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How to make Chocolate cherry cupcakes

Yield = 12
Prep time: 0:10
Cook time: 0:30
Total time: 0:40

Ingredients

  • 60g Philadelphia Block Cream Cheese, softened
  • 60g butter, softened
  • 1/2 cup caster sugar
  • 2 eggs, lightly beaten
  • 1 1/2 cups self-raising flour
  • 1/3 cup Cadbury Bournville Cocoa
  • 2/3 cup milk
  • 100g Cadbury Dark Chocolate Baking Chips
  • 1/2 cup red glacé cherries, halved
  • 1/4 cup desiccated coconut
  • Pink frosting, for decoration

Method

  • Step 1 Cream together the PHILLY, butter and sugar until light and fluffy. Gradually beat in the eggs, beating well between each addition. Fold in the sifted flour and cocoa with the milk until combined. Fold through the chocolate, cherries and coconut. Spoon into 12 x 1⁄3 cup capacity paper lined muffin pans.
  • Step 2 Bake in a moderate oven 180C for 20–25 minutes or until cooked when tested. Stand for 10 minutes before turning out onto a wire rack. Cool.
  • Step 3 Pipe or spread a little frosting onto the cakes and serve immediately.