Cherry Cream Chocolate Cupcakes

By srumbel

Cherry Cream Chocolate Cupcakes - decadent chocolate cupcakes with a surprise filling and cherry preserves cream frosting!
from crunchycreamysweet.com

Ingredients

• for the cupcakes:
• 1 and 1/2 c all-purpose flour
• 1 c granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1/3 c unsweetened cocoa powder
• 1/2 c vegetable or canola oil
• 1 c water
• 1 tsp vanilla extract
• 1 Tbsp apple cider vinegar
• for the filling:
• 12 Tablespoons Bonne Maman Cherry Preserves
• for the ganache:
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy whipping cream
• 1 and 1/2 Tablespoons Bonne Maman Cherry Preserves
• for the cream topping:
• 1 cup heavy whipping cream
• 1/4 cup + 2 Tablespoons Bonne Maman Cherry Preserves

Details

Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 350 degrees F.
Line a muffin pan with cupcake liners. Set aside.
In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking soda, cocoa powder and salt).
Add water, oil, vanilla and vinegar. Whisk until smooth.
Scoop the batter with a regular ice cream scoop and fill the cupcake liners.
Bake the cupcakes for 18 to 10 minutes OR until the toothpick inserted in the center of each cupcake, comes out clean.
Cool cupcakes in the pan completely.
When cooled, core cupcakes, reserving the tops.
Fill each cupcake with a tablespoon of the preserves. Place the cored tops back on the cupcakes.

to make the ganache:
Place chocolate chips in a small mixing bowl.
Heat up the cream until hot but not boiling. Pour over the chocolate chips. Do not stir! Let it sit for 5 minutes. Whisk until smooth. Add the preserves and stir in.
Spread each cupcake with the chocolate ganache. Set aside so the ganache can set.

to make the cream topping:
Whip the whipped cream to stiff peaks, about 5 to 7 minutes. If making the cupcakes ahead of time, chill the whipped cream in the fridge until ready to serve.
Gently fold in the cherry preserves and top each cupcakes with a dollop of the cream. Spread with an offset spatula.
If desired, drizzle additional ganache over the cream topping.

Yield: 1 dozen