The last treat I made for Anders Birthday was these cupcakes. They are chocolate cupcakes with cherries in rum, Vanilla Swiss Meringue buttercream and a glace cherry on top. They had a very nice taste, some moist from the cherries and the frosting was delicious. I love everything that has to do with meringue and it also holds its shape very well.
Recipe adapted from here
250 g (1 cup) butter in room temperature
350 g sugar
400 g flour
4 tablespoons cocoa
250 ml (1 cup) milk
1 teaspoon baking powder
½ teaspoon salt
200 g dark chocolate
1 jar cherries in rum (mine was 400 g and I didn’t use it all)
Preheat the oven 170o C/ 325o F. Line 2 12-hole muffin pans with paper forms. Melt the chocolate in a double boiler or the microwave. Drain the cherries from the rum but keep the rum.
Beat the butter and sugar in a bowl until light and creamy. Add the eggs gradually, one at a time until well combined. Fold in the milk and melted chocolate. Add also if you want 1 ½ tablespoon from the rum the cherries are in.
Spoon or pipe the mixture into the muffin cases, ( I use an ice cream scoop) and press a cherry or two in the middle. Bake for 18-20 minutes or until risen and springy to the touch.
Remove the cakes from the tin and set aside to cool on a cooling rack.
I made them the day before and put them in the freezer so that it will be easier to ice them the next day. The recipe gives about 24 cupcakes, but I used a ¼ cup muffin tin and got 38.
You will find the recipe and detailed instructions for the Swiss Meringue Buttercream here. I used half the amount with vanilla flavor and then put a glace cherry on the top of each cupcake. I iced 24 cupcakes and still had frosting left.