Name: These Choc-cherry coconut cupcakes require just three ingredients
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 24
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

These Choc-cherry coconut cupcakes require just three ingredients

This is the perfect treat for any occasion.
Everyone will beg you for the recipe.

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Serves 24

Prep

30M

Cook

25M

Total

55M

TIP: 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

Step 1

Line two x 12-hole muffin pans (1⁄3-cup capacity) with paper cases.

Step 2

Place batter in a large bowl. Fold in cherries and coconut. Divide evenly among paper cases in the pan.

Step 3

Cook in a moderately slow oven (160°C) for about 25 minutes, or until cooked when tested. Remove. Stand cakes in pans for 10 minutes. Transfer to wire racks to cool completely.

Step 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.

Step 5

Spread 1 tsp ganache over the top of each cupcake. Decorate with extra coconut.

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