Ingredients:

  • 1 ½ cups (192g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 1 ½ teaspoons vanilla extract
  • 1 large egg + 1 large egg white
  • 1 cup (240ml) buttermilk
  • ¾ cup (180ml) hot strong brewed coffee
  • 1 cup (150g) fresh or frozen pitted cherries, chopped
  • 1 cup (227g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • ¼ cup (60ml) cherry juice
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Maraschino cherries, for garnish (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together sugar, oil, vanilla extract, egg and egg white until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  5. Slowly pour in the hot coffee and mix until smooth.
  6. Gently fold in the chopped cherries.
  7. Fill each cupcake liner about 2/3 full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
  11. Gradually add the powdered sugar, beating until smooth.
  12. Add the cherry juice, vanilla extract, and salt. Beat until light and fluffy. Add more powdered sugar for desired consistency or more cherry juice for more flavor.
  13. Once the cupcakes are completely cooled, frost with the cherry buttercream.
  14. Top with a maraschino cherry (optional).