This cake harkens back to those cherry chip boxed cake mixes of my childhood. Does that flavour still exist? I haven’t seen it in stores in years! But instead of being topped with a classic frosting, these are topped with a glossy ganache. It’s like a much needed upgrade on Cherry Cordials.
Cherry Chip Cupcakes with Chocolate Ganache
Maraschino cherries were weirdly hard to find in my local grocery stores!(Adapted from Creme de la Crumb)Ingredients: (For the cake)1 1/2 sticks of unsalted butter1 1/2 cups of sugar2 1/4 cups of sugar1 tablespoon of baking powder1/2 teaspoon of salt3/4 cup of milk6 egg whites1/2 teaspoon of almond extract3 tablespoon of cherry juice (from the cherry jar)1 10 oz jar of maraschino cherries (chopped finely)(For the frosting)2 cups of heavy cream16 oz semi-sweet chocolate, chopped
The ganache starting to set on top of the cupcakes.Instructions:
Preheat oven to 350 F. Prepare your cupcake tray. In a large bowl, mix together the butter and sugar until it is light and fluffy. In a separate bowl, stir together milk, egg whites, almond extract and cherry juice. In a third bowl, whisk together flour, baking powder and salt.
Alternate adding the dry and wet mixtures into the sugar/butter mixture. Mix well until a smooth batter has formed. Lastly, fold in your chopped cherries. Fill your cupcake liners 2/3 full. Bake for 20-25 minutes or until golden.
Allow the cupcakes to cool completely. Whilst they are cooling put your chopped chocolate in a heatproof bowl. Add your heavy cream to a saucepan and heat until just boiling. Remove your cream from the heat quickly and pout over the chocolate. Allow the chocolate to sit in the cream for a minute or two before starting to mix it all together. Then stir it thoroughly until a smooth, glossy ganache has formed. Refrigerate for about 20 minutes or until completely cool before starting to frost your cupcakes.
Look at those glorious cherry chunks!
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