Celebrate Team USA and the Olympic Closing Ceremonies with Delicious Chocolate Cherry Cupcakes

by | Aug 6, 2024 | Desserts

Celebrate the USA with these decadent chocolate cherry cupcakes, a delightful fusion of rich chocolate and sweet cherries. Each moist and fluffy cupcake is studded with juicy cherries, creating a fruity flavor in every bite. To elevate the experience, these delectable treats are topped with smooth and glossy ganache icing, adding a layer of velvety richness. Decorate with tiny flags to match your Olympic theme! Makes 24 cupcakes.

For the cake:
1 3/4 cups all-purpose flour
1 3/4 cups sugar
1/2 cup cocoa powder
1/3 cup instant nonfat dry milk
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 can cherry pie filling
1 tsp almond extract
3 eggs
cooking spray, as needed
whole cherries and small flags for decoration

For the frosting:
16 ounces bittersweet chocolate, chopped fine
2 cups cream
24 cupcake wrappers

Combine the flour, sugar, cocoa powder, instant nonfat dry milk, baking powder, baking soda, and salt in a large bowl. Whisk to combine completely.

Whisk the three eggs in a small bowl until the yolks and whites are completely mixed.

Make a well in the center of the dry ingredient and add the can of cherry pie filling, eggs, and almond extract. Stir until no dry lumps remain.

Spoon evenly into 24 cupcake pans lightly sprayed with nonstick cooking spray. Bake for 12-15 minutes or until a toothpick in the center comes out clean. Cool before frosting.

Make the frosting while the cake is cooling. Place the chopped chocolate in a bowl. Heat the heavy cream in a quart-sized, microwave-safe container for 3 to 4 minutes on high until just at a simmer. Watch carefully so the cream doesn’t boil. Pour the cream over the chocolate and let stand for 2 minutes. Whisk until the chocolate mixture is smooth.

Put the ganache in the refrigerator for about 30 minutes to get to room temperature, stirring occasionally until it is slightly thick. Once at room temperature, please place it in the bowl of a stand mixer and whisk on high for 2 to 3 minutes until soft and fluffy. Add to a large piping bag fitted with a star tip and pipe on top of the cupcakes or use a knife to spread over the cupcakes.