Gourmet Chocolate Rhubarb Cupcakes - Recipe

for the rhubarb preserves:
1 cup rhubarb, chopped
1 3/4 cups sugar
1/8 tsp unsalted butter
3 tbsp liquid fruit pectin

1. Cut off the leafy parts of the rhubarb stalks, as well as the opposite tips. Then peel the rhubarb stalks and chop into small chunks. Chop the rhubarb in a food processor until it is chopped into a chunky paste. Put the fruit into a 6 or 8 quart saucepan and place on high heat. Stir the sugar in with the fruit then add the butter. Bring the mixture to a rolling boil and keep on high heat, stirring constantly. Stir in the pectin quickly and return to boil for exactly one minute stirring constantly. Remove from the heat and pour into a heavy duty container, cover and refrigerate.

for the cupcakes:
1 cup cake flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1 ounce bittersweet chocolate, finely chopped
1/2 cup unsalted butter, room temperature
1 cup sugar
2 large eggs
2 tsp. vanilla extract
3/4 cup buttermilk

2. Preheat the oven to 350F. Sift the cake flour, cocoa powder, baking soda, baking powder into a medium bowl. Mix in the bittersweet chocolate. In an electric mixer or large bowl, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time until well blended then beat in the vanilla extract. Add the buttermilk to the butter mixture on low speed, blend well. Add the flour mixture to the butter mixture and blend until smooth. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 10-12 minutes, rotate pan then bake for an additional 10-12 minutes. Remove pan from the oven and allow cupcakes to cool completely.

Once the preserves are cool, fill a pastry or piping bag with the preserves. Using an apple or cupcake corer, make a well in the centre of each cupcake. Squeeze the preserves into the centre of each cupcake filling the hole completely.

for the frosting:
1/2 cup unsalted butter, room temperature
1/2 cup trans fat free vegetable shortening
1 3/4 cups icing sugar
1/4 cup cocoa powder
1/4 tsp vanilla extract

3. In an electric mixer or large bowl, beat the butter and shortening on medium speed until creamy. In a separate bowl, sift the icing sugar and cocoa powder together. Add the icing sugar and cocoa powder to the butter mixture on low speed until it begins to incorporate. Add the vanilla extract and beat on medium to high speed until fully incorporate. Fit a piping bag with a large open round tip and fill the piping bag with frosting. Frost each cupcake with a large circular motion. Top with a strawberry slice, or chocolate dipped strawberry, if desired.

Makes approximately 12 cupcakes

Gluten-Free & Vegan Chocolate Cupcakes - Recipe

for the cupcakes:
1 cup soy milk
1/3 cup canola oil
3/4 cup sugar
2 tsp vanilla extract
1/4 tsp almond extract
1/4 cup tapioca flour
2 tbsp ground flax seed
1/3 cup unsweetened cocoa powder
1/2 cup white rice flour
1/2 cup quinoa flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1. Preheat the oven to 350F. In a large mixing bowl combine soy milk, canola oil, sugar and extracts. Mix with an electric mixer on medium speed just to combine. Add tapioca flour and flax seed and mix vigorously for about 1 minute until the tapioca flour is dissolved and the mixture is well emulsified. Add the cocoa powder, white rice flour, quinoa flour, baking powder, baking soda and salt. Mix on medium-high speed for about 2 minutes. It is important to mix really well, you can't over mix because there is no gluten! Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 11-12 minutes, rotate in the oven and bake for an additional 10-12 minutes.  Remove pan from the oven and allow cupcakes to cool completely.

for the frosting:
1/2 cup margarine, softened
1/2 cup agave syrup
2 tsp vanilla extract
1/3 cup cocoa powder, sifted
1/2 cup soy milk powder

2. Beat margarine and agave with an electric mixer at medium speed until smooth. Whisk in vanilla then slowly fold in cocoa powder. Slowly beat in soy milk powder at low speed. If mixture seems too firm, drizzle in a little agave, if too watery add a very small amount of soy milk powder. Frost each cupcake with a piping bag fitted with an open star tip. Garnish with gumpaste or fresh flowers if desired.

