YOU WILL NEED
Cupcakes:
2 tbsp vegetable oil
6 tbsp unsalted butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
2 large eggs
2 tsp vanilla extract
1 cup all-purpose flour
6 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cup milk
3/4 cup black cherry preserves
Frosting:
1/2 cup butter, softened
4 ounces cream cheese, softened
4 ounces dark chocolate, melted
1 tsp vanilla extract
1/4 tsp salt
1/2 cup unsweetened dark cocoa powder, sifted
1/2 cup powdered sugar, sifted
LET’S DO THIS!
1 Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners. Set aside.
2 For the cupcakes- In a large bowl/ stand mixer, beat together the oil, butter, and sugars until fluffy. Add the eggs one at a time beating well after each addition. Beat in the vanilla.
3 In a separate bowl, sift the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk. Gradually add the flour mixture to the butter mixture alternating with the milk, begin and end with the flour mixture. Beat until well blended.
4 Spoon 2 tbsp of batter into the paper lined muffin pans. Bake for 15-20 minutes or until a toothpick inserted into the center comes out with only a few dry crumbs. Remove cupcakes immediately from pans, and cool completely on a wire rack.
5 Use the point of a sharp knife to cut a small well in the top center of the cupcakes and fill with cherry preserves. Replace the top portion of the cupcake and start the frosting.
6 For the frosting- In a large bowl, beat the melted chocolate with the softened butter and cream cheese.
7 Add the cocoa, vanilla extract, salt and powdered sugar and beat until smooth and desired consistency. (Add more sugar if needed).
8 Pipe or spread onto cooled cupcakes as desired.