Instructions
- Preheat oven to 350°F.
- Melt the butter in a heavy-bottomed pan. When almost completely melted, stir in 4 oz. of chocolate. Let soften for a moment, then remove pan from heat and stir with a wooden spoon until the butter and chocolate are smooth and melted.
- Add cherry jam, sugar, salt, and eggs to the chocolate mixture until combined, then stir in the flour.
- Pour batter evenly into a 12-cup muffin pan lined with paper cups. Bake for 25 minutes. Cool in pan on a rack for 10 minutes before turning out. Allow to cool completely before icing.
- When the cupcakes are cool, heat the heavy cream until boiling, then remove pan from heat and add the chocolate, quickly stirring to melt and incorporate. For a more elevated look, allow the icing to cool, then whip until thick and smooth. Pipe onto each cupcake before nestling a cherry in the center.
Notes
To elevate your cupcakes further, add a splash of orange liqueur (or anything similar) to your batter and icing.
For a glossy elegance, whisk the icing after melting, until thick and smooth. Ice the cupcakes and use the back of a spoon to smooth the tops into gently rippling pools of chocolate. Stand the cherries prominently in the center of each.