The Joy of Cooking Milhouse

Chocolate-Cherry Experiment Cupcakes

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“Duffless,” season 4, episode 16

It’s the two year anniversary of Cooking The Simpsons! Let’s have cupcakes. But not just any cupcakes. Special Chocolate-Cherry Experiment Cupcakes featured in season four! Mmm… experiment cupcakes.

Read the rest of the article here and make your own experiment cupcakes below

Chocolate-Cherry Experiment Cupcakes 
Makes 12-13 cupcakes

For the cake: 
1 cup flour
1 cup sugar
½ cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup milk
¼ cup canola oil
1 egg
½ teaspoon vanilla extract
¼ teaspoon almond extract
½ cup hot coffee
12 fresh dark sweet cherries, stemmed and pitted

  1. Preheat your oven to 325 degrees. Line a 12-cup muffin pan with cupcake liners and lightly grease with cooking spray.
  2. In a large mixing bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk together until well combined.
  3. Add the milk, oil, egg, vanilla, and almond extract. Whisk or use a handheld mixer to mix until combined.
  4. Slowly add the hot coffee while mixing. Beat for 1 minute, scraping the sides. The batter will be runny.
  5. Fill the prepared liners halfway. Add one cherry to the middle of each cupcake.
  6. Bake for 20-23 minutes, or until a toothpick comes out clean. Let cool completely.

For the frosting: 
¾ cup sugar
2 ½ tablespoons water
1 egg white
1 teaspoon light corn syrup
1 pinch salt
¼ teaspoon vanilla extract
¼ teaspoon almond extract
12 fresh dark sweet cherries with stems (for decorating)

  1. Add the sugar, water, egg white, corn syrup, and salt to a medium, heatproof mixing bowl. Beat for 30 seconds with a handheld mixer.
  2. Find a pot that the bowl can sit in snugly with the bottom of the bowl reaching about halfway down into the pot. Remove the bowl and add about an inch of water to the pot (the bowl should not touch the water). Bring to a boil.
  3. Add the bowl on top of the boiling water and beat on high for 7 minutes, or until shiny and stiff. Turn down the heat if the water starts to boil out of the top of the pot.
  4. Remove the bowl from the boiling water and add the vanilla and almond extracts. Beat for 2 more minutes.
  5. Decorate the cupcakes with a mound of frosting and top with a cherry. Serve or store tightly covered for up to 1 day.
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