Oh my goodness, let me tell you about these high hat chocolate cherry cream cupcakes! They’re like little bites of heaven! Imagine a rich chocolate cupcake, moist and fluffy, bursting with sweet cherry filling, and then—wait for it—topped with a cloud of fluffy meringue that’s just begging for chocolate drizzle. It’s such a dreamy combination of flavors: the deep, cocoa notes paired with the bright, tart cherries create a perfect balance that feels luxurious yet so fun! This recipe is special to me because I used to make these for my family gatherings, and they always brought smiles and happy faces. Trust me, these cupcakes are not just desserts; they’re memories waiting to be made! You’re going to love every single bite!
Ingredients for High Hat Chocolate Cherry Cream Cupcakes
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened (make sure it’s nice and creamy!)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (this adds such a lovely tang!)
- 1 cup cherry pie filling (you can also use fresh cherries for a twist!)
- 2 egg whites (for that glorious meringue)
- 1/4 teaspoon cream of tartar (helps stabilize the meringue)
- 1/2 cup granulated sugar (for the sweet meringue topping)
- 1 cup chocolate chips (for that luscious drizzle)
How to Prepare High Hat Chocolate Cherry Cream Cupcakes
Preheat and Mix the Batter
First things first, preheat your oven to 350°F (175°C). This is key for that perfect bake! While that’s warming up, grab a large mixing bowl and combine your dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix them well until they’re nicely blended—about 30 seconds should do it. Now, add in the softened butter, eggs, vanilla extract, and buttermilk. Mix everything together for about 2 minutes until the batter is smooth and silky. You want it to be thick but pourable—just the way a cupcake batter should be!
Bake the Cupcakes
Line your cupcake pan with liners and fill each one halfway with the chocolate batter. Now here comes the fun part! Add a generous spoonful of cherry pie filling right in the center of each cupcake—this is what makes them so special! Bake them in the preheated oven for 20-25 minutes. You’ll know they’re done when a toothpick inserted comes out clean, or with a few moist crumbs. Once baked, let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Patience is key here, my friend!
Make the Meringue Topping
Now, for that dreamy meringue! In a clean bowl, whip the egg whites and cream of tartar using an electric mixer on medium speed until soft peaks form—this usually takes about 2-3 minutes. Gradually sprinkle in the granulated sugar while beating on high speed until stiff peaks form. You want it glossy and smooth, like a fluffy cloud! Be careful not to overmix; we want it to hold its shape beautifully on top of those cupcakes.
Drizzle with Chocolate
Finally, let’s finish these off with chocolate goodness! Melt your chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Once melted, grab a spoon and drizzle the warm chocolate over each meringue-topped cupcake. Let the chocolate set at room temperature for about 10-15 minutes before serving. Trust me, the sight of those chocolate-drizzled meringues is just as delightful as the taste!
Tips for Success
To make sure your high hat chocolate cherry cream cupcakes turn out perfectly, here are some tried-and-true tips! First, ensure your butter is truly softened—this helps the batter mix together smoothly. If it’s too hard, your cupcakes might end up dense. Also, when measuring flour, spoon it into your measuring cup and level it off with a knife; packing it down can lead to dry cupcakes. Keep an eye on the meringue while whipping—stop as soon as you see those lovely stiff peaks forming. Overbeating can make it grainy. Lastly, let your cupcakes cool completely before adding the meringue; this prevents it from melting. And remember, the chocolate drizzle should be warm but not hot to maintain that beautiful sheen. Follow these tips, and you’ll have cupcakes that look as good as they taste!
Variations on High Hat Chocolate Cherry Cream Cupcakes
One of the best parts about these high hat chocolate cherry cream cupcakes is how easily you can customize them! If cherries aren’t your jam, try using fresh raspberries or strawberries for a fruity twist. They’ll add a delightful tartness that pairs beautifully with the chocolate. Feeling adventurous? You can also mix in a pinch of cinnamon or a splash of almond extract to the batter for a warm, cozy flavor! For a more decadent experience, consider adding a layer of chocolate ganache under the meringue—oh wow, talk about indulgent! And if you want to switch things up with the meringue, try adding a bit of cocoa powder for a chocolate meringue topping. The possibilities are endless, so don’t be afraid to get creative and make these cupcakes your own!
Nutritional Information
These high hat chocolate cherry cream cupcakes are not just a treat for the taste buds but also pack in some nutritional details you might want to know! Each cupcake contains approximately 300 calories, with 15g of fat and 3g of protein. You’ll also find about 40g of carbohydrates and 25g of sugar, making them a sweet indulgence! Of course, these values can vary based on the ingredients you use, so feel free to adjust them to fit your dietary needs. Enjoy every bite, but remember, moderation is key when it comes to delicious desserts like these!
FAQ about High Hat Chocolate Cherry Cream Cupcakes
Can I use fresh cherries instead of pie filling?
Absolutely! Using fresh cherries can add a delightful burst of flavor and a bit of tartness to your cupcakes. Just keep in mind that fresh cherries will have a different texture than the pie filling, which is thicker and sweeter. If you go this route, I recommend chopping the cherries and mixing in a little sugar to help release their juices and enhance their sweetness. This will help you maintain that delicious cherry flavor without making the cupcakes too wet!
How do I store leftovers?
To keep your high hat chocolate cherry cream cupcakes fresh and tasty, store them in an airtight container in the refrigerator. They’ll last about 3-4 days, but trust me, they’ll probably disappear faster than that! Just be sure to keep them cool, especially with that lovely meringue topping, which can soften at room temperature. If you want to take them to a party or share with friends, just make sure to pack them carefully so they stay intact!
Can I make the meringue in advance?
While you can whip up the meringue ahead of time, it’s best to do so right before you’re ready to serve the cupcakes. Meringue is a bit finicky and can start to weep (release moisture) if it sits too long, which will affect its texture. If you really need to prepare it ahead, store the meringue in an airtight container at room temperature for a few hours, but I recommend assembling the cupcakes as close to serving time as possible for that perfect fluffy topping!
Why You’ll Love This Recipe
- Quick Prep Time: You can whip these up in just about 45 minutes, making them perfect for last-minute gatherings!
- Decadent Flavor: The rich chocolate combined with sweet cherry filling creates a mouthwatering flavor explosion that’s hard to resist.
- Impressive Presentation: Those tall, fluffy meringues topped with chocolate drizzle look absolutely stunning, making you the star of any dessert table.
- Customizable: Feel free to mix and match flavors with different fruits or add spices to make it your own!
- Kid-Friendly: These cupcakes are a hit with kids and adults alike, bringing smiles to all ages!
- Memorable Treat: Perfect for special occasions or just a fun treat, they’re bound to create sweet memories!
For more delicious dessert ideas, check out Cherry Cheesecake Brownies or Creamy Garlic Parmesan Pasta!
Print
High Hat Chocolate Cherry Cream Cupcakes to Remember
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delicious high hat chocolate cherry cream cupcakes topped with fluffy meringue and chocolate.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup cherry pie filling
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add butter, eggs, vanilla, and buttermilk. Mix until smooth.
- Fill cupcake liners halfway with batter. Add a spoonful of cherry filling on top.
- Bake for 20-25 minutes. Let cool completely.
- Whip egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
- Pipe meringue on top of each cupcake.
- Melt chocolate chips and drizzle over the meringue.
- Let set before serving.
Notes
- Store cupcakes in the fridge.
- Use fresh cherries for a different flavor.
- Adjust sweetness by adding more or less sugar in the meringue.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: high hat chocolate cherry cream cupcakes
