Chocolate Cherry Cupcakes

Ingredients

Cherry juice 1 cup

Cherries 250 g

Sugar 1/2 cup

Honey 2 tbsp

Vegetable oil 1/2 tbsp

Cocoa powder 1 tbsp

Baking soda 1 tsp

Salt 1 pinch

Flour 2 cups

For the chocolate glaze:

Dark chocolate 100 g

Vegetable oil 2 tsp

Preheat the oven to 180°C. Grease muffin tins with vegetable oil. Combine the cherry juice, sugar, vegetable oil, and honey in a bowl. Place the mixture over low heat and stir constantly until the sugar is completely dissolved. Then remove from the heat and cool slightly.

Add the baking soda. The mixture will begin to foam and increase in volume. Add cocoa and cinnamon. Stir. Add the cherries and mix gently, being careful not to break them.

Finally, sift and add the flour to the batter. Add it gradually until the mixture resembles thick sour cream. On average, you'll need about 2 cups of flour, but it may take more.

Fill each muffin tin about 2/3 full with batter. Place the tins in the oven and bake for 25-30 minutes (depending on your oven). Check for doneness with a wooden skewer. Cool the finished muffins completely and drizzle with dark chocolate melted in a double boiler with 1-2 teaspoons of vegetable oil.

Enjoy!