Moist chocolate cupcakes filled with juicy cherry compote, topped with airy whipped cream and finished with ganache and a cherry on top—because summer deserves indulgence.

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🧁 Ingredients

For the Chocolate Cupcakes:

• 1 cup all-purpose flour

• ½ cup unsweetened cocoa powder

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 2 large eggs

• 1 cup granulated sugar

• ½ cup vegetable oil

• ½ cup buttermilk

• 1 tsp vanilla extract

• ½ cup hot water (or brewed coffee for richer flavor)

For the Cherry Filling:

• 1½ cups pitted cherries (fresh, frozen, or canned)

• 2 tbsp sugar

• 1 tbsp cornstarch

• 1 tbsp water

• ½ tsp almond extract (optional, but enhances cherry flavor)

For the Whipped Cream Topping:

• 1½ cups heavy whipping cream

• ⅓ cup powdered sugar

• 1 tsp vanilla extract

For Garnish:

• Chocolate ganache or chocolate syrup

• Maraschino cherries or fresh cherries with stems

• Chocolate shavings (optional)

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👩‍🍳 Instructions

1. Make the Chocolate Cupcakes:

Preheat your oven to 350°F (175°C).
Line a 12-cup muffin tin with cupcake liners.
In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
In a separate large bowl, whisk together the eggs and sugar until pale and slightly thickened.
Add vegetable oil, buttermilk, and vanilla extract, and mix until smooth.
Gradually mix in the dry ingredients, then slowly add the hot water or coffee, stirring until just combined. The batter will be thin—this is normal.
Fill cupcake liners about ⅔ full and bake for 18–20 minutes, or until a toothpick inserted comes out clean.
Let cupcakes cool completely before filling.

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2. Make the Cherry Filling:

In a saucepan, combine cherries and sugar over medium heat.
In a small bowl, stir cornstarch and water together, then pour into the saucepan.
Cook for 3–5 minutes, stirring constantly, until the mixture thickens and becomes glossy.
Add almond extract if using. Remove from heat and let cool completely.

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3. Core and Fill the Cupcakes:

Using a cupcake corer or small knife, carefully remove a small center from each cupcake.
Spoon in about 1–2 teaspoons of the cooled cherry filling into each cupcake.

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4. Make the Whipped Cream:

In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla together using a mixer until stiff peaks form.
Transfer to a piping bag fitted with a large star tip (or use a spoon for a rustic look).

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5. Decorate the Cupcakes:

Pipe a generous swirl of whipped cream onto each filled cupcake.
Drizzle with chocolate ganache or chocolate syrup.
Top each with a maraschino cherry or a fresh cherry and sprinkle with chocolate shavings for a decadent finish.

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🍒 Yield & Storage

• Makes: 12 cupcakes

• Storage: Store in the refrigerator in an airtight container for up to 3 days. Best served chilled!