Spicy Chocolate Cherry Cupcakes with Goat Cheese Frosting
Spice level: medium to hot
Click here for a printable recipe.
Absolutely delicious and family friendly (even with a little Carolina Reaper sauce in it)! You can skip the cherries if you just want plain chocolate cupcakes but I think the cherries add a great flavor and moisture. Throat Punch is my favorite sauce to cook with – in both sweet and savory dishes … after trying this recipe, you will see why.
Ingredients - cupcakes:
1 and 1/3 cups of flour
2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
3/4 cup cocoa powder
1 cup milk (almond, oat and pea milk also work)
1/3 cup plain chevre goat cheese
3/4 tsp vanilla extract
3 tbsp butter softened
1 1/2 cups white sugar
1tsp+ SH’ That’s Hot! Throat Punch sauce (1tsp for low heat, 2tsp-1Tbl for avg heat and 2Tbl for chiliheads)
Baking spray or cupcake papers for muffin tins
Ingredients – Cherry filling:
2 cups of cherries, pitted 1/2 cup water
1/3 cup powdered sugar 1Tbl lemon juice
Ingredients – frosting:
8oz plain chevre goat cheese (softened/room temp) 2 cups powdered sugar
8oz cream cheese (softened/room temp) 1tsp salt
½ cup butter (1 stick), softened 1-2 Tbl+ Cherry juice from filling (optional)
½ tsp or more SH’ That’s Hot! Throat Punch sauce (1/2tsp for families, 1tsp for avg heat and 2-3tsp for chiliheads)
Take goat cheese, cream cheese and butter out of the refrigerator so they are room temperature before you start your cupcakes or frosting. Preheat oven to 350 degrees F (180 degrees C). Either place cupcake papers in muffin tin or grease your muffin tin with baking spray (I did the latter).
To start your cupcakes, mix the goat cheese, milk and vanilla and set aside. In a separate bowl, mix flour, baking powder, baking soda, cocoa powder and salt together. In your stand mixer or another bowl beat the butter until smooth. Add sugar and continue beating until the mixture is fluffy (3-4min). Scrape the sides of the bowl to make sure everything is mixed before moving to the next step. Add eggs, one at a time, and mix well. Add 1/3 of the flour mixture and 1/3 of the milk/goat cheese mixture and mix until ingredients are combined. Repeat by adding another 1/3 of the flour and goat cheese mixtures. Repeat one last time time but add in the Throat Punch sauce along with the last 1/3 of the flour and goat cheese mixtures. Beat on low until combined. Divide the batter evenly into the muffin tins. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
While your cupcakes are baking, make your cherry filling and frosting. Pit all cherries (use a metal straw to push them through) then cut cherries in half. Put cherries, sugar, water and lemon juice in a saucepan and bring to a boil. Simmer for 507min until cherries are soft and liquid is thicker (like a light syrup). Take off the stove to cool.
For the frosting, cream goat cheese, cream cheese and butter using a stand mixer or beater until combined and very smooth. Add 1 cup powdered sugar and salt and mix at a low-medium speed until combined then do the same with the 2nd cup. Once all combined add cherry juice from your filling for color and flavor (up to 2 Tbl – you can use more or less or skip it). Add Throat Punch sauce (as much or little as you want) and mix until combined. Tip: If you want to taste to see how much sauce to add, give yourself 1-2min before adding more as Throat Punch is a creeping sauce so you may not taste any heat upfront.
Once the cupcakes are done, let them cool for 15-20min. When both the cupcakes and cherries are cooled, cut a small circle out of the top of the cupcakes to remove the center. Add 2-3 cherries and a little juice and place ½ of the portion you cut out on top – set aside to frost when all are done.
Pipe frosting or use a knife on top of the cupcakes and top with a cherry.
Note: Store cupcakes in refrigerator if not planning to eat right away.