Hanging with my friend Brad the other day and we came across a recipe he had for cherry brownie, where they used cherry pie filling in their brownie mix. Sounded good to me and reminded me of my father who loves chocolate covered cherries. So I developed this mini cake to showcase that great dark cherry flavor by pairing it with chocolate, cloves, and cinnamon.
Chocolate Dark Cherry Mini Cakes
Cooking spray
12 oz dark cherries, pitted
1c sugar
1 1/2c water
1/2t ground cloves
1t cinnamon
½ lemon rind
1/2c butter
4T cocoa powder
1c sugar
1/2t vanilla
3 eggs
2 1/2c flour
1/2t baking powder
1/2t salt
Optional powdered sugar
Spray 2 muffins tins with cooking spray, set aside.
Cut 12oz dark cherries in 4-6 pieces each, set aside. I used a bag of frozen cherries and found them easier to cut up when they were frozen.
In large saucepan over high heat, bring to a boil 1c sugar, 1 1/2c water, 1/2t ground cloves, 1t cinnamon, and ½ lemon rind minced.
Lower the heat to medium and simmer for 5 minutes, stirring every 30-40 seconds. This will start to thicken.
Add the cherries, increasing the heat to bring the syrup back to a boil. Then lower the heat back down to medium low to maintain a simmer.
Simmer for 10 minutes, stirring often so it does not stick.
Add 4T cocoa powder and simmer another 5 minutes, stirring often.
Turn off the heat and add 1/2c butter (1 stick), swirling or stirring the syrup until the butter is incorporated well.
Let cool 5-8 minutes while you prepare the next few steps (so you don’t have scrambled eggs in your cake).
Preheat the oven to 325.
In a bowl sift together 2 1/2c flour, 1/2t baking powder, and 1/2t salt, set aside.
In a separate bowl beat together 1c sugar and 3 eggs until just combined, then add 1/2t vanilla.
Mix with electric beaters for 1 minute.
Add about 1/2c of the syrup and mix well.
Drizzle in the remaining syrup while beating, then when all has been incorporated, beat for 2 minutes
Scrape down the sides to make sure all is incorporated well.
Add the flour in two batches, mixing just to combine after each addition.
Pour into greased muffin tins, about 1/4c in each tin.
Bake both pans at 325 for 15-18 minutes, rotating trays half way through.
Start checking the cakes at 15 minutes, when a toothpick comes out clean remove them from the oven.
Let cool in the pan for 8 minutes then move to a drying rack to cool completely (or eat them right then and there).
Optional, sprinkle with powdered sugar.
Makes 24 cupcakes.
Note: recipe developed at high altitude, baking time may vary.
