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Chocolate and Cherry Cupcakes

Chocolate and Cherry Cupcakes

1/2 cup butter=113.5g

4oz dark chocolate=113.4g

1.33 cups  cherry jam=439g

1/2 cup sugar=112.5g

1 cup self-rising flour=125g

2 eggs

A pinch of salt

For the icing

4oz dark chocolate =113.4g

1/3 cup cream=82g + 1 tbsp=15 ml

12 Fabbri Amarenas


Less than 20 minutes


x 12


Pre-heat the oven to 180°C. Melt the butter using a bain-marie or in the microwave. When it has completely melted stir in the chocolate, cut into little pieces, and heat for a bit more.  Then stir with a wooden spoon until the chocolate and butter have melted together to form a smooth mixture. Then add the jam, sugar, eggs and salt and stir until the mixture is smooth, before adding the flour. Set out some cupcake cases in a muffin tin and pour in the mixture until they are ¾ full, before baking for 25 minutes. Leave to cool for 10 minutes before removing from the tin. In the meantime prepare the icing. Melt the pieces of chocolate together with the cream and whip with a hand or electric whisk. Ice the cupcakes, and smooth the surface with the back of a spoon before decorating with the amarenas.  Make sure you choose the amarenas carefully, because they make all the difference.

Recipe by murzillo