Chocolate beer muffins with cherries are a delicious and mouth-watering dessert that is perfect as a sweet treat to the dessert table. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Of the huge variety of sweet pastries, many housewives opt for small cupcakes, which is not surprising. Since the time for kneading the dough takes a few minutes, and they are baked very quickly. Literally 35 minutes and ready-made cupcakes will flaunt on your table. This pastry attracts with the fact that these muffins can be made varied every time, adding any flavoring ingredients to proven recipes: cocoa, dried fruits, nuts, candied fruits, berries. Therefore, if you do not have cherries, then you can take absolutely any additives.
Chocolate beer cakes made from biscuit dough with cherries are obtained with a bright taste, and cherries pleasantly set off the chocolate taste with a slight sourness and add juiciness to baked goods. The smell and taste of beer in the recipe is not felt at all. During baking, under the influence of high temperature, all beer alcohol evaporates. Therefore, such a product can be given to children without fear. You can take black or milk chocolate, but always with a cocoa content of at least 65%. Good quality cocoa powder will also work. I recommend using butter with a fat content of 82-83%. Having tried to cook this recipe once, it will surely become a real find for you. A minimum of products and time - and a great dessert is ready!
- Caloric content per 100 g - 326 kcal.
- Servings - 10-12 pcs.
- Cooking time - 40 minutes
Ingredients:
- Flour - 250 g
- Butter - 75 g
- Salt - a pinch
- Eggs - 2 pcs.
- Cherries - 150 g
- Sugar - 100 g
- Cognac - 30 ml
- Baking soda - 1 tsp
- Cocoa powder - 2 tablespoons
- Light beer - 150 ml
Step by step preparation of chocolate beer cupcakes with cherries, recipe with photo:
1. In a bowl, place room temperature diced butter and add sugar. Do not melt the butter, it should be soft. Therefore, remove it from the refrigerator beforehand.
2. With a mixer, beat the butter and sugar until white to break up the sugar grains as much as possible. Add eggs to the dough one by one and knead with a mixer.
3. You will get a homogeneous lemon-colored butter-egg mass.
4. Pour room temperature beer and cocoa powder into a mixing bowl. Stir well to dissolve the cocoa completely.
5. Put the oil mass in the coffee and beer liquid and mix well.
6. Add flour mixed with baking soda and a pinch of salt to the dough. It is advisable to sift the flour through a fine sieve so that it is enriched with oxygen. This will make the cupcakes more tender, softer and more fluffy.
7. Knead to a smooth, lump-free dough. This is most conveniently done with a whisk or mixer. The consistency of the dough should be like thick sour cream.
8. Add cherries to the dough and mix well. It is advisable to add cherries without seeds, so remove them first. Frozen cherries are fine, but thaw them first.
9. Pour the dough into the tins, filling 2/3 of them full. These can be iron, silicone or paper molds. Do not lubricate silicone and paper molds with anything, and oil the iron molds with butter. You can also bake cupcakes in one large pan. But then the baking time will increase to 40 minutes.
10. Preheat oven to 180 degrees and send muffins to bake for 15 minutes. Check readiness with a puncture of a wooden toothpick: it must be dry without sticking. Saturate the finished muffins with cognac and brush with icing or fondant if desired.
See also a video recipe on how to make chocolate cupcakes with cherries.
