Cherry Chocolate Cups Food

CHERRY CHOCOLATE CHIP COOKIES

Steps:

• Add room temperature butter, brown sugar and granulated sugar to a large mixing bowl. Mix with a hand mixer or the paddle attachment of a stand mixer. Mix until smooth and fluffy.
• Pour room temperature egg and vanilla extract into the bowl and mix again. Mix until a smooth mixture remains. Add flour, salt, baking soda, and baking powder to the mixing bowl and mix once more.
• You should be left with a smooth, thick dough. Add chopped cherries and chocolate chunks to the bowl and mix in with a spatula. Pop the bowl into the fridge to chill for 20 minutes.
• Preheat oven to 350F and line a baking sheet with parchment paper. Scoop out 2 tbsp of dough for each cookie and roll into a ball. Place on the baking sheet with space between each cookie.
• Bake at 350F for 20-22 minutes. Remove from the oven and cook on a cooling rack and enjoy!

CHOCOLATE-CHERRY JIGGLER CUPS

Steps:

• Place paper liners in 12 muffin cups; spray lightly with cooking spray.
• Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in ice cubes until melted. Pour evenly into prepared muffin cups. Refrigerate 10 min.
• Add 1 cherry to each muffin cup. Top each with 1 cookie. Refrigerate 1 hour or until firm. Gently peel off paper. Invert onto serving plate to serve.

CHOCOLATE-CHERRY CUPCAKES

Steps:

• Bring cherries, sugar, and lemon juice to a simmer in a medium pot over medium-low heat. Cook until sugar is dissolved, stirring frequently. Remove 2 tablespoons of cherry juice from the pot and place in a small bowl. Stir in cornstarch until thoroughly combined. Add cornstarch mixture to the pot and simmer until thickened and slightly reduced, about 5 minutes more.
• Remove compote from heat and cool completely. Measure out 1 cup for the cupcake batter. Reserve remaining compote, about 6 tablespoons, for the frosting.
• Preheat the oven to 350 degrees F (175 degrees C). Line or grease two standard 12-cup muffin tins.
• Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside.
• Beat brown sugar, butter, and white sugar together in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract. Mix in 1/3 of the flour mixture, stirring until just combined. Pour in 1/2 of the sour cream and cooled coffee; mix until just combined.
• Continue alternating additions of the flour mixture with sour cream and coffee, beginning and ending with the flour mixture, until batter is smooth. Do not overmix. Gently fold in 1 cup cherry compote. Fill each prepared muffin cup 2/3 full of batter.
• Bake in the preheated oven until the tops of the cupcakes spring back lightly when touched, 15 to 18 minutes. Cool in the tins for a few minutes before removing to a wire rack to cool completely.
• Prepare cherry buttercream while the cupcakes are cooling. Beat butter in a large bowl until light and fluffy. Add powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Add 2 tablespoons of cherry compote and beat on medium-high speed until thoroughly combined. Repeat twice more with remaining cherry compote, beating well after each addition. Add heavy cream and beat until frosting is fluffy, 2 to 3 minutes.
• Spread or pipe frosting over the cooled cupcakes.