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Chocolate Covered Cherry Cupcakes

Source: Cake from Martha Stewart
  • 90 minutes
  • Serves

INGREDIENTS

36

fresh cherries

6 oz

chopped semi-sweet or dark chocolate, divided

12 tbsp

unsalted butter

1/2 cup

+ 2 Tbsp Dutch-process cocoa powder

1/2 cup

+ 2 Tbsp cups hot water

1 1/2 cups

+ 1 Tbsp all-purpose flour, divided

1/2 tsp

salt

1/2 tsp

baking powder

1/2 tsp

baking soda

1 cup

sugar

2

large eggs

2 tsp

vanilla

1/2 cup

sour cream (I use 0% Fage)

Baking spray

4

egg whites

1 1/4 cups

sugar

3 sticks

unsalted butter, at room temp

1/3 cup

cherry puree (about 1 dozen pitted fresh cherries processed in a small food processor or blender)