These chocolate cherry cupcakes are soft, rich, and full of flavor. The dark chocolate and cherry jam make them sweet, slightly tangy, and delicious. Topped with smooth chocolate icing and a cherry, they are perfect for any occasion!
Ingredients Needed:
For the Cupcakes:
- 125 grams of soft unsalted butter
- 100 grams dark chocolate (broken into pieces)
- 300 grams morello cherry jam
- 150 grams caster sugar
- 1 pinch of salt
- 2 large eggs (beaten)
- 150 grams self-raising flour
For the Icing:
- 100 grams of dark chocolate
- 100 millilitres double cream
- 12 natural-colored glace cherries
How To Make Chocolate Cherry Cupcakes?
- Preheat the oven: Set the oven to 180ºC. Line a muffin tin with 12 paper cases.
- Melt butter and chocolate: Heat the butter in a pan over low heat until almost melted. Add the chocolate and stir until smooth. Remove from heat.
- Mix the batter: Stir in the cherry jam, sugar, salt, and eggs. Mix well, then add the self-raising flour and stir until combined.
- Bake the cupcakes: Divide the batter evenly between the muffin cases. Bake for 25 minutes or until set. Let them cool in the tin for 10 minutes, then transfer to a wire rack.
- Make the icing: Heat the cream in a saucepan until it just starts to boil. Remove from heat, add the chopped chocolate, and whisk until thick and smooth.
- Decorate the cupcakes: Spread the icing over the cooled cupcakes and place a glace cherry in the center of each.
Recipe Tips:
- Use soft butter for smooth mixing: Make sure the butter is soft before melting it. This helps the chocolate melt evenly and prevents lumps in the batter.
- Choose a good-quality cherry jam: Morello cherry jam gives the best flavor. Avoid jams with too much-added sugar, as they can make the cupcakes overly sweet.
- Mix the batter gently: Overmixing can make the cupcakes dense instead of light and fluffy. Stir just until everything is combined.
- Check for doneness properly: Insert a toothpick into the center of a cupcake—if it comes out with a few moist crumbs, they’re done. If it’s wet, bake for a couple more minutes.
- Let the icing cool slightly before spreading: If the icing is too hot, it will run off the cupcakes. Let it sit for a few minutes until it thickens slightly, then spread it on.
How To Store Leftovers?
- Refrigerate: First, let the leftover chocolate cherry cupcakes cool to room temperature. Then, store them in an airtight container and keep them in the fridge for up to 5 days.
- Freeze: Allow the cupcakes to cool completely before freezing. Place them in an airtight container or wrap them tightly in plastic wrap and freeze for up to 3 months.
Nutrition Facts:
- Calories: 320 kcal
- Total Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 50mg
- Sodium: 80mg
- Potassium: 120mg
- Total Carbohydrate: 40g
- Dietary Fiber: 2g
- Sugars: 28g
- Protein: 4g
Try More Nigella Lawson Recipes:
- Nigella Chocolate And Cherry Trifle Recipe
- Nigella Chocolate Chip Muffins
- Nigella Chocolate Biscuits Recipe
Nigella Chocolate Cherry Cupcakes
Description
These chocolate cherry cupcakes are soft, rich, and full of flavor. The dark chocolate and cherry jam make them sweet, slightly tangy, and delicious. Topped with smooth chocolate icing and a cherry, they are perfect for any occasion!
Ingredients
For the Cupcakes:
For the Icing:
Instructions
- Preheat the oven: Set the oven to 180ºC. Line a muffin tin with 12 paper cases.
- Melt butter and chocolate: Heat the butter in a pan over low heat until almost melted. Add the chocolate and stir until smooth. Remove from heat.
- Mix the batter: Stir in the cherry jam, sugar, salt, and eggs. Mix well, then add the self-raising flour and stir until combined.
- Bake the cupcakes: Divide the batter evenly between the muffin cases. Bake for 25 minutes or until set. Let them cool in the tin for 10 minutes, then transfer to a wire rack.
- Make the icing: Heat the cream in a saucepan until it just starts to boil. Remove from heat, add the chopped chocolate, and whisk until thick and smooth.
- Decorate the cupcakes: Spread the icing over the cooled cupcakes and place a glace cherry in the center of each.
Notes
- Use soft butter for smooth mixing: Make sure the butter is soft before melting it. This helps the chocolate melt evenly and prevents lumps in the batter.
- Choose a good-quality cherry jam: Morello cherry jam gives the best flavor. Avoid jams with too much-added sugar, as they can make the cupcakes overly sweet.
- Mix the batter gently: Overmixing can make the cupcakes dense instead of light and fluffy. Stir just until everything is combined.
- Check for doneness properly: Insert a toothpick into the center of a cupcake—if it comes out with a few moist crumbs, they’re done. If it’s wet, bake for a couple more minutes.
- Let the icing cool slightly before spreading: If the icing is too hot, it will run off the cupcakes. Let it sit for a few minutes until it thickens slightly, then spread it on.
Nigella Chocolate Cherry Cupcakes