High Hat Chocolate Cherry Cream Cupcakes

"I 'm glad to introduce chocolate cupcake. They are somewhat reminiscent of the "Black Forest" and the candy "Drunken Cherry". Leaf all the photos. The chocolate cap even reminds the Christmas tree, and not something else. The composition contains a wet chocolate crumb of dough, a cap of cream from Italian meringue, hidden under a dark glaze !"
-- @maruskooo
Jump to Section
  • Recipe Card
Prep time 2hrs
Cook time 45mins
Serves or Makes: 10

Recipe Card

For the Cupcakes


  • 3/4 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 2/3 cup sugar
  • 1 egg
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup vegetable oil
  • 3 ounces warm water

For the Cherry Filling


  • 10 frozen cherries
  • 1/4 cup water
  • 2 tablespoons cognac
  • 1 teaspoon cornstarch
  • 2 tablespoons sugar
  • 1/4 cup chocolate

For the Cream


  • 3 tablespoons water
  • 1/2 cup sugar
  • 2 egg whites
  • 3 tablespoons glucose
  • 1/2 teaspoon vanilla extract

For the Chocolate Glaze


  • 1 cup dark chocolate
  • 3 tablespoons unsalted butter, at room temperature

To Make the Cupcakes


  • Step 1

    Preheat the oven to 350˚F. Line a cupcake tin with paper liners. All ingredients should be at room temperature. Sift together the flour, cocoa powder, soda, baking powder and salt. In another bowl, whisk together the egg and sugar for 5 minutes. Add the vegetable oil and whip until smooth for about 1 minute. Add the egg-and-oil mixture and warm water to the flour mixture, beat until combined for 30 seconds. Portion batter into the cupcake tin and bake for 20-25 minutes. Transfer to a rack to cool.

To Make the Filling

  • Step 1

    Soak the cherries in the cognac overnight. Set up a small chocolate mold (or a mini cupcake tin). Melt the chocolate and divide half it among 10 pockets of the tin. Put it in the refrigerator to set. In the saucepan mix and bring to a boil the water and sugar. Add the starch, mixed with 1 teaspoon water. Cook for 3 minutes, then cool and mix with cognac soaked cherries. Add a cherry to each chocolate, then top with the syrup. Put it in the refrigerator to set. Once set, cover with the remaining chocolate.

To Make the Cream

  • Step 1

    Combine the water, sugar and glucose in a small saucepan. Put on medium heat, stirring constantly until the sugar is dissolved. Reduce the heat and cook the syrup to 242˚F (117ºC). At the same time, put the egg whites into a clean bowl and start whisking at medium speed until soft peaks. When the syrup has reached the desired temperature of 242ºF, remove from heat and pour into egg whites in a thin stream, continuing to whisk. Beat for 5-7 minutes.

To Assemble

  • Step 1

    Cut a hole in the in the middle of each cupcake, then drop a chocolate covered cherry inside. Pipe the cream on top, then set cupcake in the fridge for 30 minutes.

To Make the Chocolate Glaze

  • Step 1

    Melt the chocolate, add the oil and allow to cool for 5 minutes. Take the cupcakes out of the refrigerator and dip each one (top first) into the melted chocolate. Set in the refrigerator for 30 minutes before enjoying.