Tree Top


Chocolate Cherry Cupcakes



350 g all-purpose flour

300 g sugar

100 g unsweetened cocoa powder

12 g baking powder

1.50 g salt

200 g butter

300 g egg

245 g milk

118.5 g water

2.50 g vanilla

9.80 g white vinegar


162 g Tree Top IQF Dark Sweet Cherries, halved

118.50 g water

28.20 g cornstarch




Preheat oven to 350 F. Line muffin pan cups with paper cups.

In a large mixing bowl, combine all ingredients at medium speed until mixture is smooth. Fill paper cups ¾ full.

Spoon a teaspoon of filling into center of each cupcake and bake for approximately 20 minutes. Cool on wire rack. Frost with cream cheese frosting when cooled.


In a medium saucepan, combine water and cornstarch. Stir to dissolve cornstarch. Add frozen cherries and bring to a boil, stirring occasionally. Reduce to a simmer and stir until mixture thickens.

Remove from heat and cool.