Chocolate cupcakes with a black cherry centre, topped with vanilla buttercream. —Emma Foster
self raising flour
Cherry Jam or Pie Filling
In This Recipe
Preheat the oven to 180c
In a big bowl, beat together the butter and sugar for the cakes. Then whisk in the eggs.
In a small bowl, mix the hot water and cocoa powder to make a thick chocolate paste. Add this into the bigger bowl and whisk together.
Sieve in the flour and baking powder and whisk until a lovely batter has formed.
Line your cupcake tray with 7 cupcakes cases. Using a spoon or ice cream scoop, place an even amount of batter into each case. I would recommend going no more than 3/4 of the way up the side of the case to allow for the cupcakes to grow without overflowing. Bake in the oven for 15 minutes. Check they are cooked through using a skewer. If it comes out of the cake clean, they are baked.
Now, leave the cakes to cool and make the buttercream.
Whisk together the butter, milk, vanilla and icing sugar. This can get a little messy. If your mixer doesn't have a cover or you don't have a mixer, then start the process by gently beating with a wooden spoon. Once the butter and sugar have combined, whisk until light and fluffy.
Once the cakes are cooled, carefully cut out the centres. Then use the cherry jam or pie filling and place a small teaspoon of sauce\jam into the hole. Using the cake you cut out, cover the jam.
Now, you can either pipe or spoon your buttercream on top of the cooled cakes.
Top with extra chocolate shavings and a fresh cherry and ENJOY!