How to make
Oven - 300°F (150°C);
Muffin tin and 12 pcs. of paper muffin cups.
The cherries are pitted and soaked in rum from the night before. In a bowl, mix the flour, salt, cocoa, baking soda and stir with a wire whisk.
In a bowl, beat the soft butter, vanilla and sugar, until a creamy, fluffy and white mixture is obtained, for about 5-7 minutes.
Add the oil and beat again to obtain a liquid mixture similar to mayonnaise. Add the flour mixture in portions, by alternating with the buttermilk and finish off with flour. The bowl is scraped from the bottom with a spatula.
The mixture is distributed in the paper cups and 2/3 of each one is fulled. Bake at 300°F (150°C) for about 25/30 minutes.
Take them out of the oven and cool them completely, then with a not very thick wooden or other similar handle, pierce them right in the middle. Fill them with 1 to 2 canned cherries. Leave them aside.
The cream is whipped well.
The cream cheese is mixed with powdered sugar and vanilla, until a creamy mixture is obtained. Pour the cream and beat again on high speed. If the mixture happens to be more liquid, put it in the refrigerator for about 20 minutes.
Next, fill a piping bag fitted with a medium-sized star shaped tip and use it to pipe out the cream on top of each cupcake. As an extra, place one fresh cherry in the middle of the cream.
They are stored in a refrigerator.
The Chocolate Cupcakes with Cherries and Cream Cheese Glaze is ready.
