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Black Cherry Cupcakes

Makes 12 cupcakes


  • 0.5 cup Unsalted Butter, softened
  • 2 packages White Chocolate
  • 1.5 cups Sugar
  • 0.5 cups Sugar
  • 3 Eggs, large
  • 2.5 cups All-Purpose Flour
  • 0.5 tsp Salt
  • 3.5 tsps Baking powder
  • 1.25 cups Whole Milk
  • 1 lb Frozen Black Cherries
  • 1 tsp Vanilla


  • Pre-heat the oven to 375F. Grease your desired cake-pan, muffin tin or small ramekins, with butter, then flour, shaking out the excess. This allows the cake to cook to a crispy consistency, but also slips easily from the pan.
  • Sift together flour and baking powder.
  • Simmer in a sauce pot, the cherries and the half-cup of the sugar and vanilla, then puree it with a submersion blender or mash it up with a potato masher. Strain for a smooth batter, or don’t for bits of cherries in the final product.
  • Melt the chocolate and butter together in a small pot on low heat.
  • Stir half the flour into the chocolate and butter.
  • Beat together the eggs and the 1 ½ cup of sugar in a separate bowl.
  • Mix the butter/chocolate/flour into the eggs.
  • Combine everything else into the batter bowl in stages, alternating between wet and dry until all the jam, milk and flour is completely used up.
  • Pour the batter into the greased pan and bake for 40 minutes, or until a toothpick can be pushed into the centre and it comes out clean.