INGREDIENTS
1 cup all-purpose flour
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
1/2 cup cherry preserves
FROSTING:
3 large egg whites
3/4 cup granulated sugar
1/4 tsp cream of tartar
1 tsp vanilla extract
CHOCOLATE COATING:
8 oz bittersweet chocolate, chopped
2 Tbsp oil
INSTRUCTIONS
- Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, and stir in vanilla extract.
- Alternate adding the dry ingredients to the butter mixture with buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Fold in cherry preserves, then evenly distribute the batter among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
For the frosting:
- Combine egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water. Whisk constantly until the sugar dissolves and the mixture reaches 160°F (70°C).
- Transfer the mixture to a stand mixer and beat on high speed until stiff peaks form and the mixture is glossy. Add vanilla extract and beat until incorporated.
- Pipe the frosting onto the cooled cupcakes, creating a high hat shape. Place the cupcakes in the freezer for 15 minutes.
Finally:
- Melt chocolate and vegetable oil together in a heatproof bowl over simmering water, stirring until smooth.
- Dip the frosted cupcakes into the melted chocolate, allowing any excess to drip off
- Place the cupcakes on a baking sheet and refrigerate until the chocolate sets.