Comfort food at its best: Nigella's chocolate cherry cupcakes
This is just a miniature cherry version of Nigella's chocolate & orange marmelade cake I baked for my dear friend T's birthday back in November. Seeing this particular version over at Esurientes last weekend made me reach for my beloved How To Be A Domestic Goddess once again. Nigella surely knows how to feed a girl in need of some cheering up:)
The original recipe is available here, on Nigella's website, both with UK and US measurements. I used Bonne Maman Cherry Compote (80% cherries, sugar); the chocolate was Lindt Excellence 85% cocoa dark one. The cupcakes were really delicious and moist, with a clear cherry flavour. As I run out of chocolate (disastrous!!!), I replaced the chocolate frosting with mascarpone one, topped with a small Easter chocolate.
Chocolate Cherry Cupcakes
(Kirsi-šokolaadimuffinid)
Yields 12
For the cupcakes:
125 grams butter
100 grams dark chocolate
300 grams good quality cherry jam or compote
150 grams golden caster sugar
a pinch of salt
2 large eggs, beaten
150 grams self-raising flour
For the frosting:
mascarpone cheese
icing sugar
some drained liquid from the cherry compote
Melt the butter in a heavy-bottomed saucepan on a low heat. When almost melted, add chocolate pieces. Leave to soften for a moment, then remove the saucepan from the hob and stir with a wooden spoon until chocolate has melted.
Now add the cherry jam, sugar, salt and beaten eggs, stirring with the wooden spoon. Sift in the flour, stir until combined.
Spoon the mixture into prepared muffin tins (either oil them or use muffin papers) and bake at 180˚C for about 25 minutes.
When cupcakes are cool, cover with frosting. For the mascarpone frosting, just cream the ingredients with a wooden spoon and smear on the cupcakes.
Decorate with small Easter chocolate eggs.
Other great recipes inspired by Nigella Lawson:
Pasta alla vodka
A cranberry upside-down cake
Upside down red onion pie
Chocolate & orange marmelade cake
The original recipe is available here, on Nigella's website, both with UK and US measurements. I used Bonne Maman Cherry Compote (80% cherries, sugar); the chocolate was Lindt Excellence 85% cocoa dark one. The cupcakes were really delicious and moist, with a clear cherry flavour. As I run out of chocolate (disastrous!!!), I replaced the chocolate frosting with mascarpone one, topped with a small Easter chocolate.
Chocolate Cherry Cupcakes
(Kirsi-šokolaadimuffinid)
Yields 12
For the cupcakes:
125 grams butter
100 grams dark chocolate
300 grams good quality cherry jam or compote
150 grams golden caster sugar
a pinch of salt
2 large eggs, beaten
150 grams self-raising flour
For the frosting:
mascarpone cheese
icing sugar
some drained liquid from the cherry compote
Melt the butter in a heavy-bottomed saucepan on a low heat. When almost melted, add chocolate pieces. Leave to soften for a moment, then remove the saucepan from the hob and stir with a wooden spoon until chocolate has melted.
Now add the cherry jam, sugar, salt and beaten eggs, stirring with the wooden spoon. Sift in the flour, stir until combined.
Spoon the mixture into prepared muffin tins (either oil them or use muffin papers) and bake at 180˚C for about 25 minutes.
When cupcakes are cool, cover with frosting. For the mascarpone frosting, just cream the ingredients with a wooden spoon and smear on the cupcakes.
Decorate with small Easter chocolate eggs.
Other great recipes inspired by Nigella Lawson:
Pasta alla vodka
A cranberry upside-down cake
Upside down red onion pie
Chocolate & orange marmelade cake
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