Abandon being good for the day. Throw aside your worthiness and any pretence at a health drive. You deserve these!
These dark delights are the love children of Nigella’s Choc Cherry Cupcakes from Domestic Goddess and Bill Granger’s Easy Mix Chocolate Cake, perfected, if that is not too strong a word, by me. So they are naughty but nice, cheeky and sexy, and bound to add to your wobbly bits! They take after Nigella more in the looks department – dark, sexy, sultry and very yummy mummy! They are deeply delicious with a hint of sweet, rich, mellow cherry. Just cook ’em and see. And then thank me!
Makes 12 cupcakes (American muffin pan)
110g soft butter (1/2 pack)
110g caster sugar
25 g cocoa powder
80ml full fat milk
120g plain flour
1 1/2 tsp baking powder
1/2 jar (120ml) no-added sugar Morello Cherry Jam (St Dalfour in UK/ Ireland)
Challenging method here…
Preheat over to 180 C.
Bung all ingredients (except jam) in a bowl. Whisk for 2 mins with an electric whisk. Food processor would do the job too! Stir in jam by hand so all the fruity bits (ooh matron!) don’t get mushed up.
Spoon into muffin cases in the muffin tin.
Bake for 15-20 mins till risen and cooked through (test with skewer).
Ice when cool with… 100 g Divine dark chocolate (or other fair trade/ organic, 70 % dark, sexy chocolate) melted with 50ml cream, gently in a bowl over hot water.
Enjoy, by yourself!