Oh my goodness, let me tell you about these high hat chocolate cherry cream cupcakes! They’re like little bites of heaven with their rich chocolate base, fluffy whipped cream, and a luscious cherry filling that just sings of summer. The combination of flavors and textures is simply divine—think moist chocolate cake with a creamy crown and a delightful cherry surprise inside. Every single bite is a celebration, and I can’t help but smile when I bake them. Trust me, once you take a bite, you’ll understand why these cupcakes bring so much joy! They’re perfect for parties, special occasions, or just because you deserve a treat!
Ingredients List
Here’s everything you need to whip up these scrumptious high hat chocolate cherry cream cupcakes. I promise, the ingredients are simple, yet they come together to create something extraordinary!
- 1 cup all-purpose flour: This is your base, giving structure to the cupcakes.
- 1/2 cup unsweetened cocoa powder: For that rich chocolate flavor that you’ll absolutely adore!
- 1 cup granulated sugar: Sweetness is essential; adjust to your taste if you prefer it less sweet.
- 1/2 teaspoon baking soda: This helps the cupcakes rise beautifully.
- 1/4 teaspoon salt: A pinch to balance the sweetness.
- 1/2 cup unsalted butter, softened: Make sure it’s nice and soft for easy mixing!
- 2 large eggs: These add moisture and richness.
- 1/2 cup milk: Whole milk works best for that creamy texture.
- 1 teaspoon vanilla extract: Pure vanilla adds a lovely warmth.
- 1 cup cherry filling: This is the sweet surprise inside that you won’t want to skip!
- 1 cup heavy cream: For whipping up a fluffy topping.
- 8 ounces semisweet chocolate, chopped: This is for that dreamy chocolate drizzle on top.
How to Prepare High Hat Chocolate Cherry Cream Cupcakes
Now, let’s dive into the fun part—making these high hat chocolate cherry cream cupcakes! It’s a simple process, and I promise you’ll enjoy every step. First, we’ll prepare the batter, then bake those beauties, and finally, assemble them into delightful treats!
Preparing the Cupcake Batter
In a large mixing bowl, start by whisking together the all-purpose flour, cocoa powder, granulated sugar, baking soda, and salt until well combined. This ensures that every bite is equally delicious! Next, add in the softened butter, eggs, milk, and vanilla extract. Beat the mixture until it’s completely smooth and creamy. Just be careful not to overmix; we want it fluffy, not tough! A few lumps are okay, so don’t stress too much about perfection.
Baking the Cupcakes
Preheat your oven to 350°F (175°C) while you fill your cupcake liners with the batter—about 2/3 full is perfect! Pop them in the oven and bake for 20 minutes. Once they’re done, let the cupcakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. This cooling step is crucial for preventing a gooey mess when we fill them!
Making the Cherry Cream Filling
Once your cupcakes are cool, it’s time to fill them with that delicious cherry goodness! Using a small knife or a cupcake corer, gently remove the center of each cupcake—just a little, don’t go too deep! Fill each cavity with the cherry filling, being careful not to overflow. A little goes a long way, and trust me, the surprise inside is going to be heavenly!
Topping the Cupcakes
Next, let’s whip up that fluffy topping! In a chilled bowl, whip the heavy cream until stiff peaks form. This means it should hold its shape nicely. Use a piping bag or a simple spatula to spread or swirl the whipped cream over each filled cupcake. For a smooth finish, I like to use a spatula to gently smooth it out, making it look all fancy!
Drizzling with Chocolate
Now for the best part: the chocolate drizzle! Melt the semisweet chocolate in a microwave-safe bowl, heating in short bursts and stirring in between until smooth. Let it cool slightly, then use a spoon or a piping bag to drizzle the chocolate over the whipped cream. Don’t forget to chill your cupcakes for about 30 minutes to let the chocolate set. This is when they really come together, and oh, the anticipation is worth it!
Why You’ll Love This Recipe
There are so many reasons to fall in love with these high hat chocolate cherry cream cupcakes! Not only are they a treat for your taste buds, but they also come together quickly, making them perfect for any occasion. Here’s why you’ll adore this recipe:
- Quick and easy to prepare, perfect for busy days.
- Decadent chocolate paired with sweet cherry filling creates a delightful flavor explosion.
