Cherry Chocolate Cupcakes
- For the cupcakes
- ¾ cup butter
- ¾ cup superfine caster sugar
- 1 ½ cups self-rising flour (sifted)
- ¼ cup cocoa powder
- 1 pinch Baking powder
- 2 eggs
- 3 tablespoons kirsch
- For the cream topping
- 1.333 cups cream (48% fat)
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- To decorate
- 12 ripe Cherries
For the cupcakes: heat the oven to 190°C (170° fan) 375°F Gas 5. Place 12 paper cases in a 12 hole bun tin.
Whisk together the butter, sugar, flour, cocoa, baking powder and eggs until smooth and blended.
Spoon into the paper cases and bake for 15-20 minutes until well risen and firm to the touch. Place on a wire rack and leave to cool completely.
Pierce the cakes a few times with a skewer and carefully pour about a teaspoon of kirsch over each cake.
For the cream topping: whisk the cream until soft peaks form. Add the icing sugar and vanilla and whisk until thick.
Spoon into a piping bag and pipe a swirl on top of each cake. Place a cherry on top.