Best Chocolate Chocolate Cherry Cupcakes Recipes

CHOCOLATE-CHERRY CUPCAKES

Steps:

• Bring cherries, sugar, and lemon juice to a simmer in a medium pot over medium-low heat. Cook until sugar is dissolved, stirring frequently. Remove 2 tablespoons of cherry juice from the pot and place in a small bowl. Stir in cornstarch until thoroughly combined. Add cornstarch mixture to the pot and simmer until thickened and slightly reduced, about 5 minutes more.
• Remove compote from heat and cool completely. Measure out 1 cup for the cupcake batter. Reserve remaining compote, about 6 tablespoons, for the frosting.
• Preheat the oven to 350 degrees F (175 degrees C). Line or grease two standard 12-cup muffin tins.
• Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside.
• Beat brown sugar, butter, and white sugar together in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract. Mix in 1/3 of the flour mixture, stirring until just combined. Pour in 1/2 of the sour cream and cooled coffee; mix until just combined.
• Continue alternating additions of the flour mixture with sour cream and coffee, beginning and ending with the flour mixture, until batter is smooth. Do not overmix. Gently fold in 1 cup cherry compote. Fill each prepared muffin cup 2/3 full of batter.
• Bake in the preheated oven until the tops of the cupcakes spring back lightly when touched, 15 to 18 minutes. Cool in the tins for a few minutes before removing to a wire rack to cool completely.
• Prepare cherry buttercream while the cupcakes are cooling. Beat butter in a large bowl until light and fluffy. Add powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Add 2 tablespoons of cherry compote and beat on medium-high speed until thoroughly combined. Repeat twice more with remaining cherry compote, beating well after each addition. Add heavy cream and beat until frosting is fluffy, 2 to 3 minutes.
• Spread or pipe frosting over the cooled cupcakes.

CHOCOLATE CHERRY CUPCAKES

Steps:

• In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Place a rounded teaspoonful of pie filling in the center of each cupcake. Set remaining pie filling aside. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from pans to wire racks to cool completely. , Frost cupcakes; top each with one cherry from pie filling. Garnish with chocolate curls if desired. Refrigerate remaining pie filling for another use.

CHOCOLATE-CHERRY CUPCAKES WITH CREAM CHEESE BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Strain maraschino cherries over a large measuring cup. Count out 24 cherries with their stems intact and set aside on paper towels. Remove stems from the remaining cherries and place one in the bottom of each lined muffin cup.
• Stir cherry-flavored brandy into the cherry juice. Add more brandy or water to total 1 1/4 cups liquid. Pour liquid into a bowl.
• Add eggs and oil; beat with an electric mixer on low speed until just combined. Add cake mix and beat on medium speed for about 2 minutes. Evenly divide batter among the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the tins for about 10 minutes. Transfer to a wire rack to cool completely, about 50 minutes.
• Meanwhile, make the frosting. Combine cream cheese and butter in the bowl of an electric mixer and beat on medium speed until blended, about 1 minute. Add vanilla extract and salt; beat for 1 minute more. Add powdered sugar, 1 cup at a time, beating after each addition. Add additional powdered sugar if frosting is too thin.
• Frost each cupcake and garnish with the reserved cherries.

DOUBLE CHOCOLATE MALT SHOP CUPCAKES WITH CHERRY-VANILLA BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F. Line 2 regular 12-cup cupcake tins with paper liners.
• In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Whisk until well blended.
• In a medium bowl, whisk together the milk, malted milk powder, and espresso powder. Add the canola oil and eggs; whisk to blend. Add the milk mixture to the flour mixture and beat until smooth. Add the sour cream and vanilla and beat until well combined. Stir in the miniature chocolate chips.
• Divide the batter among the prepared cupcake tins, filling only halfway full. Bake the cupcakes for 15 to 17 minutes, until they spring back when touched and a toothpick inserted into the center emerges clean.
• While the cupcakes bake, prepare the buttercream. In the bowl of an electric mixer fitted with the paddle attachment, mix together the sugar and the butter on medium-low speed until well blended. Add the vanilla and whipping cream and beat on medium speed for 2 minutes, until light, spreadable and fluffy. Beat in the cherry preserves until well incorporated.
• When the cupcakes have finished baking, let sit in the pans for 2 minutes and then transfer the cupcakes to wire racks to cool for 10 minutes more.
• While the cupcakes cool, transfer the buttercream to a pastry bag fitted with a large star tip. Alternatively, you can frost the cupcakes with a knife or offset spatula. When the cupcakes have cooled, pipe the buttercream in decorative swirls on top of the cupcake (or swirl with a spatula). Garnish the top of each cupcake with a malted milk ball or cherry and serve.

