I baked these Chocolate Cherry Cupcakes for some friends as to a a treat for their birthdays. The special ingredient is the morello cherry jam which is rather hard to find in Singapore. When I found them at Cold Storage (United Square), I told myself that this was a sign that I had to make these cupcakes!It is very very easy to make. I must admit that I messed up the icing though, and overwhipped the double-cream slightly.
So instead of a nice smooth icing, it got somewhat lumpy. But it was still good.
It is very very lovely dense cake. I must admit that the first bite was slightly disappointing, because I thought it was too sweet from the jam.
But then, towards the end of the first bite, and definitely by the second bite, the complex flavours kick in, and you get that sour kick from the morello cherry and the wonderfully rich, smooth, bitter background of the dark chocolate. What an explosion of flavours! And for some reason, the sweetness never bothered me again.
I love this cake. I can't wait to do it again. I don't know if I prefer it to the Dense Chocolate Cupcake, though, as they are very different types of chocolate cake. Both are very good.
One in a very traditional chocolately chocolate sort of way, and the other in a snazzy jazzy sort of way.
My friends loved it. It did look rather pretty too, after I added the little rose-buds and packed them in a nice cupcake box (both from Bake-it-Yourself).
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