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Chocolate Cherry Cupcakes

by . Featured in HOW TO BE A DOMESTIC GODDESS, and Nigella Quick Collection
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Introduction

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 cake a little. And if you have any Kirsch about the place, then add a splash to the batter and icing.

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 cake a little. And if you have any Kirsch about the place, then add a splash to the batter and icing.

Chocolate Cherry Cupcakes
Photo by Petrina Tinslay

Ingredients

Makes: 12 cupcakes

Metric Cups

For the Cupcakes

  • 125 grams soft unsalted butter
  • 100 grams dark chocolate (broken into pieces)
  • 300 grams morello cherry jam
  • 150 grams caster sugar
  • 1 pinch of salt
  • 2 large eggs (beaten)
  • 150 grams self-raising flour

For the Icing

  • 100 grams dark chocolate
  • 100 millilitres double cream
  • 12 natural-coloured glace cherries

For the Cupcakes

  • 9 tablespoons soft unsalted butter
  • 4 ounces bittersweet chocolate (broken into pieces)
  • 1¼ cups morello cherry jam
  • ¾ cup superfine sugar
  • 1 pinch of salt
  • 2 large eggs (beaten)
  • 1 cup self-raising flour

For the Icing

  • 4 ounces bittersweet chocolate
  • ½ cup heavy cream
  • 12 natural-coloured candied cherries

Method

  1. Preheat the oven to 180ºC/gas mark 4/350ºF.
  2. Put the butter in a heavy-bottomed pan on the heat to melt. When nearly completely melted, stir in the chocolate. Leave for a moment to begin softening, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted. Now add the cherry jam, sugar, salt and eggs. Stir with a wooden spoon and when all is pretty well amalgamated stir in the flour.
  3. Scrape and pour into the muffin papers in their tin and bake for 25 minutes. Cool in the pan on a rack for 10 minutes before turning out.
  4. When the cupcakes are cool, break the chocolate for the icing into little pieces and add them to the cream in a saucepan. Bring to the boil, remove from the heat and then whisk - by hand or electrically - till thick and smooth. Ice the cupcakes, smoothing the tops with the back of a spoon, and stand a cherry in the centre of each.
  1. Preheat the oven to 180ºC/gas mark 4/350ºF.
  2. Put the butter in a heavy-bottomed pan on the heat to melt. When nearly completely melted, stir in the chocolate. Leave for a moment to begin softening, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted. Now add the cherry jam, sugar, salt and eggs. Stir with a wooden spoon and when all is pretty well amalgamated stir in the flour.
  3. Scrape and pour into the muffin papers in their tin and bake for 25 minutes. Cool in the pan on a rack for 10 minutes before turning out.
  4. When the cupcakes are cool, break the chocolate for the icing into little pieces and add them to the cream in a saucepan. Bring to the boil, remove from the heat and then whisk - by hand or electrically - till thick and smooth. Ice the cupcakes, smoothing the tops with the back of a spoon, and stand a cherry in the centre of each.

Tell us what you think

What 9 Others have said

  • Tried this recipe for St Valentine's this year and thank you Nigella for sharing this fantastique recipe! The cupcakes went out delicious and succulant. I will repeat the experience again!

    Posted by AnaSer on 21st February 2016
  • These are just brilliant! They taste so good and are really moist and not dry like all the other cupcakes/muffins i've tried to make in the past. I'm a bit of a disaster in the kitchen, but you can't really go wrong with these. I love them and i'll make them again. My husband sighed when i told him what i was making, but he's already had two and will be back for more tonight i'm sure. Incidentally, i used a lot less sugar and jam in mine and they're still really sweet. Couldn't find cherry jam in my local shop so used raspberry instead and it worked just fine.

    Posted by YCS on 21st November 2015
  • I've tried this today and it was delicious and easy to make. Instead of using cherry, I used the jar of Christmas conserve ... Really lovely & taste delicious ... Thanks for the recipe...

    Posted by St on 5th May 2014
  • Gorgeous. So easy to make and they turned out perfect. The topping I made from the glitzy chocolate pudding recipe and used a smashed up Dime bar for the final touch. I would definitely make these again. Nigella`s recipes are to me a guaranteed success.

    Posted by alderwyck on 9th April 2014
  • to pavoneriflessivo the italian for double cream is panna liquida! ciao

    Posted by marziaBS on 2nd February 2013
  • Hello Nigella,my english isn't good , but double cream in Italy...what can I use ? thank you very much.

    Posted by pavoneriflessivo on 17th February 2012
  • They are a delicious treat in a winter evening with the town covered with snow. Thank you Nigella.

    Posted by gabriella52 on 6th February 2012
  • I especially love the ease of making these - they can be made in a flash, but taste like far more effort has gone into them. They have become THE cupcake my children take for their teachers each St Valentine's Day.

    Posted by Coby on 13th February 2012
  • These cupcakes are simply divine and I liked them so much that I came up with two variations. 1. Chocolate Orange Cupcakes, which substitutes the cherry jam and the cherry garnish for good orange marmalade and candied orange peel. White Chocolate Raspberry Cupcakes, which uses 90g of white chocolate, 150g of good raspberry jam and 150g frozen raspberries, and then top the cupcakes with melted white chocolate - absolutely fantastic and well worth the effort.

    Posted by ThenThereWasCake on 26th July 2011
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