Chocolate Cherry Cupcake – Second Blogiversary

The Chocolate Cherry Cupcake is a fancy moist and rich chocolate cupcakes topped with sweet and sour cherry mascarpone frosting and candied lemon peels.

When I started this Blog 2 years ago I’d have never tought that this whole blogging thing will make me so proud, that it will really be ‘my thing’! It’s a beautiful journey with hard work, lot of engaging with great people and a lot of happy moments!

What happened in the last 2 year of my life?

Best Recipes of 2014

First Blogiversary

Best of 2015

Healthy New Year Six-Week Challenge 2016

Well, it wasn’t boring! I really loved every minute of it…even the ones I didn’t!

My goal for the 3rd year of Blogging is stable readership, engage with my readers and the fellow bloggers more and enjoy every minute of it too!

Now let’s celebrate with this fancy cupcake!

Print Pin

Chocolate Cherry Cupcake

Fancy moist and rich chocolate cupcakes topped with sweet and sour cherry mascarpone frosting and candied lemon peels.

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 21 Cupcakes

Author Anna @ Anna Can Do It!

Ingredients

• 2 cup Flour
• 1/2 cup Butter
• 1 cup Sugar
• 2/3 cup unsweetened Cocoa
• 2 Eggs
• 3/4 cup Milk
• 1/3 cup Greek Yoghurt
• 1/2 cup Dark Chocolate
• Pinch of salt
• Vanilla extract
• 1 tbsp Baking Powder
• 250 gr Mascarpone
• 1/2 Lemon’s Peel
• 250 gr Whipping Cream
• 1 cup Sugar
• 1 pack Gelatin powder
• 1 cup Cherry juice
• Cherry flavor
• Candied Lemon Peels
• 1/2 Lemon’s Peel
• Simple syrup 1 cup sugar, 1 cup water

Instructions

• Pre heat the oven.
• Beat the eggs and the sugar until it’s whitish and airy.
• Melt the butter and add to the egg mixture.
• Pour the milk and the yoghurt on the wet ingredients. Mix them well.
• Slowly add the cocoa powder, then the flour, the baking powder, the vanilla extract and the salt.
• Mix everything together.
• Add cupcake liners to the muffin tin, then add 1-2 tablespoon of mixture to each liners.
• Bake them on middle heat for 20-25 minutes.
• While the cupcakes are baking, let’s make the frosting.
• Whip the whipping cream then put it in the fridge.
• Mix the sugar and the half of the lemon zest with the mascarpone.
• Boil 1 cup of cherry juice with half of the lemon zest and cook the gelatin in it. Add the flavor and the coloring.
• Pour the gelatin on the mascarpone, mix them, then slowly add the whipped cream to them.
• Put it in the fridge for 5-10 minutes.
• Let the cupcakes cool down after you get them out of the oven.
• For the candied lemon zest, use peeler on the remaining half of the lemon, cut the white part out of the lemon peels, then slice the up to really thin slices.
• Cook the peel slices in simple syrup for 10-15 minutes.
• Drain the peels, let them cool on plate.
• Pipe the cream on the cupcakes with a piping bag, decorate it with the lemon peels.

How do you celebrate important events?

What is your favorite dessert?