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Cherry Frosted Brownie Cups

Cherry Frosted Brownie Cups

These Cherry Frosted Brownie Cups are a wonderful blend of my favorite Summer fruit plus chocolate. We all know cherries and chocolate go together like peanut butter and jelly, but by putting this combo into brownies, we're really onto a winner! The frosting makes use of my homemade cherry syrup, but if you want to skip that step, just use cherry jam!
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12
Author: Florence Jackson

Ingredients

  • 100 g (½ cup) Semi-Sweet/Dark Chocolate Melted
  • 170 g (¾ cup) Unsalted Butter Melted
  • 100 g (½ cup) Light Brown Soft Sugar
  • 100 g (½ cup) Granulated Sugar
  • 2 (2) Large Free Range Eggs
  • 85 g (¾ cup) All Purpose Flour
  • 30 g (6 tbsp) Cocoa Powder
  • Pinch of Salt

For the Frosting

  • 113 g (½ cup) Unsalted Butter
  • 3 tbsp (3 tbsp) Cherry Jam OR CHERRY SYRUP
  • 350 g (3 cups) Powdered Sugar (Icing Sugar)
  • Fresh Cherries Optional, to decorate

For the Homemade Cherry Syrup (Optional)

  • 300 g (1 ½ cups) Fresh Cherries Pitted and Halved
  • 100 g (½ cup) Sugar
  • 240 ml (1 cups) Water

Instructions

For the Cherry Syrup (if making)

  • Put all ingredients into a saucepan and bring to the boil. Reduce heat and let simmer for 30-40 minutes.
  • Strain into a jar/bowl over a sieve (to separate the cherries from the syrup). Let cool. Keep in the refrigerator for 2-3 weeks.

For the Brownies

  • Pre-heat oven to 180℃ Fan/370℉. Line a 12 hole muffin tin with muffin cases.
  • In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn. Alternatively, set up a double boiler. Do this by placing a heatproof bowl over a small pot of simmering water. Add the chocolate to the heatproof bowl and stir until melted. 
  • In a large mixing bowl, whisk together melted butter and both sugars. Add in the eggs, one at a time and mixing in between. Add the melted chocolate slowly and combine once again. 
  • Add the flour, salt and cocoa powder, fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. Scoop into the muffin tin holes, they don't rise much at all so use all the batter!
  • Bake 20-25 minutes, until no longer wobbly. While still warm, create the indents by using a teaspoon measure, egg cup or end of a wooden spoon. Press into the middle, leaving tall sides. Let cool.

For the Buttercream Frosting

  • Add the butter to a large mixing bowl. Beat with a whisk on high for a minute to soften.
  • Add half the powdered sugar, whisk on high. Then add the remaining half with the cherry jam OR cherry syrup and whisk everything on high until fluffy. Add powdered sugar/milk as required to meet your desired consistency. Pipe into the brownie cups and top with more syrup and fresh cherries!