Makes about 12
85g self-raising flour
4 tbsp cocoa powder
110g caster sugar
110g margarine, softened
1 tsp baking powder
2 large free-range eggs
1 x 450g jar black cherry jam
200ml double cream, whipped
60g dark chocolate (at least 70%), grated
glace cherries, to decorate (optional)
Preheat the oven to 170C/325F/Gas 3. Line a 12 hole muffin tin with cupcake cases.
Sift the flour, cocoa powder and sugar into a large bowl, food processor or mixer. Add the margarine, baking powder and eggs. Beat well until the mixture is light and fluffy. Spoon the mixture into the prepared cases, and bake in the oven for about 20 minutes until firm to the touch.
Remove from the oven and allow to cool.
Once cool, smother the top of each cupcake with a generous amount of the jam then pile the whipped cream on top. Finish with some grated dark chocolate. And a cherry on a cocktail stick, if you dare.
These really are gorgeous! I didn't use anywhere near the amount of jam in the recipe though and I was honestly generous with it. I probably used quarter of a jar and it still felt like loads!