Rich Chocolate Cherry Muffins
3,5 / 10
- For the cupcakes
- ⅔ cup butter
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 eggs (beaten)
- 1.333 cups all-purpose flour
- ¼ cup cocoa powder
- 2 teaspoons Baking powder
- 8 tablespoons milk
- 0.333 cup plain Dark chocolate (60% cocoa solids, finely chopped)
- 2 tablespoons kirsch
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 10 paper cases in 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 paper cases and bake for about 25 minutes until risen and firm to the touch. Prick the cakes with a skewer and drizzle over the kirsch. Place on a wire rack and leave to cool. completely.
To decorate: sprinkle the grated chocolate over the cakes.
Whisk the cream, icing sugar and vanilla until thick. Spoon into a piping bag and pipe on top of each cake.
Sprinkle with the chopped chocolate. Pipe a rosette of cream on top and place a cherry on top.