Monday, 5 October 2009

Chocolate Cherry Cupcakes

Choc-Cherry Cupcakes (18)

This was the September Nigella Cookalong. I like taking part in the Nigella Cookalong because it pushes me to try some of her recipes that I wouldn't otherwise. And these were exactly one of those recipes. Cupcakes can be much-a-do about nothing and while I love decorating them actually eating them doesn't excite me all that much. But these were such a surprise. They're lovely and moist - almost fudgey. And since I used a red and black cherry conserve instead of the specified morello cherry jam (simply because I couldn't get it) ther're wasn't an overpowering sour cherry taste. To top it off they're so simple. This is a one-pan recipe. Everything gets melted in one saucepan then poured into paper cases. Such a simple but delicious crowd pleaser to have up your sleeve.

(For The Cupcakes)

125g soft unsalted butter
100g dark chocolate, broken into pieces
300g cherry conserve
150g caster sugar
pinch of salt
2 large eggs, beaten
150g self-raising flour
12-bun muffin tin and papers

For The Icing
100g dark chocolate
100ml double cream
12 natural-coloured glacé cherriesServing Size : Makes 12


1. Preheat the oven to 180ºC/gas mark 4.

2. Put the butter in a heavy-bottomed pan on the heat to melt. When nearly completely melted, stir in the chocolate. Leave for a moment to begin softening, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted. Now add the cherry jam, sugar, salt and eggs. Stir with a wooden spoon and when all is pretty well amalgamated stir in the flour.

3. Scrape and pour into the muffin papers in their tin and bake for 25 minutes. Cool in the pan on a rack for 10 minutes before turning out.

4. When the cupcakes are cool, break the chocolate for the icing into little pieces and add them to the cream in a saucepan. Bring to the boil, remove from the heat and then whisk – by hand or electrically – till thick and smooth. Ice the cupcakes, smoothing the tops with the back of a spoon, and stand a cherry in the centre of each.

Choc-Cherry Cupcakes (6)

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  1. I have often looked at these but I am not very good with cupcakes. I didn't realise it was a pouring batter. Hmmmmm you have me thinking. Yours look perfect.

  2. I made these yesterday - delicious and so easy to make! Very rich though - might make them as mini-cupcakes next time.