• 12servings
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsCalcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 100 g self-raising flour , sifted

  2. 145 g golden caster sugar

  3. 40 g butter , at room temperature

  4. 20 g cocoa powder

  5. 120 ml whole milk

  6. 1 large egg

  7. 1/2 tsp vanilla extract

  8. 1 tsp instant coffee , dissolved in

  9. 1 tsp hot water

  10. 50 g natural coloured glace cherries , chopped

  11. 280 g butter

  12. 330 g icing sugar

  13. 15 g cocoa powder

  14. 200 g dark chocolate , melted and cooled

  15. 5 tbsp black cherry jam , or morello cherry jam, warmed

  16. 12 fresh black cherries , stalks intact

  17. edible glitter , optional

Instructions Jump to Ingredients ↑

  1. For the sponge: preheat the oven to 180C/160C fan/gas 4 and line a 12-hole tin with cupcake paper cases. Tip the flour, sugar, butter and cocoa powder into a food processor and blitz on a slow speed for one minute, until you achieve a sandy consistency.

  2. Gradually pour in half of the milk and beat until just incorporated. Don’t worry if it looks a little messy at this stage – it will come together! In a separate bowl, whisk the remaining milk together with the egg, vanilla extract and coffee. Pour into the batter and beat for a couple of minutes until smooth, scraping down the side of the bowl to catch any unmixed ingredients as you go. Fold through the glace cherries with a spoon.

  3. Divide the mixture between the 12 paper cases, filling each one up two-thirds full. Bake in the preheated oven for 20 minutes or until the sponge bounces back when prodded with a finger. Leave to cool on a wire rack while you make the frosting.

  4. For the frosting: Tip the butter, icing sugar and cocoa powder into a food processor and beat until well combined. Add the cooled chocolate and jam, then beat again for a couple of minutes until light and fluffy.

  5. When the sponges have cooled completely, carefully spoon a third of the frosting into a piping bag and use it to decorate the first four cupcakes. Repeat until you have finished them all. Alternatively, just use a palette knife to spread about 2 tbsp of frosting onto each cupcake.

  6. Decorate with a single black cherry, and a little edible glitter if you have it.


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