100 g Dark Chocolate, coarsely chopped.
90 mls Single Cream.
150 g Plain Flour.
2 tablespoons unsweetened cocoa powder.
1 teaspoon Baking Powder.
Pinch of Salt
90 g softened, unsalted butter.
200 g sugar.
2 Large eggs.
2 tablespoons cherry brandy.
120 g drained maraschino cherries, chopped .
Topping
150 mls double cream
2 tablespoons icing sugar
1/2 tablespoon cherry brandy
60 g dark chocolate, coarsely chopped.
unsweetened cocoa powder, to dust.
12 whole cherries for topping.
Method
Preheat oven to 350f/180c/gas4. Line a standard 12-cup muffin pan with paper liners.
Melt the chocolate and cream in a heatproof bowl over a pan of gently simmering water, stirring until smooth. Remove from heat and leave to cool.
Sift the flour, cocoa, baking powder and salt into a bowl.
Beat the butter and sugar in a bowl with and electric mixer on medium-high speed until pale and creamy.
Add the eggs one at a time, beating until just blended after each addition.
With the mixer on low speed, gradually beat in the flower mixture, cherry brandy and chopped cherries.
Spoon the batter into paper liners, filling each one two-thirds full.
Bake for 20-25 minutes, until risen and firm
to the touch. Leave to cool in the pans for 5 minutes. Turn out onto wire rack and leave to cool completely.
TOPPING
Beat the cream in a small bowl with electric mixer until it starts to thicken. Gradually add the icing sugar beating until soft peaks form.
Stir in the cherry brandy.
Put a dollop of topping and a cherry on top of each cupcake.
Top with grated chocolate and dust with cocoa, and serve.
90 mls Single Cream.
150 g Plain Flour.
2 tablespoons unsweetened cocoa powder.
1 teaspoon Baking Powder.
Pinch of Salt
90 g softened, unsalted butter.
200 g sugar.
2 Large eggs.
2 tablespoons cherry brandy.
120 g drained maraschino cherries, chopped .
Topping
150 mls double cream
2 tablespoons icing sugar
1/2 tablespoon cherry brandy
60 g dark chocolate, coarsely chopped.
unsweetened cocoa powder, to dust.
12 whole cherries for topping.
Method
Preheat oven to 350f/180c/gas4. Line a standard 12-cup muffin pan with paper liners.
Melt the chocolate and cream in a heatproof bowl over a pan of gently simmering water, stirring until smooth. Remove from heat and leave to cool.
Sift the flour, cocoa, baking powder and salt into a bowl.
Beat the butter and sugar in a bowl with and electric mixer on medium-high speed until pale and creamy.
Add the eggs one at a time, beating until just blended after each addition.
With the mixer on low speed, gradually beat in the flower mixture, cherry brandy and chopped cherries.
Spoon the batter into paper liners, filling each one two-thirds full.
Bake for 20-25 minutes, until risen and firm
to the touch. Leave to cool in the pans for 5 minutes. Turn out onto wire rack and leave to cool completely.
TOPPING
Beat the cream in a small bowl with electric mixer until it starts to thicken. Gradually add the icing sugar beating until soft peaks form.
Stir in the cherry brandy.
Put a dollop of topping and a cherry on top of each cupcake.
Top with grated chocolate and dust with cocoa, and serve.
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