Chocolate Cherry Cupcakes - Recipe

For the cupcakes:
1/2 cup maraschino cherries
3 tbsp. water
1/2 cup confectioners/icing sugar
1 cup self-rising flour
1 tsp. baking powder
1/2 cup margarine, softened
2 eggs
1 tbsp. cocoa powder

1. Preheat the oven to 350F. Combine the cherries and water  in a small saucepan over low heat. Simmer for about 5 minutes, until the fruit starts to release its juices. Remove from heat, and set aside to cool. Combine the rest of the cupcake ingredients in a medium bowl, and beat with an electric mixer until pale and creamy (2-3 minutes). Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Spoon a little of the cooled fruit on top of each well of batter. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove the cupcakes from the pan, and cool on a wire rack for an additional 25 minutes.

For the ganache:
3/4 cup bittersweet chocolate, broken into pieces
3/4 cup heavy cream
12 maraschino cherries

2. Melt the chocolate and cream in a double boiler over low heat, until glossy and smooth, stirring frequently with a whisk. Dollop a spoonful of ganache onto each cooled cupcake and top with a cherry. Refrigerate until set.

Cheater ganache:
1 tub chocolate frosting (not the whipped variety)

Open the tub of frosting and remove the tin foil or plastic covering. Place in the microwave and heat on low-medium power for 30 seconds. Stir with a spoon. Heat for an additional 30 seconds until the frosting is shiny and liquid (be careful not to overheat or burn). Turn each cooled cupcake upside down and dip the top into the melted frosting. Turn upright and allow to cool on a parchment or paper towel (they may drip over the sides a little). Top with a cherry and refrigerate to set.

Makes approximately 12 cupcakes