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Choc cupcakes with cherry buttercream recipe
Choc cupcakes with cherry buttercream recipe
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Decadent chocolate cherry cupcakes, perfect with your favorite hot beverage.
Ingredients:
  • 100g dark chocolate, chopped
  • 125g butter, softened
  • 275g brown sugar
  • 3 Free Range Eggs
  • 225g self-raising flour
  • 25g cocoa powder
  • 250g cherries, pitted, chopped
  • 55g caster sugar
  • 250g butter, extra, softened
  • 480g icing sugar mixture
  • Cherries, extra, to serve
Instructions:
  • Preheat your oven to 160°C. Place paper cases in 18 holes across two ⅓-cup (80ml) muffin pans. In a small saucepan over low heat, mix the chocolate and 1 cup (250ml) water. Stir continuously for 5 minutes until the chocolate melts and the mixture is smooth. Remove from heat and allow it to cool.
  • With an electric mixer, blend the butter and brown sugar in a bowl until light and creamy. Incorporate the eggs one at a time, ensuring thorough mixing after each addition. Add the flour and cocoa powder and stir until just mixed. Integrate the chocolate mixture and evenly distribute the batter among paper cases. Bake for 20 mins or until a toothpick inserted in the centers comes out clean. Allow to rest in the pan for 5 mins before moving to a wire rack to cool entirely.
  • In a small saucepan over low heat, merge the cherries and caster sugar. Stir occasionally for 5 minutes until the sugar dissolves and the cherries release their juices. Increase the heat to medium-high and bring it to a boil. Let it cook for another 5 minutes until the syrup thickens. Allow it to cool.
  • Set aside half of the cherry mixture in a bowl. Blend the remaining cherries in a blender until smooth.
  • 1. In a clean electric mixer, whip extra butter in a bowl until very pale. Gradually add the icing sugar in batches, beating well after each addition. Incorporate cherry puree and mix until fully combined.
  • Take a small knife and carve out a 3cm-wide, 2cm-deep cone from the middle of each cupcake. Fill the holes with the cherry mixture you set aside.
  • Fill a piping bag with the buttercream using a 1cm fluted nozzle. Pipe the buttercream over the cupcakes and finish by placing whole cherries on top.

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