DARK CHOCOLATE-CHERRY CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease or line two 12-cup muffin tins with paper liners.
• Stir flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Dig a well in the center and pour in buttermilk, eggs, butter, oil, and almond extract. Begin stirring, then use an electric mixer to make to a smooth, thick batter. Pour in cherry pie filling and stir until distributed.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Try to distribute cherries evenly.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 23 to 27 minutes. Let cool completely.

CHOCOLATE-COVERED CHERRY CUPCAKES

Steps:

• Heat oven to 350°F.
• Line 12 regular-size (2 1/2-in. diameter) muffin cups with paper or foil liners.
• Whisk flour and cocoa powder in a small bowl until blended; set aside.
• In a large bowl, beat butter, sugar, baking powder, baking soda and salt with a mixer on high speed 2 minutes or until well blended.
• Add egg and vanilla; beat 2 minutes or until fluffy.
• Reduce mixer speed to low; beat in milk (batter will look curdled), then the flour mixture just until blended.
• Spoon evenly into lined muffin cups Place a square of chocolate in center of each cupcake.
• Top with a cherry and another square of chocolate.
• Bake 18 to 20 minutes until a pick inserted off center comes out clean.
• Cool in pan on a wire rack 5 minutes before removing from pan to rack to cool com-pletely (cupcakes will sink in center).
• Frosting: Beat cream cheese, but-ter and cherry juice in a medium bowl with mixer on high speed until blend-ed and smooth.
• Reduce speed to low; beat in confectioners' sugar.
• Refriger-ate 15 minutes or until firm enough to spread.
• Frost cupcakes.
• To garnish: Top each cupcake with 1 or 2 cherries.
• Melt chocolate bar and scrape into a ziptop bag.
• Cut a tip off a corner of bag; drizzle chocolate over half or all the cupcakes.
• Cover and refrigerate until serving or up to 1 day.

WHITE CHOCOLATE CHERRY CUPCAKES

Steps:

• Preheat the oven to 300 degrees F. Prepare a cupcake pan with 24 cupcake liners.
• Combine the cake flour, pudding mix, baking powder, baking soda, and salt in 1 medium bowl. Crack the eggs into a second bowl and add the vanilla extract. Measure the milk and half-and-half into a third bowl. In a 5-quart mixer with a paddle attachment, cream the butter until fluffy. Stop the mixer and scrape down the sides using a spatula. Turn the mixer on first speed, add the sugar, and mix until fluffy. Add eggs 1 at a time. Scrape down the bowl. Add sour cream and mayonnaise and incorporate completely. Scrape down the bowl. Add the dry ingredients, alternating with wet. You will start and end with the dry ingredients. Mix the batter until smooth and no lumps are present.
• De-stem the maraschino cherries and squeeze out the excess liquid. Using a food processor, mince the cherries using the pulse button. Do not over process. Add the minced cherries, cherry juice, and white chocolate chips to the batter. Incorporate the ingredients completely using a spatula. Fill the cupcake liners using a 2-ounce scoop. Bake until golden brown and light and fluffy, 17 minutes. Let the cupcakes cool completely before decorating.
• To assemble: Place a round tip # 809 into a large piping bag. Fill the piping bag with Casey's Buttercream and generously pipe onto each cupcake. Garnish each cupcake with 1 maraschino cherry and 5 large pearls. Finish by sprinkling edible glitter over the tops of the cupcakes.
• In a 5-quart mixer with the paddle attachment, cream the butter and shortening together. On first speed, add the sifted powdered sugar to the bowl in 3 parts. Let each part incorporate into the butter mixture before adding the next. After adding all the sugar, put the mixer on the fourth (highest) speed and mix for 8 to 10 minutes. The buttercream will begin to gain volume and look white and fluffy. Once you bring the buttercream to full volume, add the extracts and vodka and incorporate completely.

CHOCOLATE CHERRY COLA CUPCAKES WITH RED LICORICE FILLING AND MARSHMALLOW FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
• In a large bowl using an electric mixer on low speed, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, half-and-half, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the warmed cherry cola until fully combined.
• Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 10 to 15 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
• Fill each of the cupcakes with Red Licorice Filling. Sprinkle the crushed yogurt covered pretzels on top. Top with Marshmallow Frosting and drizzle with Cherry Cola Glaze.
• Tear the licorice into 1 inch pieces and place in a saucepan with the water over medium heat until it comes to a boil. Remove from the heat and let cool. Whisk in the sugar, cornstarch, salt, and egg yolks. Cook over medium heat, whisking constantly, until thick and bubbly. Continue to cook for 1 minute, and then remove from the heat. Cool to room temperature.
• Place the egg whites, sugar, and cream of tartar in a heat-safe bowl over a saucepan with boiling water. Whisk constantly over the heat for 1 to 3 minutes. Once the sugar has dissolved, remove from the heat and beat with an electric mixer on high until stiff peaks have formed, 5 to 7 minutes. Stir in the vanilla extract.
• Add the cherry cola, 1 teaspoon at a time, to the powdered sugar until it has a good consistency to drizzle on cupcakes.