Makes approximately 12 cupcakes

Vegan Chocolate Ganache Cupcakes - Recipe

for the cupcakes:
1 cup soy/almond milk
1 tsp. apple cider vinegar
3/4 cup canola oil
1 tsp. vanilla extract
1/2 tsp almond/chocolate/ or vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

1. Preheat the oven to 350F. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil and vanilla extract (and other extract) to the soy milk mixture and beat till foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add in two batches to wet ingredients and beat until no large lumps remain. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool completely on a wire rack.

for the ganache:
1/4 cup soy/almond milk
4 oz. semi-sweet chocolate, chopped
2 tbsp pure maple syrup

2. Bring the milk to a gentle boil in a small saucepan. Immediately remove from heat and add the chocolate and maple syrup. Use a rubber heatproof spatula to mix the chocolate until it is fully melted and smooth. Set aside at room temperature until ready to use. Turn cupcakes upside down and dip top side into ganache. You can re-dip after the ganache has set if you want a thicker topping. If you would like to add sprinkles, make sure to do so before the ganache has set, so they will stick.

Makes approximately 12 cupcakes

Gluten-Free Black and White Cupcakes - Recipe

for the cupcakes:
1 cup salted butter, softened
1 cup water
1/2 cup unsweetened cocoa powder
2 cups sugar
1 cup sour cream
1 tsp. GF pure vanilla extract
2 1/2 cups GF all-purpose flour (see bottom of the page for recipe)
2 tsp. xanthan gum
1 1/2 tsp. GF baking powder
1 1/2 tsp. GF baking soda
1/2 tsp. salt

1. Preheat the oven to 350F. Heat butter, water and cocoa over medium heat in a saucepan until the butter is melted. Put the sugar in a mixing bowl, all the butter mixture and beat at low speed for about 5 minuets, until the mixture is cool. Add the eggs, one at a time, mixing to incorporate after each addition. Add the sour cream and vanilla. Mix to incorporate, scraping down the sides of the bowl if needed. In a separate bowl, combine the flour, xanthan gum, baking powder, baking soda and salt and mix with a whisk to 'sift' the ingredients and break up any lumps. Add the dry ingredients to the wet ingredients in the large mixing bowl and beat for 10-15 seconds on medium speed to incorporate. Scrape down the sides of the bowl and beat for an additional 5-10 seconds at high speed until the batter is well mixed and smooth. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 10-12 minutes. Rotate the pan in the oven and bake for an additional 10-12 minutes. Remove pan from the oven and cool for 10 minutes. Remove cupcakes from the pan and cool completely on a wire rack.

for the frosting:
1 cup salted butter, softened
4 cups icing sugar
1/4 cup heavy cream
1 tsp. GF pure vanilla extract

2. Cream together all ingredients in a large bowl or electric stand mixer. Beat until light and fluffy. If the frosting is too thick, add additional cream, one teaspoon at a time, until desired consistency is reached. Frost each cupcake with a piping bag fitted with a large open star tip. Sprinkle the top of each cupcake with chocolate sprinkles or mini chocolate chips, if desired.

Makes approximately 24 cupcakes

Chocolate Chip & Raisin Brioches - Recipe

1/2 tbsp. active dry yeast
1/2 cup warm water
1 tsp. sugar
2 1/2 cups all-purpose flour
4 eggs
1/4 cup confectioners/icing sugar
1/2 cup salted butter, softened
1/2 cup raisins
1/2 cup semi sweet chocolate chips
1 beaten egg

