Moist Cherry Chocolate Cupcakes Recipe with Chocolate Mousse

How to Make Chocolate Cupcakes with Fresh Cherries

ℹ️ As a home chef, I’m always looking for delightful ways to combine flavors and textures in my baking. One of my favorite creations is Cherry Chocolate Cupcakes topped with chocolate mousse, crushed dark chocolate, and fresh cherries. This recipe not only satisfies my sweet tooth but also impresses my friends and family with its rich, decadent taste. I love how the tartness of the cherries complements the deep chocolate flavors, creating a perfectly balanced dessert. Let’s reveal the secrets of making these mouthwatering cupcakes!

ℹ️ Ingredients:

For the Cherry Chocolate Cupcakes:

• 1 1/2 cups all-purpose flour / 190g
• 1 cup granulated sugar / 200g
• 1/3 cup unsweetened cocoa powder / 40g
• 1 teaspoon baking powder / 5g
• 1/2 teaspoon baking soda / 2.5g
• 1/2 teaspoon salt / 2.5g
• 1/2 cup buttermilk / 120ml
• 1/2 cup vegetable oil / 120ml
• 1 large egg
• 1 teaspoon vanilla extract / 5ml
• 1/2 cup hot water / 120ml
• 1 cup pitted and chopped cherries / 150g

For the Chocolate Mousse:

• 1 cup heavy cream / 240ml
• 4 oz dark chocolate, finely chopped / 115g
• 2 tablespoons powdered sugar / 15g
• 1 teaspoon vanilla extract / 5ml

For the Topping:

• 1/2 cup crushed dark chocolate / 70g
• Fresh cherries (one for each cupcake)

ℹ️ Instructions:

1. Preheat your oven to 350°F / 175°C. Line a cupcake pan with paper liners.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Slowly add the hot water, stirring until the batter is smooth. Fold in the chopped cherries.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
6. Place the finely chopped dark chocolate in a heatproof bowl. Heat half of the heavy cream in a saucepan until it begins to simmer. Pour the hot cream over the chocolate and let it sit for a minute, then stir until the chocolate is completely melted and smooth. Allow the mixture to cool to room temperature.
7. In a separate bowl, whip the remaining heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
8. Gently fold the whipped cream into the cooled chocolate mixture until well combined. Chill the mousse in the refrigerator for about 30 minutes.
9. Once the cupcakes are completely cooled, use a piping bag fitted with a star tip to pipe the chocolate mousse onto each cupcake.
10. Sprinkle the crushed dark chocolate over the mousse, and top each cupcake with a fresh cherry.

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