BLACK FOREST CHOCOLATE CUPCAKE MUFFINS

These combine the popular Black Forest flavours into delicious chocolate and cherry muffins.

MAKES 10

For the cake:

✣ 100g (3½oz) plain chocolate

✣ 75g (2½oz) butter

✣ 2 eggs

✣ 75g (2½oz) caster sugar

✣ 100g (3½oz) cherry jam

✣ 75g (2½oz) FREEE gluten-free self-raising white flour

For the topping:

✣ 125g (4oz) mascarpone

✣ 2tbsp cherry jam

✣ 10g (½oz) plain chocolate, grated

✣ 10 glacé cherries

You will need:

✣ 12-hole muffin or bun tray, 10 cupcake cases

1 Heat the oven 180C/ Gas 4. Use the cupcake cases to line 10 holes of the muffin or bun tray.

2 For the cake, break the chocolate into pieces, add the butter and gently melt together. Break the eggs into a bowl, add the sugar and beat well. Beat in the jam. Add the melted chocolate and beat again. Stir in the flour and 1tsp water until combined.

3 Divide the mixture between the prepared cupcake cases. Bake for 12-15 mins until set.

4 For the topping, put the mascarpone into a bowl, add the jam and stir lightly. Spoon the mixture onto the top of the cakes. Scatter the grated chocolate over the cakes and top each with a cherry.

TIP The mascarpone mixture would be lovely on toasted sourdough.