Combine the yeast, water and tsp of sugar in a large bowl. Stir well and leave in a warm place for 10 minutes. Stir in 1/2 cup of flour until the mixture becomes a smooth paste. Beat the 4 eggs and add them to the yeast mixture. Add the icing sugar. Stir in the remaining flour, and mix until the dough is soft and slightly sticky. Leave in a warm place, covered with plastic wrap, for 45 minutes or until doubled in bulk. Preheat the oven to 400F. Grease 12 mini brioche or muffin molds. Beat in the butter, raisins, and chocolate chips. Fill the the molds halfway. Leave in a warm place to rise for about 20 minutes, until the dough has risen to fill about 2/3 of each mold. Brush each brioche with a little of the beaten egg and bake for 20 minutes. Remove molds from the oven and cool for 5 minutes. Gently remove brioches from the molds and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 brioches

Beet, Chocolate & Orange Muffins - Recipe

1 1/2 lb. fresh trimmed beets (about 2 large beets)
3 1/2 cups self-rising flour
2 tbsp. dutch process cocoa powder
1 cup confectioners/icing sugar
1 tsp. baking powder
2 eggs
1/2 cup vegetable oil
1 tsp. orange extract1 1/2 cups buttermilk

Steam the beats for 50 minutes, until tender. Drain and rinse under cold water. When cool enough to handle, gently peel away the skin with your fingertips. You may need to wear latex gloves to avoid staining your hands purple. Place the peeled beets in a food processor and blend until smooth. Set aside.

Preheat the oven to 350F. In a medium bowl, combine the flour, sugar and baking powder. In a large bowl, beat the eggs, oil, orange extract and buttermilk. Stir in the beets until well combined. Add the flour mixture, stirring until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool for 25 minutes.

Makes approximately 12 muffins

Beet & Chocolate Muffins - Recipe

1 1/2 lb. fresh trimmed beets (about 2 large beets)
3 1/2 cups self-rising flour
2 tbsp. dutch process cocoa powder
1 cup confectioners/icing sugar
1 tsp. baking powder
2 eggs
1/2 cup vegetable oil
1 1/2 cups buttermilk

Steam the beats for 50 minutes, until tender. Drain and rinse under cold water. When cool enough to handle, gently peel away the skin with your fingertips. You may need to wear latex gloves to avoid staining your hands purple. Place the peeled beets in a food processor and blend until smooth. Set aside.

Preheat the oven to 350F. In a medium bowl, combine the flour, sugar and baking powder. In a large bowl, beat the eggs, oil and buttermilk. Stir in the beets until well combined. Add the flour mixture, stirring until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool for 25 minutes.

Makes approximately 12 muffins

Raspberry & Chocolate Lava Cupcakes - Recipe

1 cup semi sweet chocolate chips
1 1/3 cups unsalted butter
5 eggs
2/3 cup confectioners/icing sugar
3/4 cup self-rising flour
2 tbsp. cocoa powder
1/2 cup fresh raspberries, lightly crushed
Preheat the oven to 325F. In a double boiler, or a medium bowl set over a pan of gently simmering water, melt the chocolate and butter together, stirring well. Remove from heat and let cool slightly. Beat the eggs and sugar in a large bowl until pale and thick. Fold the flour into the egg mixture and then stir in the melted chocolate and butter until well blended. Gently stir in the crushed raspberries. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. The cupcakes should be soft and gooey in texture and appearance. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan. Dust with cocoa powder and serve warm.

Makes approximately 12 cupcakes

Chocolate Lava Cupcakes - Recipe

1 cup semi sweet chocolate chips
1 1/3 cups unsalted butter
5 eggs
2/3 cup confectioners/icing sugar
3/4 cup self-rising flour
2 tbsp. cocoa powder

Preheat the oven to 325F. In a double boiler, or a medium bowl set over a pan of gently simmering water, melt the chocolate and butter together, stirring well. Remove from heat and let cool slightly. Beat the eggs and sugar in a large bowl until pale and thick. Fold the flour into the egg mixture and then stir in the melted chocolate and butter until well blended. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. The cupcakes should be soft and gooey in texture and appearance. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan. Dust with cocoa powder and serve warm.

