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chocolate cupcake with cherry

Chocolate Cupcakes with Whipped Cream and Cherry

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 Whisk
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack
  • 1 piping bag optional
  • 1 round or star piping tip optional

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon fine salt
  • 2 large eggs room temperature
  • 0.5 cup whole milk room temperature
  • 0.25 cup vegetable oil
  • 2 teaspoon vanilla extract
  • 0.5 cup hot water or hot coffee
  • 1 cup heavy whipping cream very cold
  • 2 tablespoon powdered sugar
  • 0.5 teaspoon vanilla extract
  • 12 maraschino cherries drained and patted dry

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper cupcake liners.
  • In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
  • In a large bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.
  • Add the dry ingredients to the wet ingredients and whisk or mix on low speed just until combined and no dry streaks remain.
  • Carefully pour in the hot water or hot coffee and whisk until the batter is smooth and thin.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Remove the pan from the oven and let the cupcakes cool in the tin for 5 minutes.
  • Transfer the cupcakes to a wire rack and let them cool completely for about 25 minutes.
  • While the cupcakes cool, add the cold heavy whipping cream, powdered sugar, and vanilla extract to a chilled mixing bowl.
  • Beat the cream with a hand mixer or stand mixer on medium-high speed until medium to stiff peaks form.
  • Spoon the whipped cream into a piping bag fitted with a round or star tip, or prepare to dollop it with a spoon.
  • Once the cupcakes are completely cool, pipe or spoon a generous swirl or dollop of whipped cream onto each cupcake.
  • Top each cupcake with one well-drained maraschino cherry, pressing gently into the whipped cream so it adheres.
  • Chill the decorated cupcakes for 10–15 minutes before serving if you want the whipped cream to firm slightly.

Notes

For best results, make sure all refrigerated ingredients for the cupcake batter are at room temperature so the batter mixes evenly, but keep the cream and mixing bowl very cold so the whipped cream whips quickly and holds its shape. Using hot coffee instead of water deepens the chocolate flavor without making the cupcakes taste like coffee. Avoid overbaking to keep them moist: remove them as soon as a toothpick shows just a few moist crumbs. Pat the cherries dry so they do not bleed liquid into the cream, and add the whipped cream and cherries close to serving time if you plan to store the cupcakes longer, keeping them covered and refrigerated to preserve freshness and structure.
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