Black Cherry Chocolate Cupcakes Recipe

Chocolat and black cherries is a classic combination, the same combination as found in the Black Forest Gateau that became so famous in the 1970s and 1980s.

Here that recipe idea is updated for the modern day and presented as a classic cupcake. What could be better — chocolate and delicious fruit?!

Black Cherry Chocolate Cupcakes

Serves: 12

Ingredients:

180g (6 1/2 oz) dark chocolate

180g (6 1/2 oz) butter

250ml (1 cup) double cream

150g (1/3 lb) brown sugar

3 eggs

110g (4 oz) self-raising flour, sifted

40g (1 1/2 oz) cocoa powder, sifted

2 tbsp milk

1 tsp vanilla extract

425g (1 tin, 15 oz) black cherries, drained

chocolate shavings, to garnish

Method:

For the ganache, heat the chocolate and 30g (1 oz) of the butter in a heatproof bowl either in the microwave or over a pan of barely-simmering water until just melted, stirring occasionally. Stir in 100ml (1/2 cup, scant) of the double cream. Whisk until completely combined then chill in the refrigerator.

In the meantime, cream together the remaining butter and the sugar until soft and fluffy. Add the eggs, once at a time, beating thoroughly to combine after each addition. Now fold in the flour and cocoa powder, adding them a tablespoon at a time, mixing until the batter is smooth. Mix in the milk and vanilla extract then stir in the cherries.

Line the wells of a 12-hole muffin tin with paper cases and spoon the batter into these. Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 5) and bake for between 20 and 25 minutes, or until well risen and a skewer inserted into the centre emerges cleanly. Transfer to a wire rack to cool.

Once the cakes are cool, whisk the remaining cream in a large bowl until thick. Spread the chilled ganache over the cupcakes and top with the whipped cream. Garnish the chocolate shavings and serve.

For more cupcake and small baked cake ideas, please visit the Celtnet Cupcake and Butterfly Cake recipe pages.

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