Chocolate Cherry Muffins

0
Average: 0 (0 votes)
(0 votes)
Chocolate Cherry Muffins
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
326
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie326 kcal(16 %)
Protein4.77 g(5 %)
Fat23.72 g(20 %)
Carbohydrates25.24 g(17 %)
Sugar added9.61 g(38 %)
Roughage1.63 g(5 %)
Vitamin A213.51 mg(26,689 %)
Vitamin D0.65 μg(3 %)
Vitamin E2.7 mg(23 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.19 mg(17 %)
Niacin1.16 mg(10 %)
Vitamin B₆0.03 mg(2 %)
Folate20.12 μg(7 %)
Pantothenic acid0.23 mg(4 %)
Biotin4.12 μg(9 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C3.43 mg(4 %)
Potassium199.17 mg(5 %)
Calcium56.97 mg(6 %)
Magnesium46.6 mg(16 %)
Iron2.44 mg(16 %)
Iodine13 μg(7 %)
Zinc0.67 mg(8 %)
Saturated fatty acids12.56 g
Cholesterol72.46 mg
Author of this recipe:

Ingredients

for
12
Ingredients
0.333 cup
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)
cup
Dark chocolate (minimum 60% cocoa solids, chopped)
To decorate
1 cup
double cream
2 tablespoons
2 tablespoons
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.