Chocolate Cherry Muffins
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
326
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 326 kcal | (16 %) | ||
| Protein | 4.77 g | (5 %) | ||
| Fat | 23.72 g | (20 %) | ||
| Carbohydrates | 25.24 g | (17 %) | ||
| Sugar added | 9.61 g | (38 %) | ||
| Roughage | 1.63 g | (5 %) |
more nutritional values
| Vitamin A | 213.51 mg | (26,689 %) | ||
| Vitamin D | 0.65 μg | (3 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 1.16 mg | (10 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 20.12 μg | (7 %) | ||
| Pantothenic acid | 0.23 mg | (4 %) | ||
| Biotin | 4.12 μg | (9 %) | ||
| Vitamin B₁₂ | 0.29 μg | (10 %) | ||
| Vitamin C | 3.43 mg | (4 %) | ||
| Potassium | 199.17 mg | (5 %) | ||
| Calcium | 56.97 mg | (6 %) | ||
| Magnesium | 46.6 mg | (16 %) | ||
| Iron | 2.44 mg | (16 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.67 mg | (8 %) | ||
| Saturated fatty acids | 12.56 g | |||
| Cholesterol | 72.46 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 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)
- To decorate
- 1 cup double cream
- 2 tablespoons powdered sugar
- 2 tablespoons Dark chocolate (curls)
- 12 fresh Cherries (stoned and halved)
Product recommendation
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.
Preparation steps
1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole cupcake tin with paper cases.
2.
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.
3.
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.
4.
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.
5.
Top each cake with two cherry halves and sprinkle with chocolate curls.
Current Recipe Search
