Cupcakes with cherries

It is best to prepare cupcake cream in advance, at night, so that it chills in the refrigerator for at least 7-8 hours. To do this, pour the cream into a saucepan and put on low heat so that they warm up well. Then remove them from heat and add finely chopped dark chocolate. Mix well with a whisk so that there are no lumps left. Leave the mass to cool completely at room temperature, then put it in the refrigerator.

To prepare the cherry filling, put gelatin in a small container and fill it with cold water, mix and leave to swell. Put the cherries together with the juice that came out after removing the seeds or defrosting in a deep saucepan and mix with starch and sugar. We put on a minimum heat and cook until the sugar is completely dissolved, not forgetting to stir often, until it thickens. Then remove the cherry mass from the heat and leave it at room temperature for 10-15 minutes to cool. Then add the swollen gelatin and lemon juice to the berries, mix until the gelatin is completely dissolved and put in the refrigerator so that the mass thickens.

Let's start making cupcakes. Pour hot strong coffee into a saucepan, add cocoa and chopped chocolate and stir until the chocolate is completely dissolved. If the chocolate has not completely dissolved, it is necessary to put the mass in a water bath for 1-2 minutes.

Prepare dry ingredients in a separate bowl: sift flour, add salt and baking powder. Combine the ingredients with a fork or whisk.

Put softened butter in the mixer bowl (for this we took it out of the refrigerator in advance) and sugar. Beat until an airy white mass is formed. Then, without ceasing to beat, add the eggs one at a time, beating for 1-2 minutes each time.

At the next stage, we add chilled chocolate-coffee mass and dry ingredients to the dough. Beat at the reduced speed of the mixer so that a smooth and homogeneous dough is obtained.

We put paper inserts for cupcakes in a metal form and fill them with dough almost to the top. We put the cupcakes to bake in an oven preheated to 175 degrees and bake for 12-15 minutes until a dry match.

We take out the finished cupcakes with a beautiful ruddy hat from the oven and leave for 5-10 minutes so that they cool slightly, then take them out of the mold and put them on the wire rack, leave until they cool completely.

Using a plunger or a knife, make small indentations in the cupcakes and put the cherry filling in them.

Remove the chocolate cream from the refrigerator, put it in the mixer bowl and beat at high speed until stable peaks. Put the finished cream in a pastry bag with a nozzle and place the cream on the cupcakes. Beautiful chocolate cupcakes are completely ready, put them on a dish and serve. Enjoy your tea!