She's My Cherry Pie Brownie Cupcakes

She's My Cherry Pie Brownie Cupcakes
 
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This recipe was uploaded
by LttlMissCupcake

 
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Ingredients

Ingredients
Method
 
  • - 4 ozs. unsalted butter, diced
  • - 2 bars good bittersweet chocolate, chopped finely
  • - 1 cup plus 2 tablespoons flour
  • - 1/3 cup unsweetened cocoa powder
  • - A good pinch of salt
  • - 1 1/4 cups unrefined cane sugar
  • - 3 eggs
  • For whipped cream:
  • 2 cups h
Yields about 18 cupcakes
Preheat the oven to 180° C (350° F) and place cupcake liners in two muffin tins.
Melt the butter and chocolate together in a double boiler (or just a heatproof bowl set over a pan of simmering water; make sure the bottom of the bowl does not touch the water), stirring regularly to ensure even melting. Set aside to cool for a few minutes.

In the meantime, sift together the flour, cocoa powder, and salt.
Whisk the sugar into the chocolate mixture. Add the eggs in one by one, whisking well after each addition. Incorporate the flour mixture, working gently with a spatula, until very little visible trace of flour remains; do not overwork the dough as you don't want it too cakey.

Fill cupcake molds 2/3rds full and level the surfaces if needed. Fill any empty cupcake molds halfway with water.

Bake for about 18 minutes, checking regularly for doneness. The top of cupcakes should crack a bit and the top should feel springy to the touch. You want to cook them until a toothpick inserted in center comes out just a little liquidy and crumby (if the batter is very thick on the toothpick and the entire cupcake pulls up as you remove it, it still needs additional cooking). Do not over-bake. Let cool on a wire rack.

For filling:
I used Bonne Maman Cerise Griottes jam. You can use any cherry jam, jelly or even pie filling that you like. Once cupcakes have completely cooled, carefully cut a cone shape out of the top and set to the side. Fill each cupcake with 1-2 tablespoons cherry filling and replace tops.

For whipped cream:
2 cups heavy cream
1/4 cup sugar, or to taste
1 tablespoon clear vanilla extract

Place cream in a large bowl, whip until cream is slightly thickened. Add the sugar and vanilla and continue to whip until cream forms soft peaks. Don't whip beyond the soft-peak stage, because the cream will get stiff and curdle.

Unfrosted cupcakes can be stored up to 3 days in an airtight container. Top with whipped cream and a maraschino cherry just before serving.

She's My Cherry Pie Brownie Cupcakes

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This recipe was uploaded by LttlMissCupcake

 
 
Chocolate Brownie Cupcakes with a Cherry Jam Filling and Fresh Whipped Cream Topping.

Method


Yields about 18 cupcakes
Preheat the oven to 180° C (350° F) and place cupcake liners in two muffin tins.
Melt the butter and chocolate together in a double boiler (or just a heatproof bowl set over a pan of simmering water; make sure the bottom of the bowl does not touch the water), stirring regularly to ensure even melting. Set aside to cool for a few minutes.

In the meantime, sift together the flour, cocoa powder, and salt.
Whisk the sugar into the chocolate mixture. Add the eggs in one by one, whisking well after each addition. Incorporate the flour mixture, working gently with a spatula, until very little visible trace of flour remains; do not overwork the dough as you don't want it too cakey.

Fill cupcake molds 2/3rds full and level the surfaces if needed. Fill any empty cupcake molds halfway with water.

Bake for about 18 minutes, checking regularly for doneness. The top of cupcakes should crack a bit and the top should feel springy to the touch. You want to cook them until a toothpick inserted in center comes out just a little liquidy and crumby (if the batter is very thick on the toothpick and the entire cupcake pulls up as you remove it, it still needs additional cooking). Do not over-bake. Let cool on a wire rack.

For filling:
I used Bonne Maman Cerise Griottes jam. You can use any cherry jam, jelly or even pie filling that you like. Once cupcakes have completely cooled, carefully cut a cone shape out of the top and set to the side. Fill each cupcake with 1-2 tablespoons cherry filling and replace tops.

For whipped cream:
2 cups heavy cream
1/4 cup sugar, or to taste
1 tablespoon clear vanilla extract

Place cream in a large bowl, whip until cream is slightly thickened. Add the sugar and vanilla and continue to whip until cream forms soft peaks. Don't whip beyond the soft-peak stage, because the cream will get stiff and curdle.

Unfrosted cupcakes can be stored up to 3 days in an airtight container. Top with whipped cream and a maraschino cherry just before serving.
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