- 50 grams cocoa powder
- 175 grams all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon bicarbonate of soda
- 225 grams caster sugar
- 175 grams unsalted butter, softened
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 75 milliliters milk
- 200 grams Morello cherries, canned and drained
- 100 milliliters cherry juice
- Dark chocolate chips
- Chocolate sauce + 2 tablespoons kirsch (optional)
- Maraschino cherries, approx. 36
- 175 grams plain flour
- 40 grams cocoa powder
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg separated
- 4 tablespoons brown sugar
- 250 milliliters buttermilk
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 400 grams dark cooking chocolate
- 200 milliliters thickened cream (skim won't work here)
- 1 teaspoon vanilla extract
- 600 milliliters thickened cream (for whipping)
- Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven.
- Line a cupcake tin with cupcake liners.
- In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar.
- Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well! (Alternatively you may do this by sifting the ingredients together).
- Add the softened butter there is no butter visible and it's well incorporated into the dry.
- Next, add milk, cherry juice and eggs in a jug and whisk until well combined.
- Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add cherries, and mix for another 20 seconds.
- Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
- Sprinkle choc chips on top.
- Bake for 20-25 min or until a toothpick inserted comes out clean.
- Allow them to cool completely on a wire cooling rack before frosting.
- To assemble the cupcake core the centre of each one and fill with chocolate sauce.
- Fit the end of a piping bag with a large round tip and fill with frosting.
- Frost a swirl on each cupcake and then frost a swirl of whipped cream.
- Drizzle with chocolate sauce.
- Place waffle disc on top, and add three cherries in front of the waffle.
- In a large bowl, combine the flour, cocoa powder, baking powder, baking soda and salt.
- In a separate bowl whisk the egg yolks and brown sugar until smooth.
- Whisk in the buttermilk, oil and vanilla extract.
- Add the wet ingredients into the dry ingredients and mix until combined.
- Add the butter and mix to combine.
- In a medium bowl whip the egg whites until soft peaks form. Gently fold the egg whites into the batter until combine. Do not overmix!
- Heat a waffle iron according to manufacturer's directions.
- Brush with melted butter to prevent the waffles from sticking.
- Add batter in each grate (about 1/4 cup on each), close and cook for about 5 minutes or until crispy and cook through. Repeat with the remaining batter.
- Once they've cooled down a little use a 5 centimeters cookie cutter to cut out waffle discs. Set aside.
- Please note: You'll want to make these when the cupcakes are baking and cooling so they remain fairly fresh when served on top of the cupcake.
- Add chocolate and cream into a microwave safe mixing bowl and microwave for 20 seconds at a time, mixing each time until your ganache is smooth and glossy with no lumps of un-melted chocolate.
- Set aside to cool at room temp for 4 hours, or in the fridge for 2 hours.
- Cover with plastic wrap so it doesn't develop a skin.
- Add your set ganache to the bowl of a stand mixer with a whisk attachment and whip on high for about 5 min or until it's nice and fluffy.
- Add thickened cream to a large metal mixing bowl.
- Whip on high using a hand mixer until cream thickens to stiff peaks that can hold their shape.
- Cover with plastic wrap and set aside in the fridge.