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.

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.

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.

The 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

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

 

Ingredients

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

 

Instructions

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 centre.
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.