Cherry Ripe Chocolate Cupcakes

The girls and I are having a pizza & chic flick night. A rampage of emails usually fly back and forth a few days before because everyone’s excited to meet up. I personally think it’s so important for people to have their night with the girls or with the boys - depending on which company you’d prefer. Friendships are incredibly precious things to me and I’m fortunate to be surrounded by good people.

I’ve been thinking about making these cupcakes for a long time. And in Impatient Vocabulary, one week is a long time to wait. I run the process over and over again in my head and when I have a firm picture, things always go well. That’s me exercising visualization. Now, to visualize, money flowing into my account.

I am very pleased with the cupcakes as it came out fluffy and light. If you don’t have Cherry Ripe, not to worry, there is a substitute recipe. And I promise you, it’s just as good.

Cherry Ripe Cupcakes (makes about 18)
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• 125g butter, softened
• 1/2 tsp vanilla essence*
• 2/3 cup caster sugar
• 2 eggs
• 1/3 cup milk
• 1 cup Cherry Ripe chocolate, chopped
• 1 cup self-raising flour
• 1/4 cup plain flour

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No Cherry Ripe? Replace it with:

• *1/2 tsp coconut essence (instead of vanilla essence)
• 1/2 cup dessicated coconut
• 1/3 cup red glace cherries, chopped coarsely
• 50g dark eating chocolate

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Milk Chocolate Ganache

• 1/4 cup cream
• 100g dark chocolate, chopped coarsely

Decorations

• 150g white chocolate Melts, melted
• pink food colouring

Method:

1. Preheat oven to 180C / 160C fan-forced. Line muffin pan with paper cases.
2. Beat butter, sugar and essence in a bowl until light and fluffy.
3. Incorporate eggs, one at a time.
4. Fold in milk, cherry ripe chocolate (or coconut, cherries and chocolate).
5. With an electric mixer, beat in flours.
6. Divide mixture among cases and bake for 30 minutes or until skewer comes out cleanly.
7. Remove from oven and allow to cool.

Chocolate Ganache:

1. Bring cream to boil in a small saucepan; pour over chocolate in small bowl, stir until smooth.
2. Cover bowl; stand at room temperature until ganache is spreadable.

Decorations:

1. Melt white chocolate in a double boiler.
2. Tint it with food colouring according to your preference.
3. Make paper piping bags; spoon the chocolate mixture in and pipe coloured heart shapes onto baking paper-lined oven tray. Set in a cool dry area.
4. Wait for ganache to cool before setting the hearts on the cupcakes or the heart will melt from the heat.