Bing Cherry Chocolate Cupcakes
Cherries and chocolates are well-known as a deliciously decadent combination. Here, the fresh cherries baked into the chocolate soften and release their sweet flavor into the bitter sweetness of the chocolate.
- 8 oz butter at room temperature
- 3/4 cup sugar
- 2 eggs, beaten
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup unsweetened cocoa
- 1 cup milk
- 1 1/3 cups pitted cherries, halved
- Preheat oven to 400 degrees F. Cream together the butter and sugar using a wooden spoon or an electric mixer 4 to 5 minutes, until fluffy and light. Slowly beat in the eggs. In a bowl whisk together the flour, baking powder, salt, and cocoa. Add this to the egg mixture along with the milk and mix just long enough to blend the ingredients, no more than 20 seconds. Fold in the halved cherries, no more than another 10 seconds. Let rest 10 minutes, then fill greased muffin cups to the brim with the batter. Bake until a toothpick inserted in the middle comes out clean, about 20 to 25 minutes. Remove and let cool 10 minutes before unmolding.
Calories from Fat 150 (48%)
(26%)Total Fat 17g
(52%)Saturated Fat 10g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrate 37g
(8%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.