Cherry Ripe cupcakes

Recipes / Desserts

Combine your favourite chocolate bar with a classic cupcake to create the ultimate dressed-to-impress sweet treat or dessert. Beneath layers of buttercream and decadent ganache, is a moist cake with a hidden surprise – chewy chunks of Cherry Ripe.

Recipe «Cherry Ripe cupcakes» presented in category Recipes / Desserts, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 150g self-raising flour, 100g caster sugar, 45g desiccated coconut, 30g cocoa powder, 150g butter, melted , 125ml coconut cream, 2 eggs, 4 x 52g packets Cadbury Cherry Ripe, chopped into 1cm pieces , 12 Mini Oreos, 3 x 52g packets Cadbury Cherry Ripe, extra, cut into thick diagonal slices, Freeze-dried strawberries, crushed, 300g dark chocolate, finely chopped, 125ml thickened cream, 2 tbsp thickened cream, extra, 375g butter, at room temperature, 450g icing sugar mixture.

Ingredients:

  • 150g self-raising flour 
  • 100g caster sugar 
  • 45g desiccated coconut 
  • 30g cocoa powder 
  • 150g butter, melted 
  • 125ml coconut cream 
  • 2 eggs 
  • 4 x 52g packets Cadbury Cherry Ripe, chopped into 1cm pieces 
  • 12 Mini Oreos 
  • 3 x 52g packets Cadbury Cherry Ripe, extra, cut into thick diagonal slices 
  • Freeze-dried strawberries, crushed 
  • 300g dark chocolate, finely chopped 
  • 125ml thickened cream 
  • 2 tbsp thickened cream, extra 
  • 375g butter, at room temperature 
  • 450g icing sugar mixture 
  • 1 tablespoon milk 
  • 100g dark chocolate, melted, cooled 
  • 2 drops Queens Red Food Colour Gel 

Instructions

  1. Preheat oven to 180C/160C fan forced. Line twelve 100ml muffin pans with 3.5cm deep paper cases.
  2. Combine the flour, sugar, coconut and cocoa in a bowl. Make a well in the centre of the mixture. Add the melted butter, coconut cream and eggs. Use a balloon whisk to whisk until well combined. Stir in the chopped Cherry Ripe. Spoon into the cases. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly before transferring to a wire rack to cool completely.
  3. Meanwhile, for the chocolate ganache, place the chocolate and thickened cream in a heatproof bowl. Microwave on High, stirring every minute, for 2 minutes or until melted and smooth. Set aside, stirring occasionally, for 20 minutes or until the mixture thickens slightly.
  4. Reserve 1⁄2 cup of the ganache in a separate bowl. Carefully spread the remaining ganache over the top of each cake. Set the cakes aside to set slightly.
  5. To make the buttercream, use electric beaters to beat the butter in a bowl until softened. Gradually add the icing sugar, beating until pale and creamy. Add milk and beat until well combined. Transfer half the buttercream to a separate bowl. Add the melted chocolate to one portion and beat until well combined. Add red food gel to the remaining buttercream portion and mix until well combined.
  6. Place the chocolate buttercream in a piping bag fitted with a 1.5cm fluted nozzle. Pipe onto the ganache-topped cakes.
  7. Place the pink buttercream in a piping bag fitted with a 1.5cm fluted nozzle. Pipe a swirl on top of the chocolate buttercream.
  8. Combine the extra cream and reserved ganache. Melt in the microwave on High for 10 seconds or until runny. Add to a piping bag or sealable plastic bag. Set aside for 10 minutes to cool slightly. Top cupcakes with sliced Cherry Ripe and Oreos. Snip the end of the piping bag and drizzle ganache over top of cakes. Sprinkle with crushed strawberry just before serving.