Chocolate Cherry Cupcakes Recipe

Name: Chocolate Cherry Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g soft unsalted butter; 100 g dark chocolate, broken into pieces; 300 g morello cherry jam; 150 g caster sugar; 1 pinch salt; 2 large eggs, beaten; 150 g self-raising flour; FOR THE ICING; 100 g dark chocolate; 100 ml double cream; 12 natural coloured glace cherries

Servings: persons

125 g soft unsalted butter
100 g dark chocolate, broken into pieces
300 g morello cherry jam
150 g caster sugar
1 pinch salt
2 large eggs, beaten
150 g self-raising flour
FOR THE ICING
100 g dark chocolate
100 ml double cream
12 natural coloured glace cherries

1
Preheat the oven to 180C/gas mark 4.
2
Melt the butter in a heavy bottomed pan.
3
When it's nearly comletely melted, stir in the chocolate.
4
Leave it 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.
5
Now add the cherry jam, sugar, salt and eggs.
6
Stir with a wooden spoon and when all is pretty well amalgamated stir in the flour.
7
Scrape and pour into the muffin papers standing in a muffin tin and bake for 25 minutes.
8
Cool in the pan for 10 minutes before turning out.
9
When the cupcakes are cool, break the chocolate for the icing into little piecesand add them to the cream in a saucepan.
10
Bring to the boil, remove from the heat and whisk the mixture either by hand, or with an electric mixer till it's thick and smooth.
11
Ice the cakes with a spoon and put a cherry on the centre of each cake.

936

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 125 g soft unsalted butter, 100 g dark chocolate, broken into pieces, 300 g morello cherry jam, 150 g caster sugar, and more.

Yes, Chocolate Cherry Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Cherry Cupcakes

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