Cherry brownie babycakes

30-60 minutes 400 kcal or less cherries chocolate and cherry cake chocolate cake cupcakes for a crowd individual cakes indulgent summer whipped cream

N/A

Makes 12-16

Source

Ingredients

175g butter , chopped, plus extra for greasing

200g dark chocolate , chopped

250g soft light brown sugar

1 tsp vanilla extract

85g plain flour

50g cocoa powder , plus a little extra to serve

¼ tsp baking powder

3 large eggs , beaten

200g cherry , halved and stoned, plus 12 with stalks attached, to serve (optional)

double cream , to serve (optional)

Method

Heat oven to 180C/160C fan/gas 4. Butter 12 holes of a deep muffin tray and line each hole with a strip of baking parchment – this will help you lift out the brownies later (or line 16 holes of 2 trays with muffin cases). Put the butter, 150g of the chocolate, sugar and vanilla in a heatproof bowl, suspended over a pan of barely simmering water. Heat gently, stirring now and again until melted, then remove from the heat and leave to cool for a few mins. Meanwhile, sift the flour, cocoa, baking powder and a good pinch of salt together in a large bowl.

Add the warm, melted chocolate mixture, the eggs, cherries and the remaining 50g chocolate to the dry ingredients, then mix until just combined. Divide the mixture between the holes of the muffin tray/cases, making sure each one gets a few pieces of cherry. Bake for 18 mins until cooked but still gooey in the centre – they will continue cooking a little as they cool down. Leave to cool for 30 mins in the tin before transferring to a wire rack to cool completely, or eating warm with a dollop of cream, a dusting of cocoa and extra cherries on top, if you like.