Ingredients
Method
To make cherry syrup, drain cherries through a sieve over a medium saucepan. Set cherries aside. Blend cornflour with 2 tblsps water in a jug. Add to pan with sugar. Stir over a medium heat until sugar is dissolved. Bring to a boil. Add cherries. Cook, stirring, until thickened. Remove from heat. Pour into a heatproof jug. Cool.
Line a 12-hole muffin pan (1/3 cup capacity) with paper cases.
Chop 120g of the chocolate and place in a heatproof bowl. Set the bowl over a saucepan of simmering water. Stir until smooth. Remove. Cool slightly.
Beat eggs and sugar in a small bowl of an electric mixer until pale and creamy. Add milk, oil, and vanilla. Beat until smooth. Place sifted flour, cocoa, and soda in a large bowl. Add egg mixture and melted chocolate. Whisk until combined. Spoon a heaped spoonful of cake batter into each paper case. Spoon over 2-3 cherries (without a lot of syrup) from cooled cherry syrup. Set aside the remaining for serving. Spoon the remaining cake batter evenly on top.
Cook in a moderate oven (180C) for about 25 to 30 minutes, or until just firm when lightly touched in the centre. Remove. Stand in pan for 10 minutes. Transfer to a wire rack to cool.
To serve, beat cream in the small bowl of a mixer until firm peaks form. Coarsely grate the remaining chocolate. Spoon cream onto cupcakes, leaving a slight dip in centre. Using a slotted spoon, scroop cherries from the remaining cherry syrup and place them on the cream. Spoon over the remaining cherry syrup. Sprinkle with chocolate.
TIP: Cakes and syrup can be made a day ahead. Refrigerate syrup and store the cakes in a container. Decorate just before serving.
