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A chocolate cherry cupcake on a mini pink pedestal.

High Altitude Chocolate Cherry Cupcakes

Heather Smoke
Moist and soft dark chocolate cupcakes, frosted with fluffy cherry buttercream.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 4 votes
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings18 cupcakes

Equipment

  • Stand Mixer with Whisk Attachment

Ingredients
 

Cupcakes

  • 1 cup all-purpose flour, spooned and leveled
  • ¾ cup + 2 tbsp granulated sugar
  • 6 tbsp unsweetened, Dutch-processed cocoa powder
  • ¼ tsp baking powder
  • ¾ tsp (scant) baking soda
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 2 large eggs
  • ½ cup whole milk
  • ½ cup full-fat sour cream
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup fresh cherries (about 20 cherries or 4.5 oz), pitted and chopped

Buttercream

  • ¾ cup tart cherry juice, reduced to 1/4 cup, OR 1/4 cup cherry preserves
  • 1 ½ cups unsalted butter, softened to room temperature
  • 3 cups powdered sugar
  • 1 tbsp meringue powder
  • tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 ½ tsp vanilla extract
  • 18 fresh cherries, for garnish

Instructions
 

Cupcakes

  • Preheat the oven to 350, and line your cupcake/muffin pans with 18 paper liners.
    If you only have one pan, you can bake 12 cupcakes at a time, while letting the remainder of the batter rest in the bowl.  Without stirring the batter up after resting, gently scoop the batter and re-fill the pan to bake the remaining cupcakes.
  • In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
  • In a separate bowl, whisk together the eggs, milk, sour cream, oil and vanilla.  Add the wet ingredients to the dry and whisk until well combined, about 1 minute.
  • Fold in the chopped cherries.
  • Use an ice cream scoop or 1/4 cup measuring cup to evenly portion the batter into the pan, filling the cups about 3/4 full.  Bake the cupcakes on the center rack for about 18-20 minutes, until a toothpick comes out clean.  Cool several minutes in the pan, then carefully transfer to a wire rack to cool completely before frosting.

Buttercream

  • Pour the cherry juice into a saucepan. Over medium high heat, bring the juice to a boil and let the juice boil for several minutes until it's reduced down to 1/4 cup. Cool completely.
    If using cherry preserves to flavor the buttercream, puree them in a small food processor to get rid of any chunks of fruit that will clog your piping tip.
  • In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute on medium speed until smooth. Add the cooled, reduced cherry juice (or the pureed preserves), and beat until smooth.
  • With the mixer on low, gradually add the powdered sugar, meringue powder, salt and vanilla.  Increase speed to medium-high and whip for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy. Turn the speed down to "stir" and mix for 1 minute to get rid of air bubbles.
  • Pipe the buttercream onto the cooled cupcakes and top with a cherry.
Keyword Cherry, Chocolate, Cupcakes
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