Christmas Pud Cupcakes
This decadent chocolate cherry muffin recipe combines rich dark chocolate with juicy sour cherries for a delicious and indulgent treat. With a moist and fluffy texture, these muffins are topped with a sweet custard icing and adorned with charming bay leaves and extra cherries. Perfect for satisfying your sweet tooth cravings or as a delightful gift for friends and family.
— Constant Cookbook
Ingredients
- 50g dark chocolate , in chunks
- 140g butter , plus extra for greasing
- 100ml soured cream
- 3 eggs , lightly beaten
- 140g self-raising flour
- 140g caster sugar
- 100g ground almonds
- 6 tbsp cocoa powder
- 1 tsp baking powder
- 85g dried sour cherries , plus a few extra to decorate
- 250g icing sugar , sifted
- 1 tsp custard powder, sifted
- 12 small bay leaves
Instructions
- Heat oven to 190C/fan 170C/gas 5. Place a 12-hole silicone muffin tray on a baking sheet or butter a non-stick 12-hole muffin tin, and stick two criss-crossing strips of baking parchment in each hole.
- Melt the chocolate and butter over a low heat. Cool a little, then stir in the soured cream and eggs. Mix the flour, sugar, almonds, cocoa and baking powder in a bowl. Pour in the chocolate and stir until smooth, then stir in the cherries. Spoon into the muffin holes so they are 3⁄4 full, then bake for 20 mins. Cool in the tins. Can now be frozen in plastic bags for 3 months.
- To decorate, mix the icing sugar and custard powder with 2 tbsp water to make a thick icing. Remove the muffins from the tins and cool on a rack. Cut off any rounded tops, stand upside-down on the rack, then spoon icing over. Leave to set, then top with bay leaves and cherries. Best eaten on the day.
Prep Time
PT15M
Yield
Serves 12
Nutrition
- Calories: 413 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 54 grams carbohydrates
- Sugar Content: 42 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.51 milligram of sodium
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