- 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)
- 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.
- 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.
- 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.
- 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