These moist chocolate mini cupcakes are perfect dessert for both kids’ and adults’ parties. They can also be made without fruit for a different treat.
Ingredients
- Cherries – 100 g + extra for decoration
- Butter – 200 g
- Granulated sugar – 150 g (or powdered sugar – 100 g)
- Dark chocolate (50% cocoa) – 100 g + 50 g for the topping
- Large eggs – 2
- All-purpose flour – 200 g
- Baking powder – 2 teaspoons
- Cocoa powder – 1 tablespoon
- Milk – 125 ml
- Cornstarch – 1 tablespoon
Preparation
To prepare, cut the butter into cubes and let it soften at room temperature for about 30 minutes. Preheat the oven to 180°C (350°F). Pit the cherries and cut them in half.
Cream the butter with the granulated sugar until light and fluffy. Gradually add 100 g of the melted and cooled chocolate, then add the eggs one at a time, mixing well after each addition.
Sift the flour and mix with the baking powder and cocoa powder. Add half of the flour mixture and milk to the butter mixture, mix until combined, then add the remaining flour mixture and milk, and mix again until smooth. Toss the cherries with the cornstarch and fold them into the batter.
Divide the batter among the 12 muffin liners and bake for about 20 minutes. Melt the remaining 50 g of chocolate with 1 teaspoon of oil and spread it over the tops of the cupcakes. Decorate with the remaining whole cherries.
