Chocolate Cherry Cupcakes
(Makes approx 1 dozen)
1 cup AP flour
1/2 cup sugar
1/2 cup dark cocoa
1/2 tsp kosher salt
1/2 tsp ground espresso
3/4 tsp ground vanilla or 1 tsp pure vanilla extract
1 tsp baking soda
3/4 tsp baking powder
1 extra large egg
1/3 cup olive oil
1/2 cup warm water
1/2 cup full fat buttermilk
1 cup whole cherries (pitted, fresh or frozen)
Sliced pistachios (optional)
Preheat oven to 350F
In a large bowl, whisk the flour, sugar, cocoa, salt, baking powder, baking soda, espresso, and ground vanilla.
Add the olive oil, egg, and warm water. Mix well with a whisk and slowly add the buttermilk until incorporated.
Fill baking cups 3/4 of the way (as they will rise) and place a cherry or two on top of the batter (do not push down), and sprinkle with pistachios if using.
Bake for approx 23 minutes until they’ve risen and have a slightly soft centre. Remove and cool completely before dusting with icing sugar of topping with ganache. Enjoy! 🙂
Haute Sucré 