Chocolate Cherry Muffins
1 hr 15 min.
- 0.333 cup self-rising flour (sifted)
- ½ cup ground almonds
- ¼ cup unsweetened cocoa powder (sifted)
- ½ cup superfine caster sugar
- ½ cup butter (softened)
- 2 large eggs
- 2.333 cups Morello cherry (in syrup, drained)
- ⅔ cup Dark chocolate (minimum 60% cocoa solids, chopped)
Suggested variation; to make these cakes even more chocolaty, make a dark chocolate ganache to replace the whipped cream: heat 225 ml double cream until boiling then pour over 225 g chopped dark chocolate and stir. Wait until the mixture has cooled and thickened before applying to the cakes.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole cupcake tin with paper cases.
Combine the flour, almonds, cocoa, sugar, butter and eggs in a bowl and whisk together for 2 minutes or until smooth. Fold in the drained cherries and chocolate and divide the mixture between the paper cases.
Transfer the tin to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely.
To make the topping, whisk the cream with the icing sugar until it forms soft peaks. Spoon the whipped cream into a piping bag fitted with a large star nozzle and pipe a large rosette on top of each cake.
Top each cake with two cherry halves and sprinkle with chocolate curls.