Okay, let’s break it down: Nigella Lawson’s Chocolate Cherry Cupcakes are a simple, moist and decadent treat that combines the richness of chocolate with the tart, juicy pop of cherries. The cupcakes themselves are chocolatey but not overwhelmingly so. It’s like a little nod to chocolate cake but in an adorable, single-serving form. And then there’s the cherry topping which feels like a luxury you don’t need to earn. What I love most is that it’s a no-fuss recipe – the kind of thing you can whip up when you’re craving something sweet but don’t want to spend hours in the kitchen. Nigella as always, delivers on flavor while keeping things straightforward.
Each cupcake feels like a personal indulgence and the glossy cherry sitting right on top is like the cherry on the cake. no pun intended! This recipe uses dark chocolate which gives it a slight bitterness that perfectly balances the sweetness from the cherries and the cake. If you’re not into cherries, you could swap them out but I wouldn’t recommend it. those juicy little bursts are part of the magic.
Nigella Chocolate Cherry Cupcakes Recipe
Ingredients Needed
Nigella’s approach to baking is all about accessibility and this recipe is no different. Here’s the lineup of ingredients:
- Dark chocolate (70% cocoa): 100g (You’ll melt this, so don’t worry about it being perfect pieces-just get good-quality chocolate)
- Butter: 115g (Softened)
- Sugar: 200g (Granulated works best)
- Self-raising flour: 100g (You could use plain flour if that’s what you have but self-raising gives it that little lift)
- Cocoa powder: 30g (Make sure it’s unsweetened. That rich cocoa flavor is key!)
- Eggs: 2 (Large, because who wants small eggs when you can have big ones?)
- Milk: 75ml (Whole milk if you want a creamier texture)
- Baking powder: A teaspoon (You’ll just need this if you’re using plain flour instead of self-raising)
- Cherries: About 10-12 (Fresh is best but frozen work just fine if that’s what you’ve got)
For the topping:
- Double cream: 100ml (This is the luxurious part)
- A little extra cherry juice from the jar or fresh cherries (For a touch of sweetness and color)
Equipment Needed
Now, let’s talk gear. Nothing too fancy needed here, so don’t worry if your kitchen isn’t outfitted with state-of-the-art gadgets. All you need is:
- A mixing bowl: Something large enough to combine everything.
- An electric mixer or a whisk: You can do it by hand but a mixer just makes it easier and quicker.
- A spatula: For scraping down the sides and folding the batter.
- Cupcake tray: You’ll need one for baking the cupcakes. Make sure you’ve got cupcake liners, too, unless you’re brave enough to go liner-less!
- A small saucepan: For melting the chocolate.
- A cooling rack: This is to cool the cupcakes once they’re done. trust me, they’ll be so tempting but let them cool before frosting.
Instructions To Make Nigella Lawson’s Chocolate Cherry Cupcakes
- Preheat the oven to 180°C (or 160°C if you’ve got a fan oven). Line your cupcake tray with paper cases.
- Melt the chocolate: Break the dark chocolate into chunks and place it in a heatproof bowl. Melt it gently over simmering water or in the microwave in short bursts. Be patient. The smell of melting chocolate is intoxicating but you don’t want to rush it and risk burning it.
- Cream the butter and sugar: In a separate bowl, cream the softened butter and sugar together until it’s light and fluffy. This is a nice, relaxing part of the process. you get to just beat away until it looks nice and airy.
- Add the eggs one at a time, beating well after each addition. You’re going for a smooth consistency here. No lumps!
- Mix in the melted chocolate: This is when things get exciting. Stir in the melted chocolate until it’s all combined. The batter will look rich and glossy and you’ll be tempted to dip a finger in.
- Add the dry ingredients: In a separate bowl, sift together the self-raising flour, cocoa powder and baking powder (if using plain flour). Gradually fold this into the wet ingredients. Don’t rush it; you want everything to come together smoothly.
- Add the milk: Now pour in the milk and mix gently until it’s fully combined. The batter should be thick but smooth.
- Spoon the batter into your cupcake cases. Fill each case about two-thirds full and don’t worry if they look a little uneven. They’ll bake up beautifully.
- Bake for about 18-20 minutes or until a skewer comes out clean when poked through the center. I’d recommend checking them at around 18 minutes to avoid over-baking.
- Cool the cupcakes on a rack before frosting them. You need to give them a chance to set and trust me, this part is torture because they smell incredible.
- Make the topping: Whip the double cream until it forms soft peaks. You can fold in a little cherry juice for extra flavor and color if you like. Carefully spoon a dollop of the whipped cream onto each cupcake.
- Top with cherries: Gently place a cherry (or two) on each cupcake for that perfect pop of color and sweetness.
What I Learnt
Baking these cupcakes is like stepping into Nigella’s world. a place where indulgence doesn’t need to be complicated. What I learned is that sometimes the best recipes aren’t the ones that require crazy ingredients or professional techniques. It’s the ones that bring joy without overwhelming you. The cherries really are the stars of the show here; they add this burst of freshness that cuts through the richness of the chocolate which is why I’m always surprised when I see a cherry-less version of these cupcakes. The whipped cream is key to balancing the textures too. it’s airy, not too heavy and makes every bite feel a little more luxurious.
Also, I’ve realized that patience really does pay off in baking. I always rush the cooling process (I just want to eat them!) but letting the cupcakes cool before frosting really does make a difference in texture and presentation. So if you’re like me and you’re about to slather frosting on while the cupcakes are still warm, stop! Let them rest. It’s worth it.
FAQs
What Makes Nigella Lawson’s Chocolate Cherry Cupcakes So Special?
These cupcakes are a complete indulgence, thanks to the balance of rich, moist chocolate and the burst of juicy cherries. The cherries add a subtle tartness that cuts through the sweetness, while the chocolate flavor is deep and satisfying. It’s like a bite of cake that surprises you with every flavor note. Plus, the recipe is easy to follow-like most of Nigella’s creations-and it’s hard to mess up, even if you’re new to baking.
Can I Use Fresh Cherries Instead Of Maraschino Cherries For Nigella’s Chocolate Cherry Cupcakes?
Absolutely! Fresh cherries will work beautifully, and they’ll give a natural, fruity sweetness. Just make sure you pit them and chop them into smaller pieces, so they don’t weigh down the batter. If you’re using fresh cherries, you might even get some extra juiciness in your cupcakes, which just makes them even more irresistible!
Can I Make Nigella’s Chocolate Cherry Cupcakes Ahead Of Time?
Yes, they actually taste even better after a day or two, once the flavors have had a chance to settle in. I personally love making these the night before a gathering; it just makes life a little easier, and they’re always a hit. You can store them in an airtight container, and they’ll stay moist for a few days. Just be sure to keep them in a cool place, or in the fridge if it’s a warm day!
