if you crave it | Sweet & Savory Recipes

1Stir the 1 cup (240g) milk with 1 tsp white vinegar and set aside for a few minutes to curdle into buttermilk.
2In a large bowl, whisk together 240g (2 cups) flour, 64g (¾ cup) cocoa powder, 2½ tsp baking powder, ½ tsp baking soda, 1 tsp salt, and 200g (1 cup) sugar.
3Add the 76g (⅓ cup) melted butter, ¼ cup (50g) oil, 2 large eggs, 2 tsp vanilla, and the buttermilk. Whisk just until combined — don't overmix.
4Divide the batter between 12 lined muffin cups, filling each all the way to the top.
5Bake at 400°F for 4 minutes, then drop the temperature to 350°F and bake for another 10–12 minutes, until a toothpick comes out clean. Cool completely before filling. Makes 12.

6Warm the 150g (about ⅔ cup) heavy cream in a small pan until just simmering, then set it aside.
7In a separate pan, melt the 110g (about ½ cup) sugar over medium heat, swirling occasionally, until it turns a deep amber.
8Off the heat, whisk in the 1 tbsp butter, then gradually pour in the warm cream — it will bubble up, so add it slowly. Stir in a pinch of salt and cool for 3–4 hours.
9Whip ¼ cup (60g) heavy cream until thick, then fold in 2–3 tbsp of the cooled caramel to make the caramel cream. Pipe into a bag and refrigerate for at least 30 minutes.

10Combine the 1 can cherries, 2–3 tbsp sugar, and, if using sweet cherries, 1 tbsp lemon juice in a saucepan.
11Cook over medium heat until the cherries soften and the liquid thickens into a compote. Cool completely.
12Whip ¼ cup (60g) heavy cream with ½ tbsp sugar to stiff peaks for the whipped cream. Pipe into a bag and refrigerate for at least 30 minutes.

13Combine the 120g (about ¾ cup) chocolate chips and 120g (½ cup) heavy cream in a microwave-safe bowl.
14Microwave in 30-second bursts, stirring between each, until smooth and glossy. Cool until thick enough to hold its shape for filling.
15Whip ¼ cup (60g) heavy cream until thick, then fold in 2–3 tbsp of the cooled ganache to make the ganache cream. Pipe into a bag and refrigerate for at least 30 minutes.

16Core each cooled cupcake and fill with its matching filling — salted caramel, cherry compote, or chocolate ganache.
17Top each batch with its matching cream — salted caramel cream, whipped cream, or chocolate ganache cream.

Cupcakes, Three Ways