Dark Chocolate-Cherry Cupcakes
Moist, chocolaty cupcakes with juicy pie cherries inside. Adapted from Kelly Smith's "Dark Chocolate Cake II."
- Preparation:
- Cooking:
- Total:
- Serves: 24 persons
Ingredients
- 2cups all-purpose flour
- 2cups white sugar
- ¾cup Dutch-process dark chocolate cocoa powder
- 2teaspoons baking soda
- 1teaspoon baking powder
- ½teaspoon salt
- 1cup buttermilk
- 2large eggs
- ¼cup salted butter, softened
- ¼cup canola oil
- 2teaspoons almond extract
- 1(21 ounce) can cherry pie filling
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease or line two 12-cup muffin tins with paper liners.Step 2
Stir flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Dig a well in the center and pour in buttermilk, eggs, butter, oil, and almond extract. Begin stirring, then use an electric mixer to make to a smooth, thick batter. Pour in cherry pie filling and stir until distributed.Step 3
Spoon batter into the prepared muffin cups, filling each 3/4 full. Try to distribute cherries evenly.Step 4
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 23 to 27 minutes. Let cool completely.