Chocolate Cherry Cupcakes

Chocolate chips, cherries and chocolate icing have to be ingredients all made in heaven, and when you bring these outstanding ingredients together they make and bake an absolutely delicious cupcake.

12 small cupcakes

20 mins

180ºC

Ingredients

Chocolate Chip Cherry Cake Batter
125g softened butter
150g caster sugar
80ml milk
40g desiccated coconut
70g red glacé cherries

- coarsely chopped
50g dark chocolate chips
150g self-raising flour
35g plain flour
1 tsp coconut essence
2 eggs
Chocolate Icing
60ml cream

- double or whipping
100g milk chocolate

- coarsely chopped
Decoration
Melted chocolate icing

Instructions

Make cake batter:
01 Place all the ingredients into a food processor and blend smooth quickly.
Bake cupcakes:
02 Divide the cake mixture between the paper cases and bake in a pre-heated oven for 20 minutes or so. . Remove from the tin and cool.
Make chocolate icing:
03 Bring the cream to the boil in a small saucepan. Place the chocolate in a small bowl and pour over the hot cream. Beat smooth. Cover the bowl and leave to stand at room temperature until the icing has thickened yet still runny.
Assemble cupcakes:
04 Using a dessertspoon pour the icing onto the tops of the cupcakes and allow to set.

Notes

Use a 12-hole muffin pan tin with paper cup liners. Do not overfill the paper cases before baking, as a flat surfaced cake is best for this type of runny icing. If the icing is too thick and does not pour onto the cupcakes, thin it down with a little extra warm cream. This icing is so rich so only a small amount is needed but do double up the recipe if you run short.