Dark Chocolate-Cherry Cupcakes recipe

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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

Nutrition Info

185.8 calories
carbohydrate: 33.6 g
cholesterol: 21 mg
fat: 5.3 g
fiber: 1.3 g
protein: 2.6 g
saturatedFat: 1.8 g
servingSize: -
sodium: 209.1 mg
sugar: 17.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

24 cupcakes

Recipe Note

Moist, chocolaty cupcakes with juicy pie cherries inside. Adapted from Kelly Smith's \"Dark Chocolate Cake II.\"

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