This recipe calls for using chocolate chips as the filling, but I think it could be easily adapted to use a variety of fillings.
If you’re not into chocolate chips, you can always substitute them with brown sugar.
I like using a mixture of brown sugar, chocolate chips and melted butter.
Filling 1 cup (250 g) dark chocolate chips 1/4 cup (40 g) unsalted butter 1 large egg 1/2 cup (80 g) all-purpose flour 1 teaspoon baking powder 1/8 teaspoon salt 1 cup sugar 1 cup chopped fresh cherries (about 1 stick) 1 cup granulated sugar 1 teaspoon vanilla extract Directions Preheat oven to 350°F (177°C).
Line a baking sheet with parchment paper.
In a medium bowl, beat the eggs until well blended.
Add the flour, baking powder, salt and chocolate chips.
Beat for 1 minute.
Slowly add in the egg mixture and continue beating until the batter comes together.
Add in the cherries, sugar and vanilla and continue mixing until the dough is smooth and elastic.
Form the dough into a ball.
Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool completely before slicing and serving.
Recipe by Rachel C.S. Bennett from Food & Wine.