Chocolate Cupcakes with Sour Cherries

Preheat the oven to 175 °C top/bottom heat and line a muffin tin with paper liners.

Drain the sour cherries, reserving the juice. Melt 200 g of the liquid (top up with water if necessary) together with the butter in a saucepan over low heat.

Carefully melt 115 g of the chocolate in a bain-marie or microwave and stir into the butter-juice mixture. Let cool slightly.