Login to Save Like

Ingredients

• Ingredients:
• 1 cup plus 2 tablespoons (2 & 1/4 sticks) unsalted butter, room temperature, plus more for tins
• 1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder, plus more for tins
• 2 & 1/2 cups plus 2 tablespoons all-purpose flour
• 2 teaspoons baking soda
• 1/8 teaspoon salt
• 1 cup granulated sugar
• 1 cup packed dark-brown sugar
• 3 large eggs, room temperature
• 3/4 cup sour cream
• 1 & 1/2 cups buttermilk
• 1 jar (12 ounces) preserved cherries in light syrup (I used a can of cherry pie filling)
• 2 tablespoons kirsch (cherry-flavored brandy) (I used more because I didn't have the syrup from the jarred preserved cherries)
• Pastry Cream (I used a small box of vanilla pudding, cooked variety)
• Chocolate Ganache Glaze
• Ingredients for Pastry Cream:
• 4 large egg yolks
• 1/2 cup sugar
• 1/2 cup cornstarch
• Pinch of salt
• 2 cups milk
• 1 & 1/4 teaspoons pure vanilla extract
• Ingredients for Chocolate Ganache Glaze:
• 6 ounces semisweet chocolate, finely chopped
• 2/3 cup heavy cream
• 1 tablespoon light corn syrup

Description

Directions: 1. Preheat Oven To 350 Degrees. Brush Standard Muffin Tins With Butter; Dust With Cocoa Powder, Tapping Out Excess. Whisk Together Flour, Cocoa, Baking Soda, And Salt.…

Cook Eat Share