chocolate cherry cupcakes

stuff you need:


2 cups white sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

2 large eggs

1 cup dried cherries

1 cup warm water

1 cup milk

1/2 cup canola or corn oil

1 1/2 tsp vanilla extract

ganache frosting

8 ounces semisweet chocolate

3/4 cup heavy whipping cream

1 tbsp unsalted butter

what to do:

Preheat oven to 350 degrees Fahrenheit. Sift together dry ingredients in a bowl. In another bowl, whisk together liquid ingredients, then combine your dry ingredients. Line your pans then fill the cups 3/4 full. Bake for 20 minutes or until a toothpick inserted into the middle of one comes out clean- you know the drill. After your cupcakes are cool, begin the frosting by bringing the cream and butter to a boil in a sauce pan. Add chocolate pieces to the pan and let stand until warm. Stir mixture completely and pour about 1 1/2 spoonfuls over the cupcakes. Allow frosting time to set, then eat one and I guarantee your taste buds will sing.

a delicious substitute and a few tips:

Substitute 1 cup of dried cherries for 1 cup of ripe bananas (about 2 medium sized bananas)! You must reduce the milk 1/2 cup if you use bananas as they lend plenty of moisture by themselves.

As for the frosting, I recommend the use of cupcake papers so the frosting will ‘catch’ on the top of the paper; this eliminates any unflattering drips!

xoxo bea


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