Cherry Ripe Cupcakes

MAKES 12 PREPARATION 20 MINUTES COOKING 20 MINUTES (PLUS COOLING)

125g butter

2/3 cup caster sugar 2 eggs 1 cup self-raising flour, sifted ¼ cup plain flour, sifted 2 tablespoons cocoa powder ½ cup desiccated coconut

1/3 cup red glacé cherries 2 x 50g Cherry Ripe chocolate

bars, chopped ½ cup milk GANACHE

1/3 cup thickened cream 200g dark chocolate, chopped

1. Preheat oven to 180°C. Line a 12-hole muffin pan with paper patty cases.

2. In a small bowl, beat butter and sugar using an electric mixer until pale and creamy. Add the eggs,

one at a time, beating well after each addition.

3. Sift flours and cocoa together into a bowl. Stir in coconut, cherries and half the chopped Cherry Ripe. Fold into creamed mixture alternately with milk.

4. Spoon evenly into cases until two-thirds full. Bake for 15-20 minutes (see tip), then cool on a wire rack.

5. GANACHE. In a small saucepan, heat cream on medium until simmering. Remove from heat and add chocolate. Stir until smooth and cool until thick.

6. Spread ganache over the cupcakes. Top with remaining chopped Cherry Ripe.