Red velvet chocolate and cherry cupcakes recipe
 A decadent mini-dessert that captures the classic flavours of the famed red velvet cake in every delightful bite. 215g/7½oz plain flour15g/½oz cocoa powder200g/7oz caster sugar1 tsp baking powder¼ tsp bicarbonate of sodapinch salt170g/6oz butter, melted3 free-range eggs, beaten1 tsp vanilla extract175ml/6fl oz buttermilk30ml/1fl oz red food colouring12 cherries on stalks, to decorate 215g/7½oz plain flour 15g/½oz cocoa powder 200g/7oz caster sugar 1 tsp baking powder ¼ tsp bicarbonate of soda pinch salt 170g/6oz butter, melted 3 free-range eggs, beaten 1 tsp vanilla extract 175ml/6fl oz buttermilk 30ml/1fl oz red food colouring 12 cherries on stalks, to decorate 180g/6½oz dark chocolate, chopped250ml/9fl oz double cream 180g/6½oz dark chocolate, chopped 250ml/9fl oz double cream 250g/9oz stoned cherries (fresh or frozen), halved50g/1¾oz caster sugar 250g/9oz stoned cherries (fresh or frozen), halved 50g/1¾oz caster sugar Method Preheat the oven to 190C/170C Fan/Gas 5. Put 12 muffin cases into a deep muffin tin.To make the cupcakes, sift the flour, cocoa, sugar, baking powder, bicarbonate of soda and salt into a large bowl. Add the melted butter, beaten eggs, vanilla, buttermilk and food colouring, then stir well until thoroughly combined.Divide the mixture evenly between the 12 muffin cases. Bake in the middle of the oven for 15–20 minutes until lightly golden on top and a toothpick inserted into the centre comes out clean.Meanwhile, make the ganache. Put the chocolate in a bowl. Heat the cream in a small pan until it is steaming and just below boiling point. Pour it over the chocolate and leave to sit undisturbed for 30 seconds. Then start stirring slowly, working from the middle outwards until you have a smooth ganache. Allow to cool completely.Put the cherries and sugar in a pan and place over a medium-high heat. Cook until jammy, then set aside to cool.Once the cupcakes have cooled, use an apple corer or teaspoon to scoop out some of the centre from each cupcake and fill the holes with cherry compôte. Using a palette knife, spread some of the ganache over the top of each cake and top with a fresh cherry. Preheat the oven to 190C/170C Fan/Gas 5. Put 12 muffin cases into a deep muffin tin. Preheat the oven to 190C/170C Fan/Gas 5. Put 12 muffin cases into a deep muffin tin. To make the cupcakes, sift the flour, cocoa, sugar, baking powder, bicarbonate of soda and salt into a large bowl. Add the melted butter, beaten eggs, vanilla, buttermilk and food colouring, then stir well until thoroughly combined. To make the cupcakes, sift the flour, cocoa, sugar, baking powder, bicarbonate of soda and salt into a large bowl. Add the melted butter, beaten eggs, vanilla, buttermilk and food colouring, then stir well until thoroughly combined. Divide the mixture evenly between the 12 muffin cases. Bake in the middle of the oven for 15–20 minutes until lightly golden on top and a toothpick inserted into the centre comes out clean. Divide the mixture evenly between the 12 muffin cases. Bake in the middle of the oven for 15–20 minutes until lightly golden on top and a toothpick inserted into the centre comes out clean. Meanwhile, make the ganache. Put the chocolate in a bowl. Heat the cream in a small pan until it is steaming and just below boiling point. Pour it over the chocolate and leave to sit undisturbed for 30 seconds. Then start stirring slowly, working from the middle outwards until you have a smooth ganache. Allow to cool completely. Meanwhile, make the ganache. Put the chocolate in a bowl. Heat the cream in a small pan until it is steaming and just below boiling point. Pour it over the chocolate and leave to sit undisturbed for 30 seconds. Then start stirring slowly, working from the middle outwards until you have a smooth ganache. Allow to cool completely. Put the cherries and sugar in a pan and place over a medium-high heat. Cook until jammy, then set aside to cool. Put the cherries and sugar in a pan and place over a medium-high heat. Cook until jammy, then set aside to cool. Once the cupcakes have cooled, use an apple corer or teaspoon to scoop out some of the centre from each cupcake and fill the holes with cherry compôte. Using a palette knife, spread some of the ganache over the top of each cake and top with a fresh cherry. Once the cupcakes have cooled, use an apple corer or teaspoon to scoop out some of the centre from each cupcake and fill the holes with cherry compôte. Using a palette knife, spread some of the ganache over the top of each cake and top with a fresh cherry. Recipe tips If there are still a few lumps of unmelted chocolate in the ganache, place the bowl over a pan of simmering water and stir until everything is melted and smooth.