For best results, always weigh ingredients where a weight is provided
Equipment
Silicone muffin trays – I like the shape these give my cupcakes
A medium ice cream scoop is perfect for portioning the cupcake batter
A stand mixer or handheld beater
I use a cupcake corer to cut the perfect size hole in each cupcake
Instructions
FOR THE CHOCOLATE CUPCAKES:Preheat your oven to 180C (160C fan) / 350F. Line your muffin pans with paper cases.
In a bowl, sift together the flour, cocoa, baking powder, baking soda and salt. Mix well to combine.
In a separate bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth. Add the eggs one at a time, scraping down the sides of the bowl each time and beating well after each. Add the vanilla and beat to combine.
Add ⅓ of the flour mixture to the butter and sugar. Stir through gently until just combined. Now add half of the buttermilk, Mix gently again. Continue like this until all the flour and buttermilk is combined... just. It is important not to overmix or be too heavy-handed otherwise your cupcakes will turn out dense and tough.
Fill the cupcake cases only to about ⅔ full. Bake in the oven for around 18-24 minutes, turning the pan around in the oven halfway through to make sure they bake evenly (baking time will depend on the type of muffin pan you use). When a toothpick inserted comes out with just a crumb or two, they are done.
FOR THE CHERRY JAM:In a saucepan over medium heat, combine all ingredients and bring to a gentle simmer. Continue to simmer, stirring occasionally so that it doesn’t catch, for around 15-20 minutes or until the liquid has almost disappeared. Allow to cool.
FOR THE STABILISED CHANTILLY CREAM (once the cupcakes have cooled so you can use it immediately):Place the gelatine into a small bowl or jug and pour over the water. Let it soften for a couple of minutes.
Heat in the microwave for 7-10 seconds and stir to dissolve the gelatine into the water. If it’s not liquid, you can microwave again for 3 seconds at a time, just until it’s dissolved and liquid enough to stir. Don’t overheat the gelatine or it will lose it’s efficacy. Set aside to cool slightly. If it hardens too much you can microwave for 3 seconds at a time until it’s fluid again.
In a large bowl with an electric mixer, beat the cream until it starts thickening. Add the icing sugar and vanilla and beat until it just reaches soft peaks.
With the mixer running on low, gradually pour in the gelatine mixture, beating for another 10-20 seconds, just until it reaches stiff peaks. Don’t overwhip or it will turn grainy.
Transfer to a piping bag with a 1cm/½ inch opening.
ASSEMBLE:Use a small knife or cupcake corer to cut a hole in the centre of each cupcake.
Fill each hole with 2 teaspoons of the cherry jam.
Pipe the cream over the top. Chill in the fridge while you prepare the ganache.
FOR THE GANACHE:Place the chocolate in a small heatproof dish. Heat the cream in a small saucepan over low heat until its bubbling, then pour it over the chocolate. Give the dish a gentle shake so all the chocolate is submerged. Leave for a minute, then stir to a smooth glossy ganache.
Transfer to a small squeeze bottle and squeeze gently over the top of your cupcakes, letting some drizzle down the side. Top with fresh cherries and serve.
If you want to just top with chocolate shavings, just run a vegetable peeler down the edge of a block of chocolate and scatter them over the tops of the cupcakes.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
You can use substitute frozen cherries or maraschino cherries for the fresh ones on top.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.