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Cupcake - Cherry Chocolate Cupcakes Recipe

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This recipe for Cupcake - Cherry Chocolate Cupcakes, by , is from The Fujitani Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lynne Fujitani


One package of Betty Crocker Gluten-free cake mix OR
• 2 cups Sugar
• 2 cups All-purpose Flour
• 1/4 teaspoon Salt
• 1/2 cup Buttermilk
• 2 whole Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla
• 2 sticks 1 Cup Butter
• 4 Tablespoons (heaping) Cocoa Powder
• 1 cup Water, Boiling
• 2 cans of Canned Pitted Cherries

GANACHE –enough for 24 cupcakes
• 4 ounces, Chocolate chips
• 1/2 cup Heavy Cream
• 3 Tablespoons Corn Syrup
• 1 teaspoons Vanilla Extract

Preheat oven to 350 degrees. Use 24 muffin cups. Or grease muffin cups.
Make Betty Crocker cake mix OR
To make the cake batter, combine flour, sugar, and salt. Set aside.

In a separate container, combine buttermilk, eggs, baking soda, and vanilla. Stir to combine and set aside.

In a saucepan, melt butter over medium heat. Add cocoa powder and stir to combine. Add boiling water, allow to bubble for a few seconds, then turn off heat.
Pour chocolate mixture over flour mixture. Stir a few times to cool the chocolate. Pour buttermilk mixture over the top and stir to combine.

Add 3 canned cherries to each muffin cup before adding the batter.
Pour 1/4 cup cake batter into each muffin cup

Bake for 20 minutes. Allow to cool for 5 minutes in the pan, then remove cupcakes and allow to cool on a baking rack.

To make the ganache, heat cream and corn syrup over medium heat. Put chocolate chips in to a bowl. Add vanilla to cream mixture, then pour cream mixture over the top of the chopped chocolate. Whisk together until melted, smooth, and glossy. Dunk or spoon over cupcakes. Allow to cool and set.
Dip fruit like raspberries into leftover ganache.

Number Of Servings:
Number Of Servings:
24 cupcakes




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