Sara's Chocolate Cherry Cupcakes

A community recipe by sarafield

Not tested or verified by Nigella.com

Introduction

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.

Ingredients

Serves: 12

Metric Cups

For the Cupcakes

125 grams unsalted butter (soft)
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 glace cherries (natural-coloured)

For the Cupcakes

4⅖ ounces unsalted butter (soft)
3½ ounces bittersweet chocolate (broken into pieces)
10⅗ ounces morello cherry jam
5⅓ ounces superfine sugar
1 pinch of salt
2 large eggs (beaten)
5⅓ ounces self-rising flour

For the Icing

3½ ounces bittersweet chocolate
4 fluid ounces heavy cream
12 candied cherries (natural-coloured)

Method

Sara's Chocolate Cherry Cupcakes is a community recipe submitted by sarafield and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

You will need a 12-bun muffin tin and papers.

Preheat the oven to 180C/gas mark 4. 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.

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.

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.

You will need a 12-bun muffin tin and papers.

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.

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.

Ice the cupcakes, smoothing the tops with the back of a spoon, and stand a cherry in the centre of each.