- Beautifully topped with whipped cream and a glossy chocolate drizzle for a stunning presentation.
- Great for sharing at parties or enjoying as a special treat at home.
- They’re sure to impress family and friends with minimal effort!
Nutritional Information
Here’s the scoop on the estimated nutritional values for each of these delightful high hat chocolate cherry cream cupcakes. Each cupcake contains approximately 250 calories, with 12 grams of fat and 3 grams of protein. You’ll also find around 30 grams of carbohydrates and 20 grams of sugar, which gives them that sweet, indulgent flavor we all love! Keep in mind that these are just estimates and can vary based on your specific ingredients and portion sizes. Enjoy with a little moderation, and relish every bite!
Tips for Success
To make your high hat chocolate cherry cream cupcakes truly spectacular, here are some of my favorite tips! First, ensure your butter is really softened; this makes a huge difference in the texture of your batter. If you’re out of buttermilk, you can easily substitute it with regular milk mixed with a splash of vinegar or lemon juice—just let it sit for 5 minutes. For extra cherry goodness, feel free to fold in some chopped fresh cherries along with the filling!
When whipping your cream, make sure your bowl and beaters are cold for the best results. And don’t be shy with the chocolate drizzle; it’s the finishing touch that makes these cupcakes shine! Lastly, if you want to get creative, try adding some crushed nuts or sprinkles on top of the whipped cream for a fun and festive look. Trust me, these little details elevate the cupcakes to a whole new level!
Storage & Reheating Instructions
To keep your high hat chocolate cherry cream cupcakes fresh and delicious, store them in an airtight container in the refrigerator for up to 3 days. This helps maintain their moisture and flavor. If you want to enjoy them later, you can also freeze them! Just make sure to wrap each cupcake tightly in plastic wrap and then place them in a freezer-safe container. They should last up to 2 months in the freezer. When you’re ready to indulge again, simply thaw them in the fridge overnight—no reheating needed, as they’re best enjoyed chilled!
FAQ Section
Can I use a different fruit filling?
Absolutely! While cherry is delightful, feel free to swap it out for raspberry, strawberry, or even blueberry filling. Each will bring its own unique flavor to the cupcakes!
What if I don’t have heavy cream for the topping?
No worries! You can use whipped topping or even Greek yogurt for a lighter option. Just make sure whatever you use can hold its shape.
Can I make these cupcakes ahead of time?
Yes, you can prepare the cupcakes a day in advance. Just fill and top them with whipped cream and chocolate drizzle right before serving to keep everything fresh!
Why did my cupcakes sink in the middle?
Oh, that can be a bummer! It usually happens if the batter is overmixed or the cupcakes are underbaked. Be gentle while mixing and make sure to bake them until a toothpick comes out clean!
How should I serve these cupcakes?
Serve them chilled for the best experience! They’re perfect on their own, but you can also add fresh fruit or a sprinkle of cocoa powder on top for a little extra flair.
High Hat Chocolate Cherry Cream Cupcakes for Pure Bliss
- Temps Total: 1 hour
- Rendement: 12 cupcakes 1x
- Alimentation: Végétarien
Description
Delicious high hat chocolate cherry cream cupcakes topped with a chocolate shell.
Ingrédients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup cherry filling
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, cocoa powder, sugar, baking soda, and salt.
- Add butter, eggs, milk, and vanilla. Beat until smooth.
- Fill cupcake liners with batter and bake for 20 minutes.
- Let cupcakes cool completely.
- Whip heavy cream until stiff peaks form.
- Fill cooled cupcakes with cherry filling.
- Top with whipped cream.
- Melt chocolate and drizzle over the tops.
- Chill for 30 minutes to set the chocolate.
Notes
- Store in the refrigerator for up to 3 days.
- Use fresh cherries for garnish if desired.
- Adjust sweetness to your preference.
- Temps De Préparation: 30 minutes
- Temps De Cuisson: 20 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cupcake
- Calories: 250
- Sucre: 20g
- De Sodium: 150mg
- La graisse: 12g
- Graisses Saturées: 7g
- Les Graisses Insaturées: 3g
- Les Gras Trans: 0g
- Les hydrates de carbone: 30g
- La fibre: 2g
- La protéine: 3g
- Le taux de cholestérol: 40mg
Mots-clés: high hat chocolate cherry cream cupcakes
