Page 348 - Cupcakes

Vegetable oil spray for misting the pans

1 package (3 ounces; scant ½ cup) dried tart cherries
¾ cup water

1 package (20 ounces) chocolate muffin mix (see “the Cupcake Doctor says”)
½ cup vegetable oil

2 large eggs
1 teaspoon pure vanilla or almond extract
½ cup or 1 cup semisweet chocolate chips (see “the Cupcake Doctor says”)

1. Place a rack in the center of the oven and preheat the oven to 350°F. Mist the
bottom of 24 miniature muffin cups with the vegetable oil spray. Set the pans
aside.

2. Place the cherries and water in a small glass microwave-safe bowl and
microwave on high power to soften, 30 seconds. Remove the bowl and set it
aside.

3. Place the muffin mix in a large mixing bowl and make a well in the center.
Place the cherries and water, oil, eggs, and vanilla or almond extract in the well.
Stir the wet ingredients with a fork to combine and break up the egg yolks. Stir
the wet and dry ingredients together with a wooden spoon just until combined,
20 strokes. The batter will still be a little lumpy. Fold in the chocolate chips.
Spoon or scoop 2 tablespoons batter into each prepared muffin cup, filling it two
thirds of the way full. Place the pans in the oven.

the Cupcake Doctor says...

The intensity of semisweet chocolate chips varies by brand. Nestlé and

Hershey’s Chocolate Chips are mild and sweet. Ghirardelli Double
Chocolate Baking Chips are more deeply chocolate flavored. And
semisweet Callebaut chips (called callets) are a perfect balance of the two—
plus they are extra creamy and delicious for eating out of hand. If the muffin
mix already contains chocolate chips, as the Ghirardelli mix does, just add
½ cup chips. If the muffin mix doesn’t contain chocolate chips, add 1 cup.