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1
Pre-heat oven to 180oC, Gas Mark 4.
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2
Beat the caster sugar and 200g of the butter in a food mixer on high speed using the beater attachment for 5 minutes.
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3
Slowly beat the eggs, one at a time, and then 50ml milk.
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4
Add the flour, cocoa powder, melted chocolate and mix thoroughly.
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5
Spoon the mixture into cupcake moulds and bake in the centre of the preheated oven for 20 minutes until the tops of the cakes are even in colour and a skewer inserted into the centre of the cake comes out clean.
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6
Allow the cakes to cool on a wire tray.
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7
Soften the rest of the butter in a bowl in an 850w microwave on high for 10 seconds, transfer to a food mixer and beat on high speed for 1 minute.
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8
Slowly mix in the icing sugar, 1 tablespoon at a time, until the mixture is smooth.
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9
Add the rest of the milk & keep on whisking until light & creamy.
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10
At this point remove half and stir in the cherry jam, and with the other half stir in the kirsch and Vanilla Extract.
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11
Marble together in a bowl.
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12
When the cakes are cool, using a piping bag with a star nozzle - pipe the marbled buttercream in the traditional way
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13
Sprinkle with shaved chocolate (you can create this effect but using a potato peeler on the side of a chocolate bar) and a dust of icing sugar.
