Cherry-chocolate cupcakes with chocolate cream

12 servings

40 minutes

Cherry-chocolate cupcakes with chocolate cream are an exquisite dessert that combines the tenderness of chocolate and the juiciness of cherries. This recipe has roots in British cuisine, where classic cupcakes often serve as a canvas for flavor experiments. The airy batter filled with pieces of sweet cherries is complemented by rich chocolate glaze, creating a harmonious blend of flavors. The melted chocolate and cream frosting adds a velvety texture, while the cupcakes adorned with whole berries delight both the eye and palate. These cupcakes are perfect for cozy tea parties, romantic evenings, or festive treats, adding a touch of aristocratic sophistication to any occasion. Their taste is a balance of sweetness, light tartness from cherries, and depth from cocoa that leaves a pleasant aftertaste and a desire for another piece.

Energy value per serving

• Calories: 201.3
• Proteins: 3.7g
• Fats: 10.5g
• Carbohydrates: 23.8g

Ingredients

• Cherry: 250 g
• Wheat flour: 150 g
• Cocoa powder: 2 tbsp
• Baking powder: 2 tsp
• Sugar: 40 g
• Chicken egg: 1 pc
• Milk: 125 ml
• Butter: 50 g
• Cream: 140 g
• Chocolate: 150 g

Cooking steps

1. Preheat the oven to 200 degrees. Place 10 paper liners in a muffin tin. Set aside 10 cherries for decoration, chop the rest coarsely.

   Required ingredients:

   • Cherry: 250 g
   • Cherry: 250 g

2. Sift flour, cocoa powder, sugar, and baking powder into a large bowl. Add cherries. In another bowl, mix the egg, milk, and melted butter.

   Required ingredients:

   • Wheat flour: 150 g
   • Cocoa powder: 2 tablespoons
   • Baking powder: 2 teaspoons
   • Sugar: 40 g
   • Cherry: 250 g
   • Chicken egg: 1 piece
   • Milk: 125 ml
   • Butter: 50 g

3. Make a well in the center of the dry ingredients and pour in the eggs, quickly knead the dough. Do not mix too much — the dough should be lumpy.

   Required ingredients:

   • Wheat flour: 150 g
   • Cocoa powder: 2 tablespoons
   • Baking powder: 2 teaspoons
   • Sugar: 40 g
   • Chicken egg: 1 piece
   • Milk: 125 ml
   • Butter: 50 g

4. Divide the mixture between the molds. Bake for 15-20 minutes until risen. Transfer the baked cupcakes to a rack and let cool. If the cupcakes have domed, trim the tops above the molds to frost.

5. Melt chocolate with cream in a pot and bring to a boil. Remove from heat and whip into a thick cream. Once the cupcakes cool, cover with glaze to the edges of the molds and decorate with a berry.

   Required ingredients:

   • Chocolate: 150 g
   • Cream: 140 g