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.