Choc Cherry Cupcakes

Cake

• 125g unsalted butter, softened
• ½ cup caster sugar
• 1 egg, lightly beaten
• 1 teaspoon vanilla
• 1 cup flour
• 1/3 cup CADBURY Bournville Cocoa
• ½ teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• ½ cup buttermilk

Filling

• 200g CADBURY Milk Chocolate Melts
• 75g unsalted butter, extra
• 250g PHILADELPHIA Original Spreadable Cream Cheese
• ¾ cup icing sugar, sifted

Serving Suggestion

• Icing sugar, extra, for dusting

1. CREAM together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Fold in the sifted flour, cocoa, baking powder and bicarbonate of soda with the buttermilk until combined. Drop tablespoonfuls of mixture onto paper lined baking trays to make 32, allowing room for spreading.
2. BAKE in a hot oven 200°C for 8-10 minutes or until puffed and lightly browned around the edges.  Stand 5 minutes on the tray before lifting onto a wire rack. Cool.
3. COMBINE chocolate and extra butter in a bowl over simmering water. Stir over medium heat until the chocolate has melted. Remove from the heat and cool. Beat together the PHILLY and icing sugar then beat in the chocolate mixture. Chill until required.
4. PIPE or spread the prepared chocolate cream over 16 bases then sandwich together and dust with extra icing sugar. Serve immediately.