- Cook Time
- Prep Time
- 2 sticks butter
- 10 1/2 ounces dark chocolate, chopped
- 3 eggs, beaten
- 1 teaspoon pure vanilla extract
- 2 1/2 cups flour
- 2 cups sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 tablespoons bourbon (optional)
- 1 cup cherry preserves
- Confectioners' sugar, for dusting
- 1 24 ounce jar pitted sour cherries
Position a rack in the center of the oven and preheat to 350 degrees . Line 2 muffin pans with baking liners. In a large saucepan, melt the butter in 2 cups water over medium heat. Remove from the heat. Whisk in the chocolate until melted. Whisk in the eggs and vanilla, then the flour, sugar, baking soda and salt.
Divide the batter among the cups, filling to just below the rim. Bake until a toothpick inserted in a cupcake comes out clean, about 25 minutes. Let cool completely in the pans.
In a small bowl, stir the bourbon, if using, into the preserves. Using a cupcake corer or a paring knife, cut a 1-inch-deep hole into each cupcake. Dust with confectioners' sugar. Place one sour cherry in each hole. Fill with 2 tsp. of the preserves. Top with 3 more cherries.