Chocolate Cherry Cupcakes With Vanilla Bean Frostin

Name: Chocolate Cherry Cupcakes With Vanilla Bean Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried cherries; 1 cup water; 1 cup unsweetened cocoa powder; 4 ounces bittersweet chocolate, broken (60% cocoa); 2 tablespoons unsalted butter; 3/4 cup light brown sugar; 1 teaspoon vanilla extract; 1 pinch salt; 4 large eggs; 1/2 cup all-purpose flour; 1 teaspoon baking soda; 2 vanilla beans, split; 1 (8 ounce) package reduced-fat cream cheese, softened; 1/2 cup confectioners' sugar, plus 1 tablespoon confectioners' sugar

Servings: persons

1 cup dried cherries
1 cup water
1 cup unsweetened cocoa powder
4 ounces bittersweet chocolate, broken (60% cocoa)
2 tablespoons unsalted butter
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 pinch salt
4 large eggs
1/2 cup all-purpose flour
1 teaspoon baking soda
2 vanilla beans, split
1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup confectioners' sugar, plus 1 tablespoon confectioners' sugar

1
Preheat oven to 350 degrees.
2
Line 2 muffin pans with 16 paper liners.
3
In a small saucepan, combine cherries with water. Bring to a boil. Transfer mixture (cherries and water) to a food processor. Add cocoa, chocolate and butter, and pulse until combined. Cool 1 minute. Add brown sugar, vanilla extract and a pinch of salt, and puree until almost smooth.
4
Pulse in eggs until well combined. Whisk together flour and baking soda in a bowl and add to food processor. Pulse until just combined.
5
Divide batter evenly among pans. Bake in upper and lower thirds of oven until tops are slightly domed and firm to the touch, 18 to 20 minutes. Remove from oven and cool cupcakes in pans on rack for 10 minutes. Remove from pans and cool completely on rack.
6
Scrape vanilla bean seeds into bowl. Add cream cheese and confectioners' sugar and beat well. Pipe or spread frosting on to cupcakes.

857

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup dried cherries, 1 cup water, 1 cup unsweetened cocoa powder, 4 ounces bittersweet chocolate, broken (60% cocoa), and more.

Yes, Chocolate Cherry Cupcakes With Vanilla Bean Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cherry Cupcakes With Vanilla Bean Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions