About the Cherry reduction
This cherry reduction is so simple and versatile! You can spoon this over ice cream, use as a cake filling, or modify to be a pie filling! For an awesome cherry buttercream try running a batch of this through the food processor and mixing into either the American buttercream from this recipe or a batch of ultra-creamy Swiss Meringue buttercream. I topped my cupcakes with a fresh cherry but they’re much easier to eat if you add some of the pitted reduced cherries to the top.
If you love cupcakes then check these recipes out!
The BEST Vanilla Cupcakes Chocolate Cupcakes Strawberry Cupcakes German Chocolate Cupcakes
Pro Tips For Making Chocolate cherry cupcakes
Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. You can substitute whole milk yogurt for the sour cream if desired. Add a few tablespoons of cherry liqueur to the reduction for an added depth of flavor. You can burn off the alcohol while the mixture reduces or add it off heat for a spiked treat. Use an ice cream scoop to add the batter to the cupcake papers for evenly distributed batter with less mess! I like to use dutch processed coca as it’s less acidic and gives a bit fudgier, dark cupcake but natural processed will work too!
If you’ve tried this chocolate cherry cupcake recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
