Cherry Truffle Cupcakes

Cherry Truffle Cupcakes

Ingredients

Soft chocolate cupcakes made with maraschino cherry juice and stuffed with fudgy cherry truffles in the center.

Cupcakes:

2 cups flour
1/2 cup cocoa powder
1/2 cup unsalted butter
3/4 cup sugar
2/3 cup greek yogurt
2/3 cup Maraschino Cherry juice (from the jar of cherries)
2 eggs
1 1/2 teaspoons Nielsen-Massey Tahitian Pure Vanilla Extract
1/2 teaspoon Nielsen-Massey Mexican Pure Vanilla Extract
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda

Cherry truffle filling:

3 cups dark chocolate chips
1 cup condensed milk
1/2 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
15 Maraschino cherries

Chocolate frosting:

1 cup unsalted butter (softened)
1/2 cup + 2 tablespoon cocoa powder
4 cups powdered sugar
1/4 cup heavy cream
1 tablespoon Nielsen-Massey Tahitian Pure Vanilla Extract

Directions

Cupcakes:

In a mixing bowl, cream butter and sugar together until light and fluffy.
Add eggs and extracts and mix until just combined.
Add yogurt and cherry juice and mix again.
In a separate bowl, whisk together the flour, cocoa powder, baking powder and baking soda.
Dump the dry mixture into the wet mixture and mix until just combined.
The batter will be very thick but don’t over-mix!
Pour this batter into cupcake liners and let the tray sit on the countertop for ten minutes.
Don’t skip this step. These cupcakes need to “rest” prior to baking.
Bake at 350 degrees F for 20 minutes or until an inserted toothpick comes out clean.

Cherry truffle filling:

Melt chocolate chips in a microwave-safe bowl.
Add condensed milk and vanilla extract and mix until you have a smooth mixture.
Chill this mixture in the fridge for 45 minutes.
Then, scoop out small portions of the mixture and roll them into little balls with a cherry stuffed in the center.
Place these truffles on a cookie tray, lined with parchment paper and chill in the refrigerator for 30 minutes.

Chocolate frosting:

Cream butter and vanilla extract in a mixing bowl for about two minutes.
Add cocoa powder while continuing to mix.
Start adding powdered sugar (1/2 cup at a time), while mixing.
When the mixture starts to get really thick, add heavy cream.
Finish mixing in the remainder of the powdered sugar until you have a smooth and creamy consistency.

Assembling:

Once the cupcakes have cooled down, use an apple corer to make a hole in the center of the cupcake.
Place a cherry truffle in the center.
Frost the cupcakes with chocolate icing and top them off with a maraschino cherry.

Notes:

Recipe courtesy of Cake Whiz

Soft chocolate cupcakes made with maraschino cherry juice and stuffed with fudgy cherry truffles in the center.

Cupcakes:

250 g flour
45 g cocoa powder
115 g unsalted butter
150 g sugar
160 ml greek yogurt
160 ml Maraschino Cherry juice (from the jar of cherries)
2 eggs
1 1/2 teaspoons Nielsen-Massey Tahitian Pure Vanilla Extract
1/2 teaspoon Nielsen-Massey Mexican Pure Vanilla Extract
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda

Cherry truffle filling:

530 g dark chocolate chips
240 ml condensed milk
1/2 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
15 Maraschino cherries

Chocolate frosting:

230 g unsalted butter (softened)
45 g + 2 tablespoon cocoa powder
400 g powdered sugar
60 ml heavy cream
1 tablespoon Nielsen-Massey Tahitian Pure Vanilla Extract

Directions

Cupcakes:

In a mixing bowl, cream butter and sugar together until light and fluffy.
Add eggs and extracts and mix until just combined.
Add yogurt and cherry juice and mix again.
In a separate bowl, whisk together the flour, cocoa powder, baking powder and baking soda.
Dump the dry mixture into the wet mixture and mix until just combined.
The batter will be very thick but don’t over-mix!
Pour this batter into cupcake liners and let the tray sit on the countertop for ten minutes.
Don’t skip this step. These cupcakes need to “rest” prior to baking.
Bake at 180 degrees C for 20 minutes or until an inserted toothpick comes out clean.

Cherry truffle filling:

Melt chocolate chips in a microwave-safe bowl.
Add condensed milk and vanilla extract and mix until you have a smooth mixture.
Chill this mixture in the fridge for 45 minutes.
Then, scoop out small portions of the mixture and roll them into little balls with a cherry stuffed in the center.
Place these truffles on a cookie tray, lined with parchment paper and chill in the refrigerator for 30 minutes.

Chocolate frosting:

Cream butter and vanilla extract in a mixing bowl for about two minutes.
Add cocoa powder while continuing to mix.
Start adding powdered sugar (50 g at a time), while mixing.
When the mixture starts to get really thick, add heavy cream.
Finish mixing in the remainder of the powdered sugar until you have a smooth and creamy consistency.

Assembling:

Once the cupcakes have cooled down, use an apple corer to make a hole in the center of the cupcake.
Place a cherry truffle in the center.
Frost the cupcakes with chocolate icing and top them off with a maraschino cherry.

Notes:

Recipe courtesy of Cake Whiz

Mexican Pure Vanilla Extract 4oz

Mexican Pure Vanilla Extract

Tahitian Pure Vanilla Extract 4oz

Tahitian Pure Vanilla Extract