Chocolate cherry cookie dough filled cupcakes

FOR THE DOUGH
4 Tablespoons (1/2 stick) unsalted butter, room temperature
2 Tablespoons superfine sugar (get it by pulsing in a food processor until powdery)
2 Tablespoons light or dark brown sugar
1/2 teaspoon vanilla extract
1/2 cup  all purpose flour
1/4 cup unsweetened natural cocoa powder
1/4 teaspoon salt
1/2 cup dried cherries, coarsely chopped
The butter and sugars should be beat until well creamed. Then the vanilled should be added stirring it in.the flour cocoa powder and salt  and mix then mix together either by low speed on an electric mixer or by hand  until well blended. The cherries should be stirred in mixing well.

FOR THE CUPCAKES
6 Tablespoons unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 cupnall purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup unsweetened natural cocoa powder
1 cup milk
1 teaspoon vanilla extract
The oven should be preheated to 350. Degrees. A 12=cup cupcake pan should have cupcake liners put in each hole.

The butter and sugar should be beaten 3 minutes or until well creamed.. the egg should be added and beat until smooth.

Flour, baking soda, salt and cocoa powder should be sifted into one bowl. The milk and vanilla should be put into another bowl.

About 1/3 of the flour mixturee should be spooned into the butter mixture and for 1 minute stir it . Then add half the milk mixture , then stir to combine. Another 1/3  of the flour mixture  should be spooned, mixing to combine  then put the milk mixture in and end up finishing it with the rest of  the flour.

The batter should be spooned into the cupcake liners each one 3/4 full.. bake until a toothpick inserted in the middle of the cupcake comes out clean for about25 minutes.. keep the cupcakes in pan  and let cool completely in the pan on a wire rack.

For a ganache
6 ounces semisweet chocolate, chopped
1/2 cup whipping cream
2 Tablespoons cherry juice

The chocolate should be placed in a medium bowl. The cherry juice and cream should be combined in a saucepan  over medium low heat  just until i t begins to  simmer (do NOT boil) then this should be poured over the chocolate . Allow it to sit 2 minutes and stir until smooth.

On the top of the cupcake cut a little cone from the top of the cupcake and add 2 teaspoons of the softened cookie dough. Replace the cone tearing off tip as needed. The ch o colate ganache should be added then small  flower of frosting in vanilla if wished. Serve immediately
Cookie Dougicious:50 recipes for candies , cookies and more lara Ferroni
Store in refrigerator