Cherry and chocolate cupcakes

I have a feeling cherry season is coming to an end… so I decided to say goodbye with these simple and delicious cupcakes. The cherries are baked into the cake and also used to decorate the chocolate topping. A small addition of yoghurt makes them extra light and fluffy. They’re wonderful with any seasonal fruit!

Makes 12 cupcakes.

Ingredients for cherry and chocolate cupcakes:

• 140 g butter
• 3/4 cup caster sugar
• 2 eggs
• 1¼ cups plain flour
• 1 teaspoon baking powder
• 1/4 teaspoon bicarbonate of soda
• 1/4 cup + 1 tablespoon Greek yoghurt
• 1 teaspoon lemon or almond extract
• 24 cherries

All ingredients should be at room temperature.

Cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the extract and mix. Sift the flour with the baking powder and bicarbonate of soda. Add to the mixture alternately with the yoghurt, mixing briefly until just combined.

Line a muffin tin with paper cases. Divide the batter evenly between them (about 3/4 full). Press one cherry into the centre of each cupcake so it’s halfway submerged.

Bake at 170°C for about 25 minutes, or until a skewer inserted comes out clean. Remove and cool on a wire rack.

Ingredients for chocolate topping:

• 100 g dark chocolate, chopped
• 30 g butter

Melt the butter in a small saucepan. Remove from the heat, add the chocolate, and let it melt, stirring occasionally. Gently reheat if needed. Let it cool slightly until thickened.

To finish:

Spread the chocolate topping over each cooled cupcake and decorate with an extra cherry.

Enjoy!