Somehow I ended up with a large jar (warehouse sized) of maraschino cherries. I’m not really a fan of cherries, but couldn’t let the jar go to waste, so I decided to use them in the best way I could. Put them in a cupcake! I made a dark chocolate cupcake, cherry pie filling, and rich chocolate frosting. Top it off with a cherry, and some toasted almonds, with a little more chocolate ganache drizzle, and even I was tempted to eat those cherries!
Those that I gave the cupcakes to said they were the best cupcakes they’ve ever had! Of course I’m going to share this deliciousness with you.
Let’s start with the cupcakes. I used a recipe I found in a Penzey’s Spice Catalog. It is titled, “Great Chocolate Cake,” and it really was great.
3 c flour 1/2 c cocoa powder
1 tsp salt 2 c sugar
1 c oil 1 c buttermilk
1 large egg 2 tsp baking soda
1 c boiling water 1 tsp vanilla
Preheat oven to 350. In a large bowl, sift together the flour, cocoa, and salt. In a separate bowl, combine the sugar, oil, buttermilk, and egg, mix well. Add the dry ingredients to the wet ingredients and mix well. Add the baking soda then pour the boiling water on top. Mix then stir in the vanilla. Pour into cupcake liners and bake for 20-22 minutes. Allow to cool completely.
For the pie filling I used a pie toner and mixed according to directions. You can use whatever pie filling you like, or even canned pie filling to make it easier. I used about 1 1/2 c smashed cherries. My instructions were to bring 1 c water and 1/3 c pie toner to a boil. Then I folded it over the smashed cherries.
Cut out the middle of the cupcake and fill with the pie filling. My husband bought me this great cupcake corer, and you can buy a similar one here OXO Good Grips Cupcake Corer.
The chocolate frosting is my new favorite frosting that I shared here, so check out the link to find the recipe and directions.
The Chocolate Ganache was something I made up because I didn’t want to run to the store at 10:00 pm. I had some leftover chocolate chips and stirred them into some melted coconut oil. It kept the perfect consistency and maintained the rich chocolate flavor. I used about a cup of chocolate chips and 2 tablespoons of coconut oil. You may want to do a little tweaking of your own to get the consistency you like. Just add the coconut oil to the chocolate chips and stick it in the microwave for about 20 seconds. Stir it together and place it back in the microwave for a few more seconds until it is melted.
Since they do contain cherries, you can count them as a healthy breakfast, right? (Bill Cosby would say so…)