CHOCOLATE CHERRY CUPCAKE

                        Chocolate Cherry CupCake 

Few days back, I was shopping at my nearest super store,I came across a box of fresh red cherry and seriously I could not stop myself from buying it.My cocoa powder  was finished  so I had to buy a cocoa powder also. After seeing both cocoa powder and cherry  together, I got this idea of making Chocolate  Cherry  Cup Cake.As it is said that chocolate  and cherries are a match made in heaven.

The chopped cherries blend into the ultra-rich chocolate cake, giving these cupcakes a cherry flavor .  A chocolate cupcake with a   cherry  filling, topped with a sweetened whipped cream and chocolate, yeah no one could turn it down.
My family  loved these cupcakes, and seriously who wouldn’t?


PREPARATION TIME - 15 Minutes 
BAKING TIME -25 Minutes 
SERVINGS - 12

INGREDIENTS FOR CUPCAKE 
All Purpose  flour or Maida-1Cup
Granuled Sugar - 3/4 Cup 
Cocoa Powder -1/4cup
Milk (at room temperature ) - 1/2cup
Melted Butter or Vegetable Oil-1/2cup
Eggs-2 (if you want to avoid egg,use 3/4cup beaten thick Yougurt )
Baking Powder - 1.5tsp
Baking Soda-1/4tsp
Vanilla Essence - 1tsp 
Chopped pitted cherries(fresh or frozen) -1 1/2 Cup plus 12 fresh cherries with stems for garnish

INGREDIENTS FOR FROSTING 

Cream cheese (at room temperature)-1/2 cup 
Sour cream-1/2cup
Confectioner Sugar  or Icing Sugar -1cup

INGREDIENTS FOR GARNISHING

12 cherries  with stem
Cream Cheese Frosting 
Chocolate Bar-1medium(chopped ) 

METHOD OF MAKING CUPCAKE 

Preheat oven to 350 degree  F or 180 degree C.   

Line 12 muffin cups with paper liners.

In a bowl,add all purpose flour, baking powder, baking soda and Cocoa powder. ..mix them well.

Take another big bowl, add Sugar, Vegetable oil, Vanilla essence. Eggs or beaten Yogurt, Milk...mix them very well until become a creamy texture.

Pour the batter into the flour mixture slowly. ..mix them very well until the dry and wet ingredients are well combined. 

Fold in chopped cherries until just combined. 

Divide the batter among the prepared cups (they will be full).

Bake the cupcakes for 20 to 25 minutes or  until a toothpick inserted into the center comes out clean.

Transfer to a wire rack and let cool completely.

METHOD OF MAKING FROSTING 
Meanwhile, beat cream cheese, sour cream and confectioners’ sugar with an electric mixer or manual mixer until smooth.
 Refrigerate the frosting until very cold, about 2 hours. 

METHOD OF GARNISHING 

Spread the frosting on the cooled cupcakes,sprinkle  chopped  chocolate  and decorate with a cherry on top.