If you’re a fan of chocolate and cherry, then these cupcakes are for you! Start by making a quick cherry compote to use in both the cupcakes and the frosting for maximum cherry flavor! The cherry buttercream recipe makes enough to generously frost the cupcakes, so keep that in mind when making it!
Ingredients
Cherry Compote:
2 ½ cups frozen tart cherries, pitted
½ cup white sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
Cupcakes:
2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup firmly packed dark brown sugar
½ cup unsalted butter, softened
½ cup white sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup sour cream, at room temperature
½ cup strongly brewed coffee, cooled to room temperature
Cherry Buttercream:
1 cup unsalted butter, softened
4 cups powdered sugar, or as needed
1 teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons heavy cream
Directions
