/assets/logos/nzwd.svg
Recipe

Dark chocolate and cherry brandy cupcakes

Apr 29, 2012 2:00pm
  • 30 mins preparation
  • 25 mins cooking
  • Serves 12
    • Print
    Print

Ingredients

Dark chocolate and cherry brandy cupcakes
  • 1 cup cherries, chopped, plus 12 extra to serve
  • 1/4杯樱桃白兰地
  • 125 gram butter, softened
  • 1/2 cup caster sugar
  • 2 eggs
  • 1 1/2 cup self-raising flour
  • 1/4 cup cocoa powder
  • 1/4 cup milk
  • 1/4 cup dark chocolate chips
Choc fudge icing
  • 250 gram dark chocolate, chopped
  • 1/3 cup cream
  • 75 gram butter

Method

Dark chocolate and cherry brandy cupcakes
  • 1
    In a small bowl, combine chopped cherries and brandy. Set aside 15 minutes.
  • 2
    Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.
  • 3
    In a medium bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add eggs one at a time, beating well after each addition.
  • 4
    Sift flour and cocoa together onto a sheet of baking paper. Fold into creamed mixture alternately with milk. Lightly mix in cherries with brandy and chocolate chips. Spoon evenly into cases until two-thirds full.
  • 5
    Bake 20-25 minutes, until golden-brown and cooked when tested. Transfer to a wire rack to cool completely.
Choc fudge icing
  • 6
    Place chocolate, cream and butter in a heat-resistant bowl. Sit bowl over a saucepan of gently simmering water. Stir until smooth.
  • 7
    Cool to room temperature, then beat with an electric mixer until thick and fluffy. Transfer to piping bag with a fluted nozzle. Pipe spirals onto cooled cupcakes. Top with extra cherries.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg