Dark chocolate and kirsch cherry cupcakes
Preparation time (includes making toppings): 25 mins Baking time: 20-25 mins Makes 12 cupcakesFor the cake: 150g butter, softened 125g golden caster sugar 2 large eggs 130g self raising flour 20g cocoa 75ml soured cream 100g dark chocolate min. 70% cocoa solids, melted and slightly cooled Kirsch cherries, drained (approx weight 100g after draining, 2 cherries inside each cake) For the icing: 50g butter, softened 100g icing sugar 50g cream cheese 50g dark chocolate min. 70% cocoa solids, melted and slightly cooled For the decoration: 50g melted dark chocolate 12 kirsch cherries drained 1 Preheat oven 180˚C/160˚C fan/gas mark 4 and lay out your cupcake cases in a muffin tray. 2 Cream the butter and sugar together until light and fluffy. Add the eggs. Sieve in the flour and cocoa, then beat briefly together. 3 Next, add the soured cream and melted (but slightly cooled) chocolate, mix until well combined. Spoon into the cupcake cases until they are just over half full. Push 2 cherries into each case, keeping them under the surface of the batter. Bake for 20-25 mins until just firm to the touch and a cocktail stick comes out clean. Place on a cooling rack until cool. 4 To make the chocolate decoration, you are best to make these in advance to allow time for setting. Fill a small piping bag / greaseproof paper cone with the melted chocolate, then pipe heart shapes onto greaseproof paper placed on a flat surface. Allow the chocolate to set, popping them in the fridge if necessary. 5 To make the icing, cream the butter and sugar together until light and fluffy. Add the cream cheese and melted chocolate, then beat until thoroughly combined. Pipe or spread the icing on to the cake surface. Decorate with a cherry and chocolate heart decoration. Store in the fridge but eat within 3 days. TIP: * For an extra decadent touch use a little gold leaf or gold edible glitter to adorn the top.