Makes approximately 12 cupcakes

Chocolate & Vanilla Twisty Cone Cupcakes - Recipe

for the cupcakes:
1 box devil's food cake mix
2/3 cup butter, softened
6 eggs
1 cup chocolate milk
1 box white cake mix
1 cup white milk
24 flat bottom ice cream cones

1. Preheat oven to 350F. In a large bowl, combine combine chocolate cake mix, 1/3 cup butter, 3 eggs and 1 cup chocolate milk and beat with an electric mixer on low-medium speed for about 2 minutes. In another large bowl, combine the white cake mix, 1/3 cup butter, 3 eggs and 1 cup white milk and beat with an electric mixer on low - medium speed for about 2 minutes. Place 24 flat bottom ice cream cones in the wells of a mini muffin pan, the cones should sit fairly steadily in the mini wells. Fill each cone to about 2/3 full (just past point where the cone gets larger) by dropping heaping tablespoons of chocolate and then white batter, alternating. Bake for 16-22 minutes, until tops spring back. Remove pan from the oven and cool for 30 minutes. Remove cones from the pan.

For the frosting:
1 tub ready made vanilla icing
1 tub ready made chocolate icing
2. Lay a piping bag fitted with a large open star tip on its side. Carefully spoon the vanilla frosting into the bag, only filling the bottom side/half. Then fill the top side/half with chocolate frosting so that there is a vertical line of chocolate and vanilla down the center of the piping bag when it is held upright. Pipe the top of each cupcake into a soft serve swirl effect. Place cupcakes in the freezer for 15-20 minutes. Ddd a maraschino cherry and chopped nuts or sprinkles, if desired.

Makes approximately 24 cupcakes

Ice Cream Sundae in a Cone Cupcakes - Recipe

for the cupcakes:
1 box devil's food cake mix
1/3 cup butter, softened
3 eggs
1 cup chocolate milk
12 flat bottom ice cream cones

1. Preheat oven to 350F. In a large bowl, combine all ingredients and beat with an electric mixer on low-medium speed for about 2 minutes. Place 12 flat bottom ice cream cones in the wells of a mini muffin pan, the cones should sit fairly steadily in the mini wells. Fill each cone to about 2/3 full (just past point where the cone gets larger). Bake for 16-22 minutes, until tops spring back. Remove pan from the oven and cool for 30 minutes. Remove cones from the pan.

For the frosting:
1 1/2 cups icing sugar, sifted
1/2 cup butter, softened
1/2 cup heavy cream
1 tsp. vanilla extract
chocolate shell ice cream topping
maraschino cherries
chopped nuts, if desired


2. Beat the icing sugar, and butter in a medium bowl with an electric mixer. Add the cream and vanilla, and beat until smooth. Spoon the frosting into a piping bag fitted with a medium to large size open star tip. Pipe the top of each cupcake into a soft serve swirl effect. Place cupcakes in the freezer for 15-20 minutes. Following the instructions on the container, heat the chocolate syrup. Pour some over the top of each cold cupcake and add a maraschino cherry and chopped nuts, if desired before the chocolate cools and forms a hard shell.

Makes approximately 12 cupcakes

Outside-In Chocolate Chip & Caramel Cupcakes - Recipe

1/2 cup sweet butter, softened
3/4 cup packed brown sugar
2 lightly beaten eggs
2 tbsp. instant coffee granules
1 tbsp. boiling water
2 2/3 cups self-rising flour
1/2 cup milk
4 tbsp. mini chocolate chips1/2 cup soft caramels

Preheat the oven to 350F. In a medium bowl, beat the butter and sugar until pale and creamy. Add the eggs slowly. In a small bowl, dissolve the coffee in the water. Beat the coffee into the butter mixture. Add the flour, chocolate chips and milk and beat until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Push 1 or 2 caramels into the center of each cupcake and place pan in the oven. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and serve warm.

