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Cherry and Chocolate Cupcakes

Chocolate and Cherry Cupcakes

  • Author: foodnerd4life
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 38 minutes
  • Yield: 16 1x


  • 250g Unsalted Butter
  • 500g Caster Sugar
  • 100g Cocoa Powder
  • 100g Self-Raising Flour
  • 4 Medium Free-Range Eggs
  • 1/2tsp Almond Extract
  • 3 tbsp Cherry Compote (or quality Cherry Jam)
  • 300g Tinned Dark Cherries (or Cherries in Kirsch/Brandy)
  • 300g Milk Chocolate
  • 300ml Double Cream
  • 15 Fresh Cherries (stalk on)


  1. Oven to 170C. With flouncy cupcake cases line a muffin tin and set aside. I used my brownie mix on top which I wrote about in my Easter Chocolate post- but a quick refresher. In a large saucepan, melt gently the butter, sugar and cocoa powder until smooth. Fold in the flour and when cooled slightly, beat in the eggs, one at a time to make your brownie batter.
  2. Stir in the cherry compote, I used some homemade cherry jam, that defied me and wouldn’t set properly, so now use it on top of yoghurt and in baking. If using a lot of tinned or preserved cherries you can miss this out.
  3. Stir in the almond extract, drain the tinned or preserved cherries (if in kirsch or brandy you can spoon in a few tablespoons in the mix and save some for the frosting) roughly halve and add to the mix. Spoon into the prepared cases. Bake for 15-18 minutes, so the brownie is still gooey, as they will set a little bit more on cooling.
  4. While the cupcakes are cooling make the frosting, by melting the chocolate in a baine marie, to gently melt. Cool slightly and stir in the cream, this will make a soft ganache frosting, you can add slightly less cream if you want a firmer frosting. At this stage add a small amount of the saved kirsch or brandy. Spoon into a piping bag and decorate the top of the cooled cakes, then place a shiny cherry on top.

  • Category: Cupcakes, Chocolate
  • Method: Baking
  • Cuisine: German

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