Chocolate Cherry Muffins

Name: Chocolate Cherry Muffins
Total time: 1 h 15 min
Yield: 12
Cuisine: American
Ingredients: 0.333 cup self-rising flour (sifted); 0.5 cup ground almonds; 0.25 cup unsweetened cocoa powder (sifted); 0.5 cup superfine caster sugar; 0.5 cup butter (softened); 2 large eggs; 2.333 cups Morello cherry (in syrup, drained); 0.667 cup Dark chocolate (minimum 60% cocoa solids, chopped); 1 cup double cream; 2 tablespoons powdered sugar; 2 tablespoons Dark chocolate (curls); 12 fresh Cherries (stoned and halved)

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Difficulty:

easy

Difficulty

Preparation:

1 hr 15 min.

Preparation

Calories:

326

calories

Calories

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Nutritional values

1 cupcake contains
(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 %)

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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

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Ingredients

for

cupcakes

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)

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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

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.