Sometimes a girl wakes up on a Monday morning in August and thinks of a recipe that is completely out of season but simply must be made.
Today was that day.
Chocolate Brandy Cherry Cups is that out-of-season recipe.
I am that girl.
And, it is my mission to share it with you just hours after it was created. Mission accomplished. Because I love you. And because chocolate… and cherry… and bourbon…
Preheat oven to 350F.
- 2 cups sugar
- 1/4 cup butter, softened
- 2 3/4 cups flour
- 1/2 cup dark cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 teaspoons vanilla
- 1 cup hot water
- 20 ounce can cherry pie filling
Place dry ingredients into mixer. Place eggs, buttermilk, oil, butter, and vanilla in a container and beat together well. Mix beaten wet ingredients with dry ingredients. Mix in cup of hot water on low speed. Scrape down edges of bowl to be sure to incorporate all ingredients into batter. Mix on medium speed for a couple minutes.
Open cherry pie filling. Stir 1/4 cup of bourbon whiskey into cherries. Set aside.
Spray extra large muffin tins well with baking spray. Place 1/3 cup of batter into muffin tins. Place a dollop (1-2 tablespoons) cherry pie filling on top middle of batter in muffin tins. Place another 1/2 cup of batter over cherry pie filling. This recipe makes 12 large Chocolate Bourbon Cherry Cups.
Bake for about 25 minutes.
- 2 cups powdered sugar
- 2 tablespoons water
Stir together until smooth. Cover with plastic wrap until ready to use.
Allow cakes to cool for 5-10 minutes. Turn upside down onto a baking sheet. Pour frosting over each cake. To fully coat, use a butterknife to frost around edges.
Enjoy warm. Enjoy out-of-season. Enjoy within hours of this ruthless girl’s post.