Cherry cupcakes with chocolate topping
Sinful chocolate meets cheeky fruit.
Ingredients for 12 servings
very soft butter
pack of vanilla sugar
pinch of salt
YO cherry syrup
pack of baking powder
butter (room temperature)
Cupcakes: Beat the butter, vanilla sugar, salt and granulated sugar together until creamy. Gradually add the eggs and YO cherry fruit syrup. Sieve the flour, baking powder and cocoa and fold into the butter mixture, alternating with the buttermilk. Pour into the prepped paper moulds and bake in the centre of a preheated oven at 180 °C for approx. 35 minutes.
Topping: Roughly chop the chocolate, melt in a bain-marie, then leave to cool down to room temperature. Beat the soft butter, icing sugar and cocoa until creamy. Add the mascarpone and melted chocolate and stir until smooth.
Leave the cupcakes to cool, add the cream to a piping bag with a star-shaped nozzle (no. 5) and decorate the cupcakes. Garnish with cherries.