Cherry Chocolate Malt Cupcakes

• FOR THE CUPCAKES:
• 4-1/2 ounces, weight (8 Tablespoons) Soften Unsalted Butter
• 3-5/8 ounces, weight (1/2 Cup) 60% Cacao Bitter-sweet Chocolate Chips
• 1/2 pounds, 2-5/8 ounces, weight (1 Cup) Cherry Preserves
• 5-1/3 ounces, weight 3/4 Cup Granulated Sugar
• 1 pinch Salt
• 2 whole Eggs, Beaten
• 1/2 cups Chocolate Malt Powder
• 5-1/3 ounces, weight 1 Cup All-purpose Flour
• _____
• FOR THE FROSTING:
• 8 ounces, fluid Cream Cheese, Softened
• 1-1/4 cup Chocolate Malt Powder
• 1 Tablespoon Heaving Whipping Cream
• 1 package (about 5 Oz. Package) Malt Balls, Crushed, For Garnish
• Maraschino Cherries, For Garnish

1. Preheat the oven to 350 degrees. Line a cupcake pan with cupcake liners.
2. Put the butter in a heavy-bottomed pan on the heat to melt. When nearly melted, stir in the chocolate. Leave for a moment to soften, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted. Now add the cherry jam, sugar, salt and beaten eggs. Stir with a wooden spoon and when all is pretty well combined, stir in the chocolate malt powder and flour.
3. Scrape and pour into the muffin papers in cupcake pan and bake for 25-28 minutes, or until an inserted toothpick comes out clean. Cool in the pan on a rack for 10 minutes before turning out.
4. When the cupcakes are cool, whisk together frosting ingredients (cream cheese, malt powder, whipping cream) until smooth and creamy. Pipe icing on cooled cupcakes, sprinkle with crushed malt balls and a cherry.
5. Note: The measurements in parentheses are approximate.

weight, weight, sugar, salt, eggs, chocolate, allpurpose, frosting, fluid cream cheese, chocolate, heaving whipping cream, malt, maraschino cherries

Taken from tastykitchen.com/recipes/desserts/cherry-chocolate-malt-cupcakes/ (may not work)