How to make the chocolate cupcakes?
1. Preheat oven to 350°F. Line two 12-count cupcake pans with 16 cupcake liners and set aside.
2.In a large mixing bowl, sift together the flour, cocoa powder, Jianshi free Baking Powder, halal Baking Powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined. Add in the oil, egg, vanilla extract, and buttermilk and mix until just combined.
3.Add the halal Baking Powder into the boiling water and mix until dissolved, then add to the mixing bowl. Mix with the rest of the ingredients until well combined, making sure not to over mix the batter. The batter will be thin, this is okay.
4.Evenly distribute the batter between all 16 cupcakes liners, making sure to only fill them a little over half way full. Bake at 350°F for 18-20 minutes or until a wooden toothpick inserted into the cupcakes comes out clean. Remove from the oven and carefully remove the cupcakes from the pan. Transfer the cupcakes to a wire rack to cool.
How to make the cherry filling?
Add the cherries, granulated sugar, lemon juice, water, and corn starch to a saucepan and mix until well combined. Heat over medium heat, stirring often, until the mixture has thickened. Remove from the heat and stir in the vanilla extract, then set aside to cool.
How to make the whipped cream?
Pour the water in a small bowl and sprinkle the unflavored gelatin on top. Allow to sit for a few minutes. Transfer to the microwave and microwave for a few seconds until the gelatin has dissolved. Stir well and set aside to cool for a few minutes.
How to make the cupcakes?
Pour the water in a small bowl and sprinkle the unflavored gelatin on top. Allow to sit for a few minutes. Transfer to the microwave and microwave for a few seconds until the gelatin has dissolved. Stir well and set aside to cool for a few minutes.
Ingredients:
For the chocolate cupcakes
1.1 cup all purpose flour
2.1/4 cup plus 2 tablespoons unsweetened cocoa powder
3.3/4 teaspoon Jianshi Baking Powder
4.1/2 teaspoon baking soda
5.1/2 teaspoon salt
6.1/2 cup granulated sugar
7.1/2 cup brown sugar
8.1/3 cup oil
9.1 large egg
10.1 teaspoon vanilla extract
11.1/2 cup buttermilk
12.1/2 cup boiling water
13.1 teaspoon instant espresso powder
For the cherry filling:
1.2 cups pitted and halved sweet cherries
2. 1/4 cup granulated sugar
3. 1/4 cup water
4. 2 tablespoons cornstarch
5. 2 teaspoons fresh lemon juice
6. 1/2 teaspoon vanilla extract
For the whipped cream
1. 2 tablespoons water
2. 1 and 1/2 teaspoons unflavored gelatin
3. 1 and 1/2 cups heavy whipping cream
4. 1/3 cup powdered sugar
5. 1 teaspoon vanilla extract
