Stone Fruit-topped Cupcakes
- For the cupcakes
- ½ cup soft butter
- ½ cup superfine caster sugar
- ¾ cup self-rising flour (sifted)
- ¼ cup cocoa powder
- 1 pinch Baking powder
- 2 eggs
- 3 Tbsps cherry conserve
- For the chocolate topping
- ¾ cup Milk chocolate (30% cocoa solids, coarsely chopped)
- ⅔ cup unsalted butter
- 1 ¼ cups sifted powdered sugar
- 1 tsp vanilla extract
- To decorate
- 10 dried Cherries
For the cupcakes: preheat the oven to 190°C (170° fan) 375°F gas 5. Place 10-12 paper cases in a bun tin.
Whisk together the butter, sugar, flour, cocoa, baking powder and eggs until smooth and blended.
Spoon into the paper cases to half fill them and place about 1 teaspoon conserve on top of the mixture. Cover completely with more mixture.
Bake for 15-20 minutes until well risen and firm to the touch. Place on a wire rack and leave to cool completely.
For the chocolate topping: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
Beat the butter until smooth and creamy with an electric whisk. Sift in the icing sugar and beat until light and fluffy, then beat in the vanilla. Add the chocolate and whisk until incorporated. Continue whisking until smooth.
Spoon into a piping bag and pipe a swirl on top of each cake. Place a cherry on top.