Food & Drink Magazine

Cherry Choc Chip Cupcakes

By Cakeyboi
cherry choc chip cupcakes
What do you think about when driving? Strange question you might ask for a baking blog, but I thought of these cupcakes when I was driving home from work the other night.
It had been a stressful day in the office (they all seem to be at the moment!) and I was driving home listening to Simon Mayo on Radio 2. I think I just listen subconsciously even though I do enjoy the show, as by the time I’d pulled up outside my home, I had cherry choc chip cupcakes in my head.
cherry choc chip cupcakes
I thought the flavours, akin to a black forest gateau would be lovely and be a perfect way to use up some dried cherries I had in the cupboard. And I used up some cream cheese for my chocolate cream cheese frosting on top. Finished off with a whole cherry.
cherry choc chip cupcakes
When I made them, I realised they would be a perfect bake for a Comic Relief bake sale. Perhaps a glace cherry would stand out a bit more like a red nose, but I loved my stem on cherries on top.
Cherry Choc Chip CupcakesThe recipe is underneath, but I’m now wondering if any of you will be having a bake sale for Comic Relief this year? It is such a good cause and we always have a bake sale in our office. Below are a couple of other recipes to get you inspired for ‘Red Nose Day’.
Amuse Your Bouche - Edible Mr Potato Head (SO cute!)
Fab Food 4 All - Red Nose Day Cookies
Jo's Kitchen - Hidden Red Nose Cake
Cakeyboi - Red Velvet Whoopie Pies

Cherry Choc Chip Cupcakes

Thumbnail Url Cherry and Choc Chip Infused Cupcakes

Cuisine: Dessert Category: Cupcake Yields: 12 cupcakes

Prep Time: 15 Mins Cook Time: 10 Mins Total Time: 25 Mins

  1. 110 grams unsalted butter softened
  2. 110 grams granulated sugar
  3. 2 medium eggs, room temperature
  4. 100 grams plain flour
  5. 1 ½ teaspoons baking powder
  6. 1 teaspoon vanilla extract
  7. ½ teaspoon almond extract
  8. 50 grams dried cherries, chopped
  9. 50 grams chocolate chips (milk or plain)
  10. 115 grams full fat cream cheese
  11. 60 grams unsalted butter softened
  12. 100 grams icing sugar
  13. 3 tablespoons cocoa powder
  14. 12 cherries for garnish
  1. Pre-heat the oven to 180C and place 12 cupcake liners in a cupcake tray. Sieve together the flour and baking powder and set aside.
  2. Cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, stirring in between each addition. Add the vanilla and almond extract and combine. Add the flour and baking powder and stir through.
  3. Stir in the chopped cherries and chocolate chips.
  4. Divide the batter between the cupcake cases and bake in the oven for 10 to 12 minutes or until a toothpick comes out clean from the center.
  5. Allow the cupcakes to cool fully.
  6. Make the frosting by beating together the cream cheese, 60 grams of butter, icing sugar and cocoa powder until smooth.
  7. Pipe onto the top of each cooled cupcake and place a cherry on top.

Back to Featured Articles on Logo Paperblog