Ingredients

Cake

• 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

Filling

• 162 g Tree Top IQF Dark Sweet Cherries, halved
• 118.50 g water
• 28.20 g cornstarch

Directions

Cake:

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.

Filling:

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.