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Cherry and chocolate muffins
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Indulge in decadent mini chocolate cakes with gooey icing and cherry chocolate topping.
Ingredients:
  • Melted butter, to grease
  • 100g dark cooking chocolate, finely chopped
  • 150g butter, melted
  • 265g (1 3/4 cup) self-raising flour
  • 155g (3/4 cup) caster sugar
  • 3 eggs, lightly whisked
  • 60ml (1/4 cup) milk
  • 2 x 52g bars Cherry Ripe, finely chopped
  • 150g dark cooking chocolate, extra, finely chopped
  • 125ml (1/2 cup) thickened cream
  • Finely chopped Cherry Ripe, extra, to serve
Instructions:
  • Preheat the oven to 180°C and generously grease thirty-six mini muffin pans with butter.
  • Melt chocolate and butter together in a heatproof bowl set over a saucepan of simmering water until silky smooth, ensuring the bowl does not touch the water. Remove from heat.
  • Combine flour, sugar, cocoa powder, egg, and milk until a smooth mixture forms. Fold in Cherry Ripe. Transfer the batter into the pans. Bake for 15 minutes or until a skewer comes out clean when inserted. Let it cool for 15 minutes, then transfer to a wire rack to cool completely.
  • In a saucepan over gentle heat, combine the additional chocolate and cream, stirring until velvety. Allow to rest for 1 1/2 hours, stirring occasionally, until the icing reaches a thick consistency.
  • Display the muffins on a cake stand or serving platter, generously spread with the icing, and garnish with additional Cherry Ripe for an irresistible finishing touch.

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