Chocolate Cherry Cupcake

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Chocolate Cherry Cupcake
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Health Score:
5,0 / 10
1 hr


For the cupcake
185 grams dark Chocolate
100 grams dried, chopped Cherries
100 grams butter
100 grams sugar
125 milliliters milk
1 egg
3 Tbsps Yogurt (0.1% fat)
250 grams Pastry flour
2 tsps cornstarch
1 Tbsp Baking powder
3 Tbsps cocoa powder
1 pinch salt
silver Paper cupcake liners
To decorate
200 grams powdered sugar
50 grams Marzipan
red Food coloring
1 tsp lemon juice
How healthy are the main ingredients?

Preparation steps


For the cup cake: Preheat the oven to 180°C (approximately 350°F). Cut the chocolate into small pieces with a knife. Melt the butter in a saucepan and add 50 grams of chocolate (approximately 1/4 cup). Melt the chocolate. Whisk the milk, egg, yogurt, and sugar with an electric mixer. Mix the flour, cornstarch, baking powder, cocoa powder, and salt in a bowl. Stir together the milk mixture, chocolate butter, cherries, remaining chocolate and flour mixture into a smooth batter.


Cut tin foil strips and fold multiple times, so that the aluminium strips can stand on their own. Place the foil strips in the muffin tins and then insert a paper liner on the inside of the foil. Keep the walls of the foil as straight as possible. Transfer the batter into the muffin tins and flatten. Bake for about 25-30 minutes. Check to see if the cakes are done with a toothpick. Allow to cool on a wire rack. Remove the aluminum strips.


To decorate: Knead the marzipan with powdered sugar and food coloring until it reaches the desired pink color. Roll out thinly on a table dusted with powdered sugar. Cut out 12 mini-hearts, about 2-3 cm (approximately 1 inch) in diameter. Mix the remaining powdered sugar with the lemon juice. Add a few drops of water to reach the right consistency and glaze the surface of the cupcakes. Place a heart in the center of each cupcake and allow it to dry. Dye the remaining glaze pink and make little dots on the top of the cupcakes.

Serve cupcakes once dry.