Ingredients
3ozbittersweet chocolate,finely chopped
⅓cupunsweetened cocoa powder,regular or dutch processed
¾cupwater,hot
¾cupbread flour
¾cupgranulated sugar
½tspsalt
½tspbaking soda
¼cupcanola oil,plus 2 tbsp
2large eggs
2tspwhite vinegar
1½tspvanilla extract
1¼cupscherry pie filling
1½cupsheavy cream
¼cupgranulated sugar
chocolate,or real chocolate sprinkles, finely chopped, for garnish
Preparation
Preheat the oven to 350 degrees.
Place the chopped chocolate and cocoa powder in a medium bowl, then pour the hot water over the chocolate mixture and whisk until smooth.
Transfer bowl to refrigerator and chill for 20 minutes, stirring once halfway through chilling, until cooled.
In a mixing bowl, whisk together the flour, granulated sugar, salt and baking soda.
In a separate mixing bowl, whisk together the canola oil, eggs, vinegar and vanilla. Pour the chocolate mixture into oil mixture and stir until well combined, then add flour mixture and whisk until smooth.
Divide batter evenly among 12 paper lined muffin cups, about ¼ cup in each.
Bake in the oven for 17 to 19 minutes until toothpick inserted into center comes out clean.
Allow cupcakes to cool in baking tin several minutes, then transfer to a wire rack. Cool completely.
Cut a hole in the centers of each cupcake, big enough to fit 1½ tablespoons of filling. Add about 1½ tablespoons of cherry pie filling to holes in cupcakes.
In a mixing bowl, using an electric hand mixer, whip heavy cream on high speed until soft peaks form. Add ¼ cup granulated sugar and whisk until stiff peaks form.
Pipe whipped cream over cupcakes then top each with a cherry and garnish with finely chopped chocolate or sprinkles.
Allow to rest at room temperature for about 20 minutes.
Serve and enjoy.
