• 130  g  (1 cup / 4.5oz) plain (all purp) flour
  • 1/2  cup (40g / 1.4oz) dutch processed cocoa (or plain unsweetened)
  • 1/2  teaspoon baking powder
  • 1/2  teaspoon baking soda (bicarb)
  • 1/4  teaspoon salt
  • 113  g  (1/2 cup / 1 stick) unsalted butter, melted
  • 1/2  cup (100g / 3.5oz) caster sugar
  • 1/2  cup (100g / 3.5oz) dark brown sugar, packed
  • 2  eggs, room temp
  • 2  teaspoons vanilla extract
  • 3/4  cup buttermilk, room temp
  • 3 cups frozen cherries
  • 1/3 cup granulated sugar
  • 1 1/2 tablespoons lemon juice



  • 1/2 cup milk
  • 1 cup caster (superfine) sugar
  • 2 tablespoons plain (all purp) flour (notes)
  • 115 g (1/2 cup / 1 stick) unsalted butter, softened
  • 250 g cream cheese, softened
  • 100 g dark (50%) chocolate, finely chopped
  • 1/3 cup cream
  • 12 fresh cherries (notes)


  1. Preheat your oven to 180C / 350F / 160C fan forced. Line your muffin tins with paper cases.
  2. In a bowl, sift together the flour, cocoa, baking powder, baking soda and salt. Mix well to combine.
  3. In a separate bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth.
    Add the eggs one at a time, scraping down the sides of the bowl each time and
    beating well after each. Add the vanilla and beat to combine.
  4. Add 1/3 of the flour mixture to the butter and sugar. Stir through gently until just combined. Now add half
    of the buttermilk, Mix gently again. Continue like this until all the flour and
    buttermilk is combined… just. It is important not to overmix or be too
    heavy-handed otherwise your cupcakes will turn out dense and tough.
  5. Fill the cupcake cases only to about 2/3 full. Bake in the oven for around 18-20 minutes, turning the pan
    around in the oven halfway through to make sure they bake evenly. When a
    toothpick inserted comes out with just a crumb or two, they are done.
  6. Cool in the tin for 5 minutes before transferring to a wire cooling rack.


  1. In a saucepan over low heat, combine all ingredients and bring to a gentle simmer. Continue to simmer,
    stirring occasionally so that it doesn’t catch, for around 20 minutes or until
    the liquid has almost disappeared. Allow to cool



  1. In a small saucepan over low heat, whisk together the milk, half of the sugar and the flour. Continue to
    heat and whisk regularly for another 3-4 minutes until you have a very thick paste (like glue).
  2. Transfer it to a plate, spread it out to about 1cm thick, then cover it with plastic wrap pressing the plastic
    wrap to the surface. Place in the freezer for around 25 minutes until cool (not cold or frozen, but no longer warm).
  3. Beat the butter and remaining sugar on medium for about 5 minutes or until very light and creamy – scrape
    down the sides of the bowl every so often.
  4. Add the cream cheese and beat until combined and smooth (only about 1 minute). Now add the milk paste mixture1/3 at a time, beating for about 30 seconds between each. On the last one, beat for a minute, still on medium. Again, make sure to scrape down the sides of the bowl a few times.


  1. Place the cherry jam into a plastic piping bag and chop off the end. Pipe around a teaspoon into the holes
    of each cupcake.
  2. Transfer the cream cheese frosting to a piping bag and pipe onto the top of your cupcakes. Place in the
    fridge while you make the ganache.
  3. Place the chocolate in a small heatproof dish. Heat the cream in a small saucepan over low heat until its
    bubbling, then pour it over the chocolate. Give the dish a gentle shake so all
    the chocolate is submerged. Leave for a few minutes, then stir to a smooth
    glossy ganache. Transfer to a small squeeze bottle and squeeze gently over the
    top of your cupcakes, letting some drizzle down the side. Place in the fridge
    to set for 1/2 an hour before topping with cherries and serving.

This article and recipe
adapted from this site