Makes approximately 12 cupcakes

Low-Fat Chocolate Raspberry Cupcakes - Recipe

for the cupcakes:
2 2/3 cup all-purpose flour
1 cup confectioners/icing sugar
1 tbsp. baking powder
2 tbsp. cocoa powder
2 eggs, lightly beaten
1/2 cup sunflower oil
3/4 cup fat-free milk
1 tsp. vanilla extract
1/2 cup fresh raspberries, lightly mashed


1. Preheat the oven to 350F. In a medium bowl, mix the flour, sugar, baking powder and cocoa powder with a spoon. In a large bowl, combine the eggs, oil, milk, and vanilla with an electric mixer and beat until just combined. Add the flour mixture and raspberries and  stir until just combined (DO NOT OVER MIX). Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
2 tbsp. margarine, softened
1 1/2 cups confectioners/icing sugar, sifted
1/3 cup cocoa powder
1/2 tsp. raspberry extract
1/2 tsp. vanilla extract
4 tbsp. fat-free milk

2. Combine all ingredients in a medium bowl (except for the milk). Beat with an electric mixer while slowly adding the milk. Continue to beat until all milk has been incorporated, and the desired consistency is reached. Frost each cupcake with a piping bag or spatula. Top with a fresh raspberry, if desired.

Makes approximately 12 cupcakes

Low-Fat Chocolate Hazelnut Cupcakes - Recipe

for the cupcakes:
2 2/3 cup all-purpose flour
1 cup confectioners/icing sugar
1 tbsp. baking powder
2 tbsp. cocoa powder
2 eggs, lightly beaten
1/2 cup sunflower oil
3/4 cup fat-free milk
1 tsp. vanilla extract
3 tbsp. roasted hazelnuts, chopped
1. Preheat the oven to 350F. In a medium bowl, mix the flour, sugar, baking powder and cocoa powder with a spoon. In a large bowl, combine the eggs, oil, milk, and vanilla with an electric mixer and beat until just combined. Add the flour mixture and hazelnuts and  stir until just combined (DO NOT OVER MIX). Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
2 tbsp. margarine, softened
1 1/2 cups confectioners/icing sugar, sifted
1/3 cup cocoa powder
1/2 tsp. almond extract
1/2 tsp. vanilla extract
4 tbsp. fat-free milk

2. Combine all ingredients in a medium bowl (except for the milk). Beat with an electric mixer while slowly adding the milk. Continue to beat until all milk has been incorporated, and the desired consistency is reached. Frost each cupcake with a piping bag or spatula. Sprinkle with chopped hazelnuts, if desired.

Makes approximately 12 cupcakes

Low-Fat Chocolate Chip Cupcakes - Recipe

for the cupcakes:
2 2/3 cup all-purpose flour
1 cup confectioners/icing sugar
1 tbsp. baking powder
2 tbsp. cocoa powder
2 eggs, lightly beaten
1/2 cup sunflower oil
3/4 cup fat-free milk
1 tsp. vanilla extract

1. Preheat the oven to 350F. In a medium bowl, mix the flour, sugar, baking powder and cocoa powder with a spoon. In a large bowl, combine the eggs, oil, milk, and vanilla with an electric mixer and beat until just combined. Add the flour mixture and stir until just combined (DO NOT OVER MIX). Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
2 tbsp. margarine, softened
1 1/2 cups confectioners/icing sugar, sifted
1/3 cup cocoa powder
1/2 tsp. orange extract
1/2 tsp. vanilla extract
4 tbsp. fat-free milk

2. Combine all ingredients in a medium bowl (except for the milk). Beat with an electric mixer while slowly adding the milk. Continue to beat until all milk has been incorporated, and the desired consistency is reached. Frost each cupcake with a piping bag or spatula. Sprinkle with chocolate chips, if desired.

