Healthy chocolate cupcakes with cherry confit

Ingredients

Chocolate Cupcakes

30 grams (1.05 ounces) cornstarch
70 grams (2.47 ounces) corn flour
70 grams (2.47 ounces) rice flour
25 grams (0.88 ounces) cocoa powder
130 grams (4.59 ounces) Greek yogurt
25 grams (0.88 ounces) coconut oil
3 large eggs
10 grams (0.35 ounces) baking powder
25 grams (0.88 ounces) sweetener

Cherry Confit

150 grams (5.29 ounces) cherries
12 grams (0.42 ounces) cornstarch
15 grams (0.53 ounces) sweetener
50 grams (1.76 ounces) water

Frosting

30 grams (1.05 ounces) low-fat dry milk powder
400 grams (14.11 ounces) cream cheese
220 grams (7.76 ounces) low-fat ricotta
1 gram (0.04 ounces) vanilla powder
25 grams (0.88 ounces) sweetener

Equipment

Stand Mixer
A stand mixer with a paddle attachment is ideal for mixing the frosting and batter evenly. Make sure to start at a low speed to prevent splatters.
Mixing Bowls
You’ll need a few different-sized bowls for separating yolks, mixing the batter, and preparing the cherry confit. Glass or stainless steel works best.
Muffin Tin and Liners
Using a muffin tin with liners ensures even baking and easy cleanup. Silicone or paper liners can be used depending on your preference.
Spatula
A flexible spatula is essential for folding ingredients together gently and scraping the sides of the bowls to ensure nothing is wasted.
Cooling Rack
A cooling rack helps cool the cupcakes evenly and prevents the bottoms from getting soggy. Make sure to let them cool completely before filling and frosting.

Instructions

Step 1

1. Separate the egg whites from the yolks. Whip the egg whites with the sweetener until stiff peaks form. Make sure your mixing bowl and beaters are completely clean and dry for the best results.

Step 2

2. In a separate bowl, combine the egg yolks with the melted coconut oil and whip until well combined. Then add the Greek yogurt to the yolk and oil mixture and mix thoroughly. Using room temperature yogurt will help it blend more easily.

Step 3

3. Gently fold the yolk mixture into the whipped egg whites. Add the combined dry ingredients (cornstarch, corn flour, rice flour, cocoa powder, baking powder) in three steps, gently stirring with a spatula after each addition. Fold ingredients in gently to keep the batter airy.

Step 4

4. Fill cupcake molds up to 2/3 of their height with the batter. Bake in a preheated oven at 150°C (300°F) for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Avoid over-mixing the batter to keep the cupcakes light and fluffy.

Step 5

5. For the cherry confit, combine all the ingredients (cherries, cornstarch, sweetener, water) in a saucepan and cook over medium heat until thickened. Let cool before filling the cooled cupcakes. Stir constantly to prevent the mixture from burning.

Step 6

6. To prepare the frosting, drain the cream cheese through a towel for 6-7 hours to remove excess moisture. Combine all the frosting ingredients (drained cream cheese, low-fat dry milk powder, low-fat ricotta, vanilla powder, sweetener) in a mixing bowl and mix thoroughly at low speed with a paddle attachment. Ensure the cream cheese is well drained to prevent a runny frosting.

Servings

These chocolate-cherry cupcakes are a hit on their own, but you can elevate your presentation with a few creative serving suggestions. For a touch of elegance, top each cupcake with a maraschino cherry or a dusting of cocoa powder. Hosting a party? Arrange the cupcakes on a tiered cake stand surrounded by fresh cherries and chocolate shavings for a dramatic display.

Want to pair these delightful treats with a beverage? A rich, dark coffee or a glass of chilled milk makes a perfect on-the-go companion. For a more grown-up gathering, serve these cupcakes alongside a dessert wine like a sweet Riesling or a rich port, which nicely complements the deep cocoa and cherry flavors.

Transform these cupcakes into a decadent dessert plate by serving them with a scoop of vanilla ice cream and a drizzle of warm chocolate sauce. This combination adds an extra layer of indulgence and ensures your guests will be raving about dessert long after the plates have been cleared.

Variations

For a gluten-free option, substitute the cornstarch, corn flour, and rice flour with a gluten-free baking mix available at most supermarkets. Ensure all other ingredients used are certified gluten-free to avoid any cross-contamination.

If you're looking for a vegan variation, replace the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg), use a dairy-free yogurt in place of the Greek yogurt, and opt for a vegan cream cheese for the frosting. Sweeteners and low-fat dry milk powder can also be replaced with their plant-based counterparts.

Faq

Why are my cupcakes not rising properly?
Ensure that your baking powder is fresh and your oven temperature is accurate. Over-mixing the batter can also cause the cupcakes to be dense instead of fluffy.
How can I tell if my cupcakes are done baking?
Insert a toothpick into the center of a cupcake; if it comes out clean, they are done. The tops should also spring back when lightly pressed.
Can I use frozen cherries for the cherry confit?
Yes, frozen cherries can be used. Thaw and drain them before using to ensure excess water doesn’t dilute the confit.
How can I make my frosting firmer?
If your frosting is too soft, chill it in the refrigerator for about 30 minutes to firm up. You can also add a little more powdered milk to thicken it.
What's the best way to store leftover cupcakes?
Store them in an airtight container in the refrigerator for up to four days. Bring them to room temperature before serving for the best texture and flavor.
How can I achieve a perfectly smooth frosting finish?
Use an offset spatula for spreading the frosting evenly. For an ultra-smooth finish, dip the spatula in hot water, shake off excess water, and then gently smooth out the frosting.