CHOCOLATE-CHOCOLATE CHERRY CUPCAKES

Steps:

• For cupcakes: Preheat the oven to 350 degrees F. Line 24 (2 1/2-inch) muffin cups with paper liners; set aside.
• In a large mixing bowl, beat the cake mix, butter, eggs, and cranberry-cherry juice with an electric mixer on low for 30 seconds. Scrape down side of bowl. Beat for 2 minutes on medium. Spoon 2 tablespoons batter into each prepared muffin cup. Spoon 1 teaspoon cherry pie filling on batter in each cup and top with another 1 tablespoon cupcake batter.
• Bake for 12 to 16 minutes or until a toothpick inserted in the cupcakes comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups and cool completely on wire rack.
• For frosting: Place the white baking chips in a medium bowl; set aside. In a small saucepan, heat the heavy cream and corn syrup over medium heat until nearly boiling. Pour the hot mixture over the white baking chips; stir until completely smooth. Let stand for 10 minutes. Stir the cream mixture into the white frosting until well mixed; set aside.
• In a small microwave-safe bowl, microwave the semisweet chocolate chips on medium for 2 minutes, stirring every 30 seconds. Place the maraschino cherries on paper towels to dry. Dip each dry cherry into melted semisweet chocolate and place on waxed paper-lined baking sheet until chocolate hardens.
• Frost each cupcake with white chocolate frosting and top with a chocolate-covered cherry.

CHERRY CHOCOLATE COCONUT CUPCAKES

Steps:

• For ganache, place vanilla chips and butter in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chip mixture; whisk until smooth. Stir in extract. Cover and refrigerate for at least 4 hours, stirring occasionally., In a large bowl, beat the pie filling, buttermilk and eggs until well blended. Combine the flour, sugar, cocoa, baking soda, baking powder and salt; gradually beat into pie filling mixture until blended., Fill 24 paper-lined muffin cups one-third full. Cut candy bars in half; place half of a candy bar in center of each cupcake. Cover each with 2 tablespoonfuls batter. , Bake at 375° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip cherries in chocolate mixture; allow excess to drip off. Place on a waxed paper-lined baking sheet. Refrigerate until set., Remove ganache from refrigerator; gradually beat in confectioners' sugar until frosting is light and fluffy. Pipe over cupcakes; sprinkle with coarse sugar. Garnish with chocolate-dipped cherries.

WHITE CHOCOLATE CHERRY CUPCAKES OR ICING

Steps:

• Prepare, bake and cool cupcakes.
• Melt 2 1/4 c white chocolate chips, cool slightly.
• On medium speed, beat butter until fluffy. Beat in melted chocolate, vanilla, confectioners' sugar until smooth.
• Chill until thickened (approx 15 mins).
• Spoon jam or filling until freezer bag. Snip 1/4" hole in one corner. Insert bag tip 1" deep into center top of each cupcake. Squeeze 1 Tbs jam into each.
• Transfer frosting into pastry bag fitted with decorative tip and pipe over cupcakes.
• Optional topping:.
• Sprinkle with edible glitter or red sprinkles and white chocolate shavings from chocolate bar. Melt remaining white chocolate and barely dip fresh cherries into mixture. Cool and set atop each cupcake.

DOUBLE CHOCOLATE MALT SHOP CUPCAKES W CHERRY-VANILLA BUTTERCREAM

Steps:

• Preheat oven to 350 degrees. line 2 regular 12- cuo tins with paper liners.
• In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Whisk until well blended.
• In a medium bowl, whisk together the milk, malted milk powder, and espresso powder. Add the canola oil and eggs; whisk to blend. Add the milk mixture to the flour mixature and beat until smooth. Add the sour cream and vanilla and beat until combined. Stir in the minature chocolate chips.
• Divide the batter among the prepared cupcake tins, filling only halfway full. Bake the cupcakes for 15 to 17 minutes, until they spring back when touched and a toothpick inserted into the center emerges clean.
• While the cupcakes bake, prepare the buttercream. In the bowl of an electris mixer fitted with the paddle attachment, mix together the sugar and the butter on medium-low speed until well blended. Add the vanilla and whipping cream and beat on medium speed for 2 minutes, until light, spreadable and fluffy. Beat in the cherry preserves until well incorporated.
• When the cupcakes have finished baking, let sit in the pans for 2 minutes and then transfer the cupcakes to the wire racks to cool for 10 minutes more.
• While the cupcakes cool, transfer the buttercream to a patry bag fitted with a large star tip. Alternatively, you can frost the cupcakes with a knife or offset spatula. When th ecupcakes have cooled, pipe the buttercream on decorativve swirls on top of the cupcake ( or swirl with a spatula ). Garnish on top of each cupcake with a malted milk ball or cherry and serve.

