High Hat Chocolate Cherry Cream Cupcakes
These decadent cupcakes combine rich chocolate bases, sweet cherry filling, and a fluffy meringue topping drizzled with chocolate for a stunning and delicious treat perfect for any celebration.
Equipment
- Oven
- Cupcake Pan
- Mixing Bowls
- Electric Mixer
- Piping Bag
- Microwave-safe bowl
Ingredients
Cupcake Base
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
Cherry Filling
- 1 cup cherry filling
Meringue Topping
- 3 egg whites
- ½ tsp cream of tartar
- ¾ cup granulated sugar for meringue
Chocolate Drizzle
- 1 cup chocolate chips
- 1 tbsp vegetable oil
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add butter, eggs, vanilla, and milk. Beat with an electric mixer until smooth.
- Fill cupcake liners two-thirds full with batter.
- Bake for 18–20 minutes. Let cool completely.
- Core each cupcake center and fill with cherry filling.
- Whip egg whites and cream of tartar until soft peaks form, then gradually add sugar until stiff peaks form.
- Pipe meringue onto cupcakes in tall swirls.
- Melt chocolate chips with oil and drizzle over meringue.
- Allow chocolate to set before serving.
Notes
For extra flair, toast the meringue lightly with a kitchen torch. Substitute gluten-free flour or plant-based ingredients for dietary needs.