Simple Way to Delia Smith Chicken Basque

Dark Chocolate-Cherry Cupcakes

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Recipe Summary Dark Chocolate-Cherry Cupcakes

Moist, chocolaty cupcakes with juicy pie cherries inside. Adapted from Kelly Smith's "Dark Chocolate Cake II."

Ingredients | Delia Smith Chicken Basque

2 cups all-purpose flour

2 cups white sugar

¾ cup Dutch-process dark chocolate cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

1 cup buttermilk

2 large eggs

¼ cup salted butter, softened

¼ cup canola oil

2 teaspoons almond extract

1 (21 ounce) can cherry pie filling

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease or line two 12-cup muffin tins with paper liners.

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.

Spoon batter into the prepared muffin cups, filling each 3/4 full. Try to distribute cherries evenly.

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.

Info | Delia Smith Chicken Basque

prep: 20 mins cook: 25 mins total: 45 mins Servings: 24 Yield: 24 cupcakes

TAG : Dark Chocolate-Cherry Cupcakes

Desserts, Cakes, Cupcake Recipes, Chocolate,