CHOCOLATE GANACHE CUPCAKES WITH CHERRY CHEESECAKE

Steps:

• 1. Prepare your no-bake cheesecake filling. Follow instructions on package regarding milk and setting time. While cheesecake is setting, open up your package of cherries, place in a bowl, and using a very, very sophisticated method "aka a fork", scoop out the big pieces of cherries and discard. Reason we do this is that the bigger pieces of cherries will not pipe thru, it will clog your tip. When cheesecake filling is set, fold in your cherries and set in fridge until ready to use.
• 2. Prepare cake mix according to baking directions substituting the "oil" in the recipe and adding the yogurt instead. Yogurt really enhances a recipe by literally allowing it to be denser but still keeping it very moist. This was exactly the flavor and consistency we were aiming for... a dense, moist piece of goodness!! Place liners in your cupcake tins and add your cake mixture till the cups are 2/3 full. Place in pre-heated oven and bake. When cupcakes are ready, take out and place on cooling rack. After a few minutes, remove the cups and place directly on cooling rack, let cool thoroughly (about 35-45 minutes).
• 3. Once cupcakes have cooled, use your favorite gadget to make holes into the center of each cupcake. Even though I recently purchased a cupcake plunger, I reverted back to my citrus corer. It makes just the right size hole... does that make sense? Maybe I'm just old fashioned!! ;-) Save your plugs. Using a pastry bag and a 21 tip (Wilton), scoop out 1/2 of your cherry cheesecake filling. Place in bag and proceed to fill cupcakes until almost to the top, see below.
• 4. Proceed to plug the filling with the cake plugs you just removed. You will probably have to cut some away because of the now filled cupcakes. You won't need the entire plug.
• 5. Prepare your ganache. Using a microwave-safe bowl, add your chocolate chips and milk. Microwave in 30-second increments stirring thoroughly with whisk after each time. You will see the chocolate ganache become nice and glossy and smooth. This is when you know it's ready. Note, ganache thickens upon standing. So, you can frost them two ways; you can dip the top of the cupcakes into the ready-made more thinner ganache, wait a few minutes and then double dip. Or you can wait a few minutes till the sauce has thickened a little bit and then dip once. That is my preferred method (you know I'm about easy right)? Place on cooling rack and let the ganache set for a few minutes.
• 6. Gather your maraschino cherries and the remainder of your cheesecake filling in the pastry bag. Place a small swirl of filling onto the center of each cupcake and then add a quartered maraschino cherry on top! Enjoy!!

CHERRY CHOCOLATE CHEESECAKE CUPCAKES

Steps:

• Pre-heat the oven to 350 degrees. Empty contents of the graham cracker packages from the boxes of the No Bake Cheesecake mix into a bowl. Pour over melted butter stirring until all graham cracker crumbs are moist. Press heaping teaspoon of the graham cracker mixture into bottom of paper-lined cupcake tins so the bottom of each is completely covered. Set them in fridge while you make cupcake batter. For the batter, cream together butter and sugar until fluffy. Add eggs one at a time, then vanilla, baking powder, baking soda, salt. Mix on med-high for 60 seconds until everything is creamy and well combined. With mixer on low, drizzle in melted chocolate until it's completely incorporated. Then alternatingly add flour and milk, about half cup of each at a time. Mix another 45 seconds until batter is smooth and creamy. Put a heaping tablespoon of batter on top of the graham cracker crusts and spread out in even layer. Put a heaping teaspoon of the cherry pie filling in the center of the tin and cover with another heaping tablespoon of batter (it's okay if the pie filling ends up going to the edges of the tin, but try to make sure all of it is covered by cupcake batter). Bake for 25 minutes, until cake is set and it bounces back after you gently press your finger into it. Allow to cool, then mix up the cheesecake mixture. Empty both packets of cheesecake mix into medium bowl and whisk together with 2.5 cups cold whole milk. The mixture should start thickening. Set in the fridge for 15-20 minutes until it's completely set. Stir mixture with a spoon to get a smooth texture and then frost or pipe a generous amount over the top. Sprinkle with mini chocolate chips, some graham cracker crumbs, and/or any of the sauce left over from the cherry pie filling.

