Chocolate and Cherry Cupcakes

Summary

Prep Time	1 hr
Cook Time	25 mins
Total Time	1 hr 25 mins
Course	Baking
Cuisine	European
Servings (Default: 18)

Ingredients

100 g suar
3 egg (s)
90 g flour, type 405
130 g butter
1 teaspoon Baking powder
250 g chocolate, dark, rouhly chopped
80 g cherry (s), dried
1 glass cherry (s), (Amarena cherries) approx. 240 ml, drained weight approx. Half

Also: (for the frosting)

For decoration:

18 cherry (s), (cherries)
Wafer rolls, (rolls for ice cream sundaes)
Sugar-pearls, multicolored

Instructions

Preheat the oven to 180 degrees Celsius top / bottom heat. Line a muffin tin with molds and set aside. Put the amarena cherries in a sieve and collect the syrup. That will be needed later.
Put the chocolate with the butter in a small saucepan and let it melt slowly over a low heat. Stir again and again so that nothing burns. When everything is melted, set aside to cool for a few minutes.
In the meantime, mix the flour with the salt and baking powder. In a second bowl, beat the eggs with the sugar until creamy. Stir in the slightly cooled chocolate and then the flour mixture. Finally fold in the dried cherries and the Amarena cherries. Fill each mold about 2/3 full. I use an ice cream scoop for this. That is very accurate and clean. Bake the cupcakes for about 25 minutes. Since every oven works differently, you should do a cooking test with a toothpick after just 20 minutes. Then set aside to cool.
For the frosting, put the sugar and egg whites in a glass bowl and place on a water bath. Warm up slowly. If you have a sugar thermometer that can be used to heat up to 160 degrees Fahrenheit (about 70 degrees Celsius). If you don`t have a sugar thermometer, heat until the mass begins to thicken and the sugar has completely dissolved. Put the protein-sugar mixture in a food processor and beat at medium speed until the tips are shiny and firm. This takes about 10 minutes. Reduce the speed to slow and add the butter in pieces. Mix in each piece completely before adding the next one. If the buttercream seems too runny, don`t be discouraged. Keep beating, it will solidify. Now add 5 - 6 tablespoons of the amarena syrup and the food coloring and stir briefly until everything is mixed in.
Put the frosting in a piping bag with a nozzle (I used a Wilton 2D). In the middle of the cupcakes, spray a nice turret. Place a cherry in the middle of each. The pastry rolls were too big for me, so I carefully broke them apart in the middle and pushed them gently into the frosting with the broken ends. But don`t prick the cupcake. The penetrating air would dry out the dough. If you hold the cupcakes at a slight angle, you can sprinkle the sugar pearls over them very nicely.

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