These chocolate and cherry cupcakes came about after the realisation that it had been faaaar to long since I had baked something with chocolate. It was all the way back when I made a Babka for the first time.
It’s like an itch. If I don’t have something chocolatey on a regular basis, I start to get fidgety. So, off I trotted into the kitchen to see what I could make.
150g milk chocolate
100g soft light brown sugar
2 tbsp milk
1 tsp vanilla extract
1 tsp baking powder
150g self raising flour
125g frozen morello cherries
It is a basic fruit cupcake mix, with the added melted chocolate. Simple.
I melted the chocolate over a Bain Marie until it ran smooth and set aside to cool slightly. Whilst the chocolate cooled, I beat the butter and sugar together in a large bowl until light and creamy. This was followed by the egg, milk and vanilla extract. Once combined, I sifted in the baking powder and flour and folded it all through until the mixture was smooth again.
I grabbed my cherries and was ready to assemble.
After a quick stir through of cherries, I layered the cupcake cases with alternate blobs of cupcake mix and chocolate.
I cooked them for twenty minutes at 180* and immediately tucked in.
I know, I know – you’re meant to wait until they have cooled completely – but in my defence, I was desperate!
Mmmmmmm. Fruity, chocolatey, spongy and a quick bake. I was totally satisfied. What have you baked this week?