Hope you all had a fabulous weekend! The power has been off all morning, so I'm just now wrapping up Baked on Monday. Ouch.
These cupcakes were made with my fabulous assistant, Annika, who stayed over for a crafty weekend. You can really use any jam, but this morello cherry jam really tastes incredible with chocolate. Drool.
Chocolate Cupcakes with Cherry Jam - makes 12
3 tablespoons melted unsalted butter
1 cup all-purpose flour
1 cup sugar
1/2 cup milk
2 tablespoons cocoa powder
1/2 teaspoon vanilla
1 cup icing sugar (powdered sugar)
1 tablespoon cocoa powder
3 tablespoons melted butter
1 tablespoon milk
Preheat oven to 350f/180c. You can either lightly grease a 12 cup muffin tin, or use cupcake papers.
Melt butter over low heat in a small saucepan. Combine all other ingredients in a mixing bowl, then add melted butter. Beat mixture for 2-3 minutes.
Place a good spoonful of batter into each cup, then add about 1 teaspoon of jam. Fill cups with remaining batter, to cover jam. Bake for about 25 minutes, or until a skewer comes out clean.
Cool on wire rack. When completely cool, top with chocolate icing. Enjoy!