Chocolate-Cherry Cupcakes Recipe

Name: Chocolate-Cherry Cupcakes
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 cup soft unsalted butter; 4 ounces bittersweet chocolate, broken into pieces; 1 1/3 cups morello cherry jam; 1/2 cup sugar; Pinch of salt; 2 large eggs, beaten; 1 cup self-rising cake flour; 12-cup muffin pan and paper baking cups; 4 ounces bittersweet chocolate; 1/3 cup plus 1 tablespoon heavy cream; 12 natural-colored glace cherries

Servings: persons

1/2 cup soft unsalted butter
4 ounces bittersweet chocolate, broken into pieces
1 1/3 cups morello cherry jam
1/2 cup sugar
Pinch of salt
2 large eggs, beaten
1 cup self-rising cake flour
12-cup muffin pan and paper baking cups
4 ounces bittersweet chocolate
1/3 cup plus 1 tablespoon heavy cream
12 natural-colored glace cherries

1
Preheat the oven to 350F.
2
Put the butter in a heavy-bottomed pan on the heat to melt.
3
When nearly completely melted, stir in the chocolate.
4
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.
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 baking cups in their pan and bake for 25 minutes.
8
Cool in the pan on a rack for 10 minutes before turning out.
9
When the cupcakes are cool, break the chocolate for the icing into little pieces and add them to the cream in a saucepan.
10
Bring to the boil, remove from the heat, and then whiskby hand or electricallytill thick and smooth.
11
Ice the cupcakes, smoothing the tops with the back of a spoon, and stand a cherry in the center of each.

No nutrition data on file — estimate from the ingredient list.

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: 1/2 cup soft unsalted butter, 4 ounces bittersweet chocolate, broken into pieces, 1 1/3 cups morello cherry jam, 1/2 cup sugar, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chocolate-Cherry Cupcakes

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