Chocolate Cherry Cupcakes These are very easy, very good & somehow light and dense at the same time; and I love their dark, glossy elegance. When I made them for the cake stall at my daughter's school fair, they sold, even at a pound a piece, quicker than anything else. The jam I use for these is the morello cherry preserve from Sainsbury's special selection; if you're using a less elegant, and probably sweeter confection, reduce the sugar in the cakes a little. And if you have any Kirsch about the place, then add a splash to the batter and icing.
Recipe posted by sarafield