4 tablespoons unsalted butter, melted, plus more for the pan
2 large eggs, room temperature
½ cup buttermilk
½ cup warm coffee
½ cup cherry preserves
1½ cups cold heavy cream
⅓ cup confectioners’ sugar
Chocolate shavings, optional
Preserved cherries, optional
Sat fat 10g
How to Make It
Heat oven to 350° and line a standard 12-cup muffin tin with paper liners. Combine the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl.
Whisk the sugar, butter, and eggs in the large bowl. Add the flour mixture to the sugar and egg mixture in increments, alternating with the buttermilk and coffee, starting and ending with the flour mixture.
Divide the batter between the prepared cups. Bake until a toothpick inserted into the center comes out with just a few moist crumbs, 22 to 25 minutes. Transfer cupcakes to a rack to cool completely.
Once the cupcakes are cool, use a paring knife to cut a small circle out of the top of each. Save the tops and scoop a bit of cake out of the center of each cupcake. Fill each cupcake with about 2 teaspoons of cherry preserves and replace the tops.
Whip the heavy cream and confectioners’ sugar to medium-stiff peaks. Top each cupcake with whipped cream. Garnish with chocolate shavings and cherry preserves, if desired.
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