Chocolate Cherry Cream Muffins
for 10 muffins
- For the muffins
- ⅔ cup
- ½ cup
- 1 teaspoon
- 1 ¾ cups
- ¼ cup
- 2 teaspoons
- 8 tablespoons
- 1 ¾ ounces
plain semi-sweet chocolate (60% cocoa solids, finely chopped)
- For the topping
- 6 tablespoons
- 1.333 cups
cream (48% fat)
- 12 tablespoons
For the muffins: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 10 hole muffin tin.
Beat the butter with an electric whisk until smooth. Gradually beat in the sugar and vanilla until very creamy.
Gradually beat in the eggs until blended.
Sift in the flour, cocoa and baking powder alternately with the milk and fold in gently until combined. Stir in the chocolate.
Spoon into the tins and bake for about 25 minutes until risen and firm to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely
Slice the top off each muffin and sprinkle the muffin with kirsch.
For the filling: whisk the cream until thick and lightly stir in the cherry jam, to give a marbled effect. Spoon the filling on each muffin and replace the tops.
Sift over a little icing sugar just before serving.