Red velvet chocolate and cherry cupcakes
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 12 cupcakes
- Dietary
- Nut-freeVegetarian
A decadent mini-dessert that captures the classic flavours of the famed red velvet cake in every delightful bite.
Ingredients
- plain flour: 215²µ/7½´Ç³ú plain flour
- cocoa powder: 15²µ/½´Ç³ú cocoa powder
- caster sugar: 200g/7oz caster sugar
- baking powder: 1 tsp baking powder
- bicarbonate of soda: ¼ tsp bicarbonate of soda
- salt: pinch salt
- butter: 170g/6oz butter, melted
- eggs: 3 free-range eggs, beaten
- vanilla extract: 1 tsp vanilla extract
- buttermilk: 175ml/6fl oz buttermilk
- food colouring: 30ml/1fl oz red food colouring
- cherries: 12 cherries on stalks, to decorate
For the ganache icing
- dark chocolate: 180²µ/6½´Ç³ú dark chocolate, chopped
- double cream: 250ml/9fl oz double cream
For the jammy cherry compote
- cherries: 250g/9oz stoned cherries (fresh or frozen), halved
- caster sugar: 50²µ/1¾´Ç³ú caster sugar
Method
Preheat the oven to 190C/170C Fan/Gas 5. Put 12 muffin cases into a deep muffin tin.
To make the cupcakes, sift the flour, cocoa, sugar, baking powder, bicarbonate of soda and salt into a large bowl. Add the melted butter, beaten eggs, vanilla, buttermilk and food colouring, then stir well until thoroughly combined.
Divide the mixture evenly between the 12 muffin cases. Bake in the middle of the oven for 15–20 minutes until lightly golden on top and a toothpick inserted into the centre comes out clean.
Meanwhile, make the ganache. Put the chocolate in a bowl. Heat the cream in a small pan until it is steaming and just below boiling point. Pour it over the chocolate and leave to sit undisturbed for 30 seconds. Then start stirring slowly, working from the middle outwards until you have a smooth ganache. Allow to cool completely.
Put the cherries and sugar in a pan and place over a medium-high heat. Cook until jammy, then set aside to cool.
Once the cupcakes have cooled, use an apple corer or teaspoon to scoop out some of the centre from each cupcake and fill the holes with cherry compôte. Using a palette knife, spread some of the ganache over the top of each cake and top with a fresh cherry.
Recipe tips
If there are still a few lumps of unmelted chocolate in the ganache, place the bowl over a pan of simmering water and stir until everything is melted and smooth.
