Chocolate Cherry Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
12
- Ingredients
- ½ cup ground almonds
- ¼ cup cocoa powder (sifted)
- 0.333 cup self-rising flour (sifted)
- ½ cup caster sugar
- ½ cup butter (softened)
- 2 large eggs
- 2.333 cups Morello cherry (in syrup, drained)
- ⅔ cup Dark chocolate (minimum 60% cocoa solids, chopped)
- To decorate
- 1 cup double cream
- 2 Tbsps powdered sugar
- 2 Tbsps Dark chocolate (curls)
- 12 fresh Cherries (stoned and halved)
Preparation steps
1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole cupcake tin with paper cases.
2.
Combine the almonds, cocoa, flour, sugar, butter and eggs in a bowl and whisk together for 2 minutes or until smooth.
3.
Fold in the drained cherries and chocolate and divide the mixture between the paper cases.
4.
Transfer the tin to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely.
5.
To make the topping, whip the cream with the icing sugar until it forms soft peaks. Spoon the cream into a piping bag fitted with a large star nozzle and pipe a large rosette on top of each cake.
6.
Top each cake with two cherry halves, a drizzle of syrup from the morello cherry jar and a sprinkling of chocolate curls.
