High Hat Chocolate Cherry Cream Cupcakes

Heavenly High Hat Chocolate Cherry Cream Cupcakes with Indulgent Chocolate Coating

Ingredients:

For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup brewed coffee, cooled
  • 1/2 cup vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped maraschino cherries

For the Chocolate Coating:

  • 12 ounces semi-sweet chocolate chips
  • 1/4 cup coconut oil

For the Cherry Cream Filling:

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon almond extract
  • 1/2 cup chopped maraschino cherries

Directions:

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl, whisk together the brewed coffee, vegetable oil, white vinegar, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  5. Fold in the chopped maraschino cherries.
  6. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
  7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove the cupcakes from the oven and let them cool completely on a wire rack.
  9. For the Cherry Cream Filling:
  11. In a chilled mixing bowl, beat the heavy cream until soft peaks form.
  12. Gradually add the powdered sugar and almond extract, continuing to beat until stiff peaks form.
  13. Fold in the chopped maraschino cherries.
  14. For the Chocolate Coating:
  16. In a microwave-safe bowl, melt the semi-sweet chocolate chips and coconut oil together in 30-second intervals, stirring until smooth.
  17. Dip the tops of each cupcake into the melted chocolate coating, allowing any excess to drip off.
  18. Place the chocolate-coated cupcakes on a wire rack set over a baking sheet and let the chocolate set for a few minutes.
  19. Pipe the cherry cream filling onto the center of each cupcake, using a pastry bag fitted with a large round tip.
  20. Serve immediately or store in the refrigerator until ready to serve.
  21. Prep Time: 30 minutes | Baking Time: 18-20 minutes | Total Time: 1 hour
  22. Kcal: 320 kcal | Servings: 12 cupcakes

FAQs:

  • What ingredients do I need to make High Hat Chocolate Cherry Cream Cupcakes?
    • To make High Hat Chocolate Cherry Cream Cupcakes, you’ll need ingredients for the chocolate cupcakes (flour, sugar, cocoa powder, baking powder, baking soda, salt, eggs, milk, vegetable oil, vanilla extract, and boiling water), cherry filling (cherry pie filling or fresh cherries with sugar), whipped cream, and ingredients for the chocolate coating (semisweet or dark chocolate and vegetable oil or coconut oil).
  • How do I prepare the cherry cream filling?
    • For the cherry cream filling, you can use cherry pie filling or make your own by cooking fresh or frozen cherries with a bit of sugar until they are soft and syrupy. Allow the filling to cool completely. For the cream, whip heavy cream with a bit of powdered sugar and vanilla extract until stiff peaks form. Gently fold in the cherry filling to create a cherry cream mixture.
  • How do I make the cupcakes rise evenly?
    • To make the cupcakes rise evenly, ensure your baking powder and baking soda are fresh and properly measured. Fill each cupcake liner about two-thirds full with batter, and tap the pan on the counter to remove any air bubbles. Bake the cupcakes in a preheated oven at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before adding the filling and frosting.
  • How do I create the high hat frosting effect?
    • After filling the cupcakes with the cherry cream mixture, pipe a generous swirl of whipped cream or stabilized whipped cream on top of each cupcake. Place the frosted cupcakes in the freezer for about 15-20 minutes to firm up the frosting. Meanwhile, melt the chocolate with vegetable oil or coconut oil until smooth. Once the frosting is firm, dip each cupcake upside down into the melted chocolate, allowing the excess to drip off. The cold frosting will cause the chocolate to set quickly, creating the high hat effect.
  • How should I store High Hat Chocolate Cherry Cream Cupcakes?
    • High Hat Chocolate Cherry Cream Cupcakes should be stored in an airtight container in the refrigerator due to the whipped cream filling and frosting. They will stay fresh for up to 3 days. If you need to store them longer, you can freeze the cupcakes (without dipping them in chocolate) for up to a month. Thaw the cupcakes in the refrigerator, then dip them in melted chocolate just before serving.

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