photo by Petrina Tinsley
recipe from Nigella.com
for the cupcakes:
1 stick plus 1 tablespoon soft unsalted butter
4oz bitter-sweet chocolate, broken into pieces
1 cup good quality morello cherry jam
three quarters cup sugar
pinch of salt
2 large eggs, beaten
1 cup All Purpose flour
1 teaspoon baking powder
quarter teaspoon baking soda
12-bun muffin tin and papers
for the icing:
4oz bitter-sweet chocolate
half cup heavy cream
12 natural-coloured glace cherries
Preheat the oven to 350F.
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 mixed with the baking powder and soda.
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.
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.
Makes 12.
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