These are muffins, not cupcakes. Why? Because I ate them for breakfast.
It doesn't matter that they were full of sugar and chocolate chips. The glaze was so thin that it didn't count as icing.
What do you want to know about muffins? The word muffin first appeared in print in 1703 and was spelled moofin. Three states have state muffins, and unfortunately I have never lived in one.
Another source says that the yeast based English muffin is Welsh and might date back to the 10th or 11th century. The America quick bread version was developed in the late 18th century following the advent of pearlash, a chemical raising agent akin to baking soda or baking powder.
This extravagant muffin combines chocolate and tart cherry, a match made in heaven. The cherry pie filling recipe came from allrecipes.com. I only made half. The muffin recipe came from King Arthur. I only used a half a cup of chocolate chips.
The cherry filling ingredients are 2 cups pitted tart red cherries, 1/2 cup white sugar, and 1/8 cup cornstarch. The muffin ingredients are 2/3 cup cocoa powder, 2 cups flour, 1 1/2 cups light brown sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 3/4 teaspoon salt, 1/2 cup chocolate chips, 2 large eggs, 3/4 cup milk, 2 teaspoons vanilla, 2 teaspoons vinegar, and 1/2 cup melted butter. The glaze ingredients are 1 teaspoon jam, 1 teaspoon lemon juice, and less than a cup of powdered sugar.
I made the cherry pie filling the night before so that it had time to cool completely. I placed the cherries over medium heat, covered it with a lid, and simmered the fruit for ten minutes. I stirred regularly. The cherries soften and release some of their juices.
I thoroughly combined the sugar and cornstarch.
After ten minutes, I added the sugar and cornstarch mixture into the simmering cherries.
I let the fruit simmer for another two minutes. The filling tightened up. I let the filling cool before adding it into the muffins.
To prepare the muffins, I whisked the cocoa powder, flour, brown sugar baking powder, baking soda, and salt together.
I added the chocolate chips and whisked again.
In another container, I whisked together the milk, eggs, vanilla, and vinegar.
I poured the milk mixture and melted butter into the dry ingredients.
I stirred the batter until just combined. I should not have used a whisk.
I scooped a heavy tablespoon of batter into each paper liner. I made a little indent in the batter and dolloped a heathy teaspoon of cherry filling into each muffin. I wish I had used more filling. I had some leftover, and I would have liked more in the muffins.
I covered the cherry filling with another scoop of batter. The muffins baked for 20 to 25 minutes at 350 degrees.
I made the glaze while the muffins cooled completely. I stirred the jam and lemon juice together. I then gradually added the powdered sugar and stirred after each addition. I stopped adding powdered sugar when the glaze had a satisfactory consistency.
I smeared a little glaze on each muffin. How pretty!
I enjoyed the cherry and chocolate combination. The chocolate was bold and satisfying. The texture was good but a tad dry. I might have overcooked the muffins a bit.
I was pleased with the cherry pie filling recipe. I'll make it again. It was firm and perfectly balanced between sweet and tart. Overall, they were appealing and enjoyable muffins!