Cherry Kisses

Cupcakes | November 23, 2015 | By

There we are. My very first blog post. I am sooo excited! 

Okay, nahhh, not really. No, I am excited!!! And what would be better than a cherry and chocolate themed cupcake to start my journey as a baking blog “blogger extraordinaire”? 

Kisses are sweet, kisses can be indulgent, kisses can be hot. So, you’ve got all of it – cherries, chocolate and chili!





Cherry Kisses
Yields 12
A chocolate-y cherry surprise with a twist!
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Prep Time
30 min
Cook Time
20 min
Total Time
1 hr 20 min
Prep Time
30 min
Cook Time
20 min
Total Time
1 hr 20 min
The Batter
  1. 100g Butter
  2. 50g Dark Chocolate
  3. 130g Brown Sugar
  4. 2 Eggs
  5. 1 Teaspoon Baking Powder
  6. 1 Pinch of Salt
  7. 180g Flour - Type 45
  8. 5 Tablespoons of Cocoa Powder
  9. 100ml Milk
  10. Chili Powder, to your liking
The Filling
  1. 200g Cherries from a Jar
  2. 3 to 4 Tablespoons of Cornstarch
  3. A bit of Kirsch if you like to
  4. Preheat oven to 180°C, cupcakes need around 20 minutes ill baked afterwards.
  1. Chop chocolate into pieces and melt it gently on low heat with butter in a bowl put over a pot with water. The water should not touch the bowl and not cook. As soon as it is melted, let it cool, measure the sugar and put it with salt into a mixing bowl. Add the now cooled down chocolate mixture and cream it with the sugar on medium speed. Add the eggs one by one.
  2. Mix baking powder, cocoa and flour together and sift it over the creamy mass. Mix it on slow speed and add milk. You can now also add chili powder - but be careful to not overpower the chocolate.
  3. Fill the batter evenly into 12 muffin tins - use muffin cases, they are making your life a lot easier.
  4. Bake for 20 minutes on 180°C. After 15 minutes - depending on your oven - check with a tooth pick if cake is still wet. If nothing sticks to the pick, get them out and let the muffins cool.
  5. While letting them cool you strain the cherries from the jar of their juice and put it into a pot. Put cherries into a blender, they do not need to be overly smooth, leave some chunks. Heat the cherry juice gently with Kirsch and cornstarch. When it starts to thicken, add your pureed cherries. The cherry mass will now thicken properly, if it is still too liquid, add more cornstarch. Take care and avoid lumps. If it thickens properly like jam, remove it from stove and let it cool.
  6. The cupcakes should now be cooler, create a small hole with a coffee spoon in the cake which you can then fill with your Kirsch jam.
  7. Frost your cupcakes when they are completely cooled. You can use whipped cream or a rich chocolate frosting. Top it with chocolate sauce and a cherry.
La Petite Cerise


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