Makes approximately 12 cupcakes

Rice Crispy S'mores - Recipe

1 cup bittersweet chocolate
1/4 cup unsalted butter, softened
5 tbsp. corn syrup
3 cups rice krispies cereal
1/2 cup mini marshmallows
Place 12 foil or paper baking cups on a tray. Place the chocolate and butter in a double boiler or in a medium bowl over a pan of simmering water. Stir the mixture until melted and well combined. Remove pan from the heat and stir in the cereal, marshmallows and corn syrup. Drop spoonfuls of the mixture into the cups. Refrigerate for 1 hour.

Makes approximately 12 cupcakes

Rice Crispy Cupcakes - Recipe

1 cup bittersweet chocolate
1/4 cup unsalted butter, softened
5 tbsp. corn syrup
3 cups rice krispies cereal

Place 12 foil or paper baking cups on a tray. Place the chocolate and butter in a double boiler or in a medium bowl over a pan of simmering water. Stir the mixture until melted and well combined. Remove pan from the heat and stir in the cereal and corn syrup. Drop spoonfuls of the mixture into the cups. Refrigerate for 1 hour.

Makes approximately 12 cupcakes

Chocolate Buttercream & Orange Zest Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
1 1/2 cups self-rising flour
1 tsp. baking powder
4 tbsp. cocoa powder
4 eggs
1 tbsp. orange zest

1. Preheat the oven to 350F. Combine all cupcake ingredients in a large bowl and beat with an electric mixer for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 1 hour.

for the frosting:
1 1/2 cups semi-sweet chocolate, chopped
2 tbsp. heavy cream
1/2 unsalted butter, softened
1 1/2 cups confectioners/icing sugar, sifted

2. Put the chocolate, cream and butter in a pan over low heat. Stir gently until well combined. Remove from the heat and stir in the icing sugar until the mixture is smooth. Frost cupcakes. Top with a dusting of cocoa powder or a sprinkling of orange zest, if desired for garnish.

Makes approximately 18 cupcakes

Classic Chocolate Buttercream Cupcakes - Recipe

for the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
1 1/2 cups self-rising flour
1 tsp. baking powder
4 tbsp. cocoa powder
4 eggs
1 tsp. vanilla extract

1. Preheat the oven to 350F. Combine all cupcake ingredients in a large bowl and beat with an electric mixer for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 1 hour.

for the frosting:
1 1/2 cups semi-sweet chocolate, chopped
2 tbsp. heavy cream
1/2 unsalted butter, softened
1 1/2 cups confectioners/icing sugar, sifted

2. Put the chocolate, cream and butter in a pan over low heat. Stir gently until well combined. Remove from the heat and stir in the icing sugar until the mixture is smooth. Frost cupcakes. Top with a dusting of cocoa powder or a sprinkling of chocolate shavings, if desired for garnish.

Makes approximately 18 cupcakes

Chocolate, Cherry & Almond Cupcakes - Recipe

For the cupcakes:
1 1/2 cups self-rising flour
4 tbsp. cocoa powder
1 tsp. baking powder
1 cup confectioners/icing sugar
1 cup unsalted butter, softened
4 eggs
1/2 cup maraschino cherries, chopped
2 tsp. almond extract

1. Preheat the oven to 325F. In a medium bowl, sift together the flour, cocoa and baking powder. Set aside. Cream the sugar and butter in a large bowl until smooth. Add the eggs one at a time, beating well with each addition. Add the flour mixture and the chopped cherries, stir until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 5 minutes. Pour or brush a little of the almond extract on top of each cupcake and continue to cool on a wire rack.

For the topping:
3/4 cup heavy cream
3 tbsp. confectioners/icing sugar, sifted
12 maraschino cherries, whole
3 tbsp. slivered almonds
2. White the cream and confectioners sugar together until slightly stiff. Garnish the cupcakes with a dollop of cream. Place and cherry in the center of each cupcake and sprinkle some chocolate around the cherry. Sprinkle each cupcake with some slivered almonds around the cherry. 

Makes approximately 18 cupcakes