CHERRY-FILLED CUPCAKES WITH CHOCOLATE FROSTING

Steps:

• Heat oven to 350º F.
• Prepare cake batter as directed on package. Spoon 2 Tbsp. batter into each of 24 paper-lined muffin cups. Top each with 1 cherry; cover with remaining batter.
• Bake 20 to 23 min. or until toothpick inserted near centers comes out clean. Cool 10 min.; remove from pan to wire racks. Cool completely.
• Microwave chocolate in medium microwaveable bowl on HIGH 1-1/2 min. or until almost melted, stirring every 30 sec.; stir until completely melted. Cool 5 min. Add sugar, cream cheese and vanilla; beat with mixer until blended. Gradually add milk, beating until blended. Spread onto cupcakes.

CHOCOLATE CHERRY CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, adding almond extract to batter. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Just before serving, remove paper baking cups. Cut cupcake in half horizontally with serrated knife. On bottom half of cupcake, spoon 1 tablespoon cherry pie filling; top with 2 teaspoons vanilla pudding. Replace top of cupcake.
• Spoon frosting into small microwavable bowl. Microwave uncovered on High 30 seconds. Stir thoroughly until very soft and smooth, microwaving 5 to 15 seconds longer if necessary. Spoon 1 tablespoon frosting over top of cupcake. Top with 1 cherry from pie filling.
• Repeat steps 2 and 3 with remaining cupcakes. Serve immediately.

CHOCOLATE COVERED CHERRY CUPCAKES

Steps:

• 1. To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. line the bottoms of muffin pans with muffin paper liners. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. In a standing mixer with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl. Add water and milk in a saucepan and bring just to a boil. Remove from the heat. and set aside. With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a spatula, finish combining the batter until smooth. Lightly drop into muffin liners. in muffin pans. **Insert 1 cherry into the center of each cupcake**
• 2. Bake for 15-18 min at *350. Remove and let cool before decorating.
• 3. In a standing mixer, using the whisk, mix together sugar and butter(room temp) . Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
• 4. Pipe frosting ontop of cooled cupcakes, and add Chocolate sprinkles and a cherry on top :) Enjoy!!!!! :)

CHOCOLATE CHERRY CUPCAKES

Steps:

• Preheat the oven to 180C/gas mark 4.
• Melt the butter in a heavy bottomed pan.
• When it's nearly comletely melted, stir in the chocolate.
• Leave it for a moment to begin softening, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted.
• Now add the cherry jam, sugar, salt and eggs.
• Stir with a wooden spoon and when all is pretty well amalgamated stir in the flour.
• Scrape and pour into the muffin papers standing in a muffin tin and bake for 25 minutes.
• Cool in the pan for 10 minutes before turning out.
• When the cupcakes are cool, break the chocolate for the icing into little piecesand add them to the cream in a saucepan.
• Bring to the boil, remove from the heat and whisk the mixture either by hand, or with an electric mixer till it's thick and smooth.
• Ice the cakes with a spoon and put a cherry on the centre of each cake.

CHOCOLATE AND CHERRY CUPCAKES

Steps:

• Heat the oven to 180C and place 12 paper cases in a bun tray.
• Cream the butter and sugar until pale and fluffy.
• Add the eggs,a little at a time,so the mixture doesn't curdle.
• Stir in the flour,then add the chocolate and cherries.
• Spoon into paper cases and bake for 20 minutes.

CHOCOLATE AND CHERRY CUPCAKES

Steps:

• Preheat the oven to 1800C/ Gas Mark 4.
• In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth – this should take 3-5 minutes using an Electric Hand Mixer.
• Add the eggs and vanilla extract and beat again briefly – add the sifted flour and baking powder and beat the mixture again until it’s well combined.
• Stir in the pieces of Dark Chocolate and Cherries using a wooden spoon (Make sure you do not crush the chocolate, otherwise when the cupcakes are baking, the chocolate won’t melt inside).
• Carefully spoon the mixture into each of the cupcake cases, filling them to about two-thirds full.
• Bake them in the oven for about 20-25 minutes – to check they are cooked, insert a skewer in the centre of the cakes which should come out clean.
• Remove from the oven and leave the cakes in their tins for about 10 minutes before carefully placing on a wire rack to cool.
• Once they are completely cool, ice the cupcakes with the Chocolate Buttercream icing using a mini palette or butter knife. For decoration, place 5-6 almonds on each top in a petal formation and a dot of white icing in the centre as the pollen.