Chocolate-Cherry Cupcakes

• 1/2 cup soft unsalted butter
• 4 ounces bittersweet chocolate, broken into pieces
• 1 1/3 cups morello cherry jam
• 1/2 cup sugar
• Pinch of salt
• 2 large eggs, beaten
• 1 cup self-rising cake flour
• 12-cup muffin pan and paper baking cups
• 4 ounces bittersweet chocolate
• 1/3 cup plus 1 tablespoon heavy cream
• 12 natural-colored glace cherries

1. Preheat the oven to 350F.
2. Put the butter in a heavy-bottomed pan on the heat to melt.
3. When nearly completely melted, stir in the chocolate.
4. Leave for a moment to begin softening, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted.
5. Now add the cherry jam, sugar, salt, and eggs.
6. Stir with a wooden spoon and when all is pretty well amalgamated stir in the flour.
7. Scrape and pour into the muffin baking cups in their pan and bake for 25 minutes.
8. Cool in the pan on a rack for 10 minutes before turning out.
9. When the cupcakes are cool, break the chocolate for the icing into little pieces and add them to the cream in a saucepan.
10. Bring to the boil, remove from the heat, and then whiskby hand or electricallytill thick and smooth.
11. Ice the cupcakes, smoothing the tops with the back of a spoon, and stand a cherry in the center of each.

butter, bittersweet chocolate, morello cherry, sugar, salt, eggs, flour, bittersweet chocolate, heavy cream, naturalcolored glace cherries

Taken from www.cookstr.com/recipes/chocolate-cherry-cupcakes (may not work)