375g butter, cubed
450g dark brown sugar
75g Dutch cocoa powder
180ml boiling water
360g plain flour
1 tspn Anchor Baking Powder
1 tspn Anchor Bicarbonate of Soda
4 large eggs
1 tblsp Anchor Vanilla Essence
230g sour cream
400g drained Garden Supreme Dark Sweet Cherries
1 tblsp caster sugar
2 tspn Anchor Vanilla Essence, extra
150g dark chocolate shavings
Combine butter, brown sugar, cocoa and boiling water in a saucepan and heat, stirring until melted and combined. Allow to cool slightly.
Sift flour, Anchor Baking Powder and Bicarbonate of Soda in a large bowl. Make a well in the centre and whisk in eggs, Anchor Vanilla Essence, sour cream and chocolate mixture. Spoon into 24 buttered muffin pans.
Reserve 100g Garden Supreme Dark Sweet Cherries for garnish and divide the rest among the muffins, pressing them in gently. Bake at 180°C for 20 minutes until cooked when tested. Remove onto a wire rack to cool.
Beat cream with caster sugar and extra vanilla essence until soft peaks form. Garnish muffins with a dollop f whipped cream, chocolate shavings and reserved cherries.