Recipes

Cherry cupcakes with chocolate topping

Sinful chocolate meets cheeky fruit.

Ingredients for 12 servings

Cupcakes:
200 g	very soft butter
1	pack of vanilla sugar
1	pinch of salt
90 g	granulated sugar
3	eggs
300 g	cake flour
15 g	cocoa
200 ml	buttermilk
100 ml	YO cherry syrup
1	pack of baking powder
Topping:
100 g	butter (room temperature)
340 g	chocolate (60%)
120 g	icing sugar
4 EL	cocoa powder
200 g	mascarpone
Garnish:
12	cherries

Preparation

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.