Categories
 Mins Prep Time |
 Mins Cook Time |
 Skill Level |
people
Ingredients
- 25 grams Unsalted butter
- 100 grams dark chocolate
- 300 grams Cherry jam
- 150 grams Caster Sugar
- 1 pinch Salt
- 2 Eggs
- 150 grams Self-Raising Flour
- 100 grams dark chocolate
- 100 millilitres double cream
- 12 Glacé cherries
Cooking Instructions
- Preheat the oven to gas mark 4/180ºC/160ºC Fan/350ºF.
- Put the butter in a heavy-bottomed pan on the heat to melt. When nearly completely melted, stir in the chocolate. 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. Now add the cherry jam, sugar, salt and eggs. Stir with a wooden spoon and when all is pretty well amalgamated stir in the flour.
- Scrape and pour into the muffin papers in their tin and bake for 25 minutes. Cool in the pan on a rack for 10 minutes before turning out.
- When the cupcakes are cool, break the chocolate for the icing into little pieces and add them to the cream in a saucepan. Bring to the boil, remove from the heat and then whisk - by hand or electrically - till thick and smooth. Ice the cupcakes, smoothing the tops with the back of a spoon, and stand a cherry in the centre of each.