened 1 cup salted butter until smooth.1 cup salted butter
- Gradually add the 4 cups powdered sugar and 1/2 cup cocoa powder, mixing on low speed until incorporated.4 cups powdered sugar, 1/2 cup cocoa powder
- Add the 1/4 cup heavy cream and 2 tsp vanilla extract, then increase the speed to medium-high and beat until the frosting is light and fluffy. If the frosting is too thick, add a little more cream until you reach the desired consistency.1/4 cup heavy cream, 1 tsp vanilla extract
- Once the cupcakes have cooled completely, use a small paring knife to cut out a small cone-shaped piece from the center of each cupcake.
- Fill each cavity with the cooled cherry filling.
- Generously frost each cupcake with the prepared chocolate frosting.
- Top each cupcake with a chocolate covered cherry.