Chocolate Cherry Cupcakes

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These cupcakes are from Nigella Lawson’s website, they apparently also appear in her book “How To Be A Domestic Goddess”.  The description certainly whetted my appetite, and I was keen to try them.  However I was delayed, courtesy of Amazon Logistics failing to deliver my chocolate, as I explained in my previous post. Finally they got their act together and the chocolate arrived this afternoon, so I set to and made them.

The recipe is simple enough, and should make 12.  However I think they are slightly too large, after cooking,as they overflowed the cups rather more than expected, and I would recommend making 14 from this recipe.

I also don’t buy self-raising flour these days.  Rather I use plain flour and add 2 teaspoons of baking powder per 150 grams to create self-raising.  That was another tip I found on Nigella’s site.

I am afraid that when it came to applying the topping I only had 11 cupcakes to work with.  That is because they gave off such a lovely aroma that I ate one before they had fully cooled.  It tasted wonderful and I had to stop myself from eating another.

I am sure I will be making these again very soon.

for the cupcakes:

  • 125 grams soft unsalted butter
  • 100 grams dark chocolate (broken into pieces)
  • 300 grams morello cherry jam
  • 150 grams caster sugar
  • 1 pinch of salt
  • 2 large eggs (beaten)
  • 150 grams self-raising flour

for the icing:

  • 100 grams dark chocolate
  • 100 ml double cream
  • 12 natural-coloured glace cherries
  1. Preheat the oven to 180ºC/gas mark 4/350ºF.
  2. 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.
  3. 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.
  4. 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.

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