Choc-cherry coconut cupcakes
Un-iced cupcakes can be made up to three days ahead. Store in an airtight container. Or freeze cakes for up to two months. Thaw at room temperature.
Ingredients
1 quantity Chocolate Cake Batter (See Chocolate Cake with Cocoa Frosting)
415g can stoneless black cherries in syrup, drained
1⁄2 cup shredded coconut Extra shredded coconut, to decorate
GANACHE
225g packet Dark Choc Melts
1⁄4 cup pure cream
Method
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Line two x 12-hole muffin pans (1⁄3-cup capacity) with paper cases.
2 Place batter in a large bowl. Fold in cherries and coconut. Divide evenly among paper cases in the pan.
3 Cook in a moderately slow oven (160C) for about 25 minutes, or until cooked when tested. Remove. Stand cakes in pans for 10 minutes. Transfer to wire racks to cool completely.
4 To make ganache, stir chocolate and cream in a heatproof bowl sitting over a saucepan of simmering water, until melted and smooth. Remove bowl. Cool slightly.
5 Spread 1 tsp ganache over the top of each cupcake. Decorate with extra coconut.
