SOUR CHERRY-FILLED CUPCAKES
"The cream cheese-cherry filling pairs perfectly with the chocolate cake. You can use the small amount of leftover filling to make a little white-icing decoration on top of each cupcake."

1 1/3 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter, softened
3/4 cup sugar
1/4 cup canola oil
1 large egg
1/2 teaspoon vanilla extract
1/4 cup buttermilk, well shaken
Cream Cheese Filling (recipe follows)
12 canned sour cherries, drained
Chocolate-Sour Cream Frosting (recipe follows)
Preheat the oven to 325 degrees F. Line a 12-cup muffin tin with paper liners.
Sift the flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.
With an electric mixer on medium speed, cream the butter and sugar until light and fluffy, about 3 minutes. Add the oil, beating well. Beat in the egg and then the vanilla.
Turn the mixer speed to low and add flour mixture alternately with the buttermilk, in 3 additions, beginning and ending with the flour mixture. Scrape down the sides of the bowl if necessary. Pour the batter into the prepared muffin tin, filling each cup about one-third full. Spoon 1/2 teaspoon of the filling in the center of the batter and top with 1 sour cherry. (You will have about 1/4 cup of the cream cheese filling left.) Spoon the remaining batter into each cup, filling the muffin cups no more than two-thirds full.
Bake for 30 to 35 minutes, until the tops of the cupcakes are springy to the touch. Let the cupcakes cool while you make the frosting.
Spread the frosting evenly on each cupcake. If you want to decorate the cupcakes, spoon the remaining 1/4 cup Cream Cheese Filling into a ziplock bag with a small corner snipped off or into a pastry bag fitted with a narrow pointed tip. Pipe a curlicue or 2 thin white lines down the center of the top of each cupcake. Serve.
CREAM CHEESE FILLING
1/2 cup cream cheese, at room temperature
3 tablespoons sugar
1/2 teaspoon vanilla extract
With a wooden spoon, beat together the cream cheese and the sugar in a small bowl until smooth. Beat in the vanilla and stir until incorporated.
CHOCOLATE-SOUR CREAM FROSTING
1 cup semisweet chocolate chips
1/4 cup sour cream
In a microwave-safe bowl, melt the chocolate chips, microwaving for 10 seconds. Remove the bowl and stir, then return to the microwave for another 10 seconds. Continue microwaving and stirring until the chocolate is smooth. (If you don't have a microwave, melt the chocolate in a double boiler or a heatproof bowl set over a skillet of simmering water.) Stir in the sour cream.
Makes 12 cupcakes
Source: Cat Cora's Classics with a Twist by Cat Cora with Ann Krueger Spivack
"The cream cheese-cherry filling pairs perfectly with the chocolate cake. You can use the small amount of leftover filling to make a little white-icing decoration on top of each cupcake."

1 1/3 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter, softened
3/4 cup sugar
1/4 cup canola oil
1 large egg
1/2 teaspoon vanilla extract
1/4 cup buttermilk, well shaken
Cream Cheese Filling (recipe follows)
12 canned sour cherries, drained
Chocolate-Sour Cream Frosting (recipe follows)
Preheat the oven to 325 degrees F. Line a 12-cup muffin tin with paper liners.
Sift the flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.
With an electric mixer on medium speed, cream the butter and sugar until light and fluffy, about 3 minutes. Add the oil, beating well. Beat in the egg and then the vanilla.
Turn the mixer speed to low and add flour mixture alternately with the buttermilk, in 3 additions, beginning and ending with the flour mixture. Scrape down the sides of the bowl if necessary. Pour the batter into the prepared muffin tin, filling each cup about one-third full. Spoon 1/2 teaspoon of the filling in the center of the batter and top with 1 sour cherry. (You will have about 1/4 cup of the cream cheese filling left.) Spoon the remaining batter into each cup, filling the muffin cups no more than two-thirds full.
Bake for 30 to 35 minutes, until the tops of the cupcakes are springy to the touch. Let the cupcakes cool while you make the frosting.
Spread the frosting evenly on each cupcake. If you want to decorate the cupcakes, spoon the remaining 1/4 cup Cream Cheese Filling into a ziplock bag with a small corner snipped off or into a pastry bag fitted with a narrow pointed tip. Pipe a curlicue or 2 thin white lines down the center of the top of each cupcake. Serve.
CREAM CHEESE FILLING
1/2 cup cream cheese, at room temperature
3 tablespoons sugar
1/2 teaspoon vanilla extract
With a wooden spoon, beat together the cream cheese and the sugar in a small bowl until smooth. Beat in the vanilla and stir until incorporated.
CHOCOLATE-SOUR CREAM FROSTING
1 cup semisweet chocolate chips
1/4 cup sour cream
In a microwave-safe bowl, melt the chocolate chips, microwaving for 10 seconds. Remove the bowl and stir, then return to the microwave for another 10 seconds. Continue microwaving and stirring until the chocolate is smooth. (If you don't have a microwave, melt the chocolate in a double boiler or a heatproof bowl set over a skillet of simmering water.) Stir in the sour cream.
Makes 12 cupcakes
Source: Cat Cora's Classics with a Twist by Cat Cora with Ann Krueger Spivack
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