Dark Chocolate Cherry Cupcakes Recipe by Camila Hurst

theeverydaykitchen.com

Jaimie

subheading: Chocolate Cupcakes:

1½ cups ( 190 g) all-purpose flour

¼ cup ( 31 g) unsweetened cocoa powder

1 teaspoon espresso powder (optional)

1 teaspoon baking soda

¾ teaspoon baking powder

½ teaspoon fine sea salt

½ cup ( 120 ml) canola oil

1 cup ( 200 g) granulated sugar

1 cup ( 240 ml) brewed coffee or hot water

1 tablespoon ( 15 ml) white vinegar

2 teaspoons ( 10 ml) vanilla extract

subheading: Cherry Jam:

2 cups ( 300 g) cherries, pitted

2 tablespoons ( 25 g) granulated sugar

2 tablespoons ( 30 ml) lemon juice

1 teaspoon cornstarch

2 teaspoons ( 10 ml) water

subheading: Cherry Buttercream:

¾ cup ( 170 g) unsalted butter, at room temperature

2¾ cups ( 340 g) powdered sugar, sifted

2 tablespoons ( 30 ml) Cherry Jam

subheading: Chocolate-Dipped Cherries:

14 pitted cherries

⅓ cup ( 56 g) chopped dark chocolate or chocolate chips

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