Chocolate-Cherry Cupcakes

If you're a fan of chocolate and cherries, then these cupcakes — with homemade cherry compote in both the batter and frosting — are for you!

• Preparation Time: 40 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 10 mins
• Calories: 338 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 2 teaspoons baking soda
• 1 cup unsweetened cocoa powder
• 1 cup unsalted butter, softened
• 1 tablespoon lemon juice
• 2 tablespoons heavy cream
• 1 tablespoon cornstarch
• 1 cup sour cream, at room temperature
• 2 large eggs, at room temperature
• 1 cup firmly packed dark brown sugar
• 4 cups powdered sugar, or as needed
• 0.25 teaspoon salt
• 0.5 teaspoon salt
• 0.5 cup white sugar
• 0.5 cup unsalted butter, softened
• 2.5 cups frozen tart cherries, pitted
• 0.5 cup strongly brewed coffee, cooled to room temperature

Recipe Instructions

Step 1

Remove compote from heat and cool completely. Measure out 1 cup for the cupcake batter. Reserve remaining compote, about 6 tablespoons, for the frosting.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Line or grease two standard 12-cup muffin tins.

Step 3

Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside.

Step 4

Beat brown sugar, butter, and white sugar together in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract. Mix in 1/3 of the flour mixture, stirring until just combined. Pour in 1/2 of the sour cream and cooled coffee; mix until just combined.

Step 5

Continue alternating additions of the flour mixture with sour cream and coffee, beginning and ending with the flour mixture, until batter is smooth. Do not overmix. Gently fold in 1 cup cherry compote. Fill each prepared muffin cup 2/3 full of batter.

Step 6

Bake in the preheated oven until the tops of the cupcakes spring back lightly when touched, 15 to 18 minutes. Cool in the tins for a few minutes before removing to a wire rack to cool completely.

Step 7

Prepare cherry buttercream while the cupcakes are cooling. Beat butter in a large bowl until light and fluffy. Add powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Add 2 tablespoons of cherry compote and beat on medium-high speed until thoroughly combined. Repeat twice more with remaining cherry compote, beating well after each addition. Add heavy cream and beat until frosting is fluffy, 2 to 3 minutes.

Step 8

Spread or pipe frosting over the cooled cupcakes.

Step 9

Bring cherries, sugar, and lemon juice to a simmer in a medium pot over medium-low heat. Cook until sugar is dissolved, stirring frequently. Remove 2 tablespoons of cherry juice from the pot and place in a small bowl; stir in cornstarch until thoroughly combined. Add cornstarch mixture to the pot and simmer until thickened and slightly reduced, about 5 minutes more.