How to prepare: Chocolate and cherry cupcakes
To make the chocolate and cherry cupcakes, first prepare the fruit compote. Cut the cherries in half, pit them and place them in a large non-stick pan with the sugar. Cook them over medium heat until you get a soft compote, then turn off the heat and set aside. Let it cool and weigh 110 grams, which you will use for the frosting. There will be a few tablespoons left over, which you can enjoy at the moment or use later. So, dedicate yourself to the patties. In a bowl, whip the butter with the sugar until the mixture is light and fluffy.
Add the egg and mix. Now add the sifted flour, baking powder, baking soda and cocoa and mix well, adding the milk slowly.
When you have obtained a homogeneous mixture, fill three quarters of 6 greased and floured muffin molds. Bake in a preheated oven at 180 degrees for 25 minutes, remove from the oven and allow to cool completely. In the meantime, prepare the frosting: whip the butter in a bowl with the electric mixer until you get a frothy cream. Add the sifted icing sugar.
Also add the cream and the 110 g of cherry compote and whip everything until a firm cream is obtained. Using a sac-à-poche with a 15 mm star nozzle, decorate the patties with the butter cream and place a cherry on top of each of them. Serve the chocolate and cherry cupcakes immediately.