Chocolate Cherry Cupcakes

Ever have those days where you have sooooooo much to do, but really can’t be bothered?

Yea, I’m having one of those days.

It’s Friday, which means house cleaning day. I do a small clean on Tuesday’s, but I blitz the house on Fridays. Well…I am meant to.

I was so tired this morning, I said to myself “I’ll just watch Cupcake Wars then clean the house”

This turned into two episodes of Cupcakes Wars and one of Location, Location, Location. Then I looked at the clock and only had 45 minutes until Formula 1 Free Practice. I rushed upstairs to change the bed, have a shower, moisturise and get dressed, then I sat in front of the TV again.

Bearing in mind I had to bake cupcakes for the last National Cupcake Week day and make the cake for my Mum’s birthday, by 12pm it wasn’t looking good.

Somehow, here I am. I’ve baked the cupcakes (obviously ‘cos here’s the recipe) and Mum’s cake, which is now chilling in the fridge so I can stack it and decorate it tomorrow morning. I’ve finished cleaning the house, done 3 loads of washing and run on my cross trainer.

However, I’m having a really bad eating disorder day as I tried a bit of cupcake. I wrote the recipe myself, so I really needed to make sure it was good, but you know I really struggle with guilt and eating cake. So now, I feel rubbish and like I just want that bite of cake out of me. I went straight upstairs to run like crazy and I don’t want to eat much for dinner…

I’ve had a good few weeks, but now I feel like crying. We’re also going out for a curry tomorrow night so I’m feeling so anxious about that too as I won’t have made the food; therefore don’t know what’s in it – and the fact it’s really unhealthy.

I know it’s only one time, but I’m really struggling. The sane part of me is, again, telling me that it won’t hurt, but because I feel really bad and greedy today, I’m extra worried about tomorrow. I was feeling OK about it, but now I’m not. I’ve been good all week. Having my cereal with natural yoghurt for breakfast and then making a meal from scratch for dinner, I’ve had plenty of steamed fish, grilled chicken and vegetables so I know I haven’t been putting rubbish in my body.

I don’t know, I just feel rubbish again, maybe I’ll feel better if I sleep on it, sure hope so 🙁

Onto this recipe. I’ve wanted to make chocolate cherry cupcakes for ages and have seen loads of recipes. We bought some dried cherries from Costco and they are really lovely. Quite tart, but sweet. I thought they’d be perfect in a cupcake and decided against using fresh cherries for this one. I added melted dark chocolate to the batter and a tablespoon of cocoa. The batter tasted amazing and I knew I’d nailed it.

I always get joy from baking, but it makes me feel even better when I’ve written the recipe myself and it’s turned out perfectly, I’m not trying to blow smoke up my bum, but it does feel like you’ve accomplished something 🙂

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Makes 12

Recipe by Annie

Ingredients for the cupcakes:

> 75g dark chocolate
> 100g butter/marg
> 175g caster sugar
> 3 eggs
> 1/2 tsp vanilla extract
> 175g self-raising flour
> 1 tsp baking powder
> 1 tbsp cocoa
> 130g dried cherries (I’m sure you could use fresh, but the dried ones really add something)

Ingredients for the frosting:

> 250g butter (not marg)
> 350g icing sugar
> 2tbsp custard powder
> 1tsp cocoa
> 1tbsp milk
> 80g milk chocolate
> Grated dark chocolate to garnish (optional)
> Dried cherries to garnish (optional)

Method:

> Preheat the oven to 180 degrees C and line a cupcake tray with 12 cases.
> Place the dark chocolate in a heat proof bowl and place in the microwave for 30 seconds. Heat in 20 second increments. Stir in-between heating and be careful not to burn it. If you prefer you can place the bowl above a simmering saucepan of water and melt it this way.
> Leave the chocolate to one side to cool slightly.
> In a separate bowl, place the flour, baking powder, cocoa and dried cherries and toss together.
> Place the butter and sugar into a large bowl or the bowl of your stand mixer.
> Beat until light and fluffy, about 2 minutes.
> Add in the eggs and vanilla.
> Mix until well combined.
> Add in the melted chocolate.
> Mix until well combined.
> Add in the flour mixture.
> Mix until well combined and smooth.

> Split the batter between the cupcake cases, about 2/3 full.
> Place in the oven for 20-25 minutes until an inserted skewer comes out clean.
> Remove from cupcake case as soon as possible to stop the cases peeling away from the cupcakes.
> Leave to cool completely on a wire rack.

> Once cooled, make the frosting. Place the chocolate in a heat proof bowl and place in the microwave. Heat for 30 seconds and then stir, go down to 20 second increments, stirring in-between heating, until all the chocolate is melted.
> Leave to cool slightly.
> Place the butter, icing sugar, custard powder, cocoa and milk in a large bowl or the bowl of your stand mixer.
> Starting on a slow speed so you don’t get a sugar cloud, mix together. As the mix starts to combine, turn the mixer up to medium-high and beat until light and fluffy
> Add in the melted chocolate.
> Mix until well combined and smooth.
> This is enough frosting to pipe the 12 cupcakes. I use a large star nozzle. Half fill a piping bag and then pipe a swirl onto each cupcake.
> Grate some dark chocolate on top of the cupcakes and garnish with a couple of dried cherries.
> Will keep in an airtight container in the fridge for 3-4 days.