Chocolate Cupcakes with Cherry and Buttercream

Separate the egg whites from the yolks. Cream the yolks with 30 g of sugar. Whip the whites with a mixer, gradually adding 30 g of sugar, until fluffy peaks form. Place the whites in the refrigerator.

Add flour, milk and cocoa to the yolks. Beat thoroughly with a mixer.

Gradually fold in the whipped egg whites with a spatula, trying to preserve their airiness.

Transfer the batter into mini muffin cups, filling them three-quarters full. Bake in a preheated 180 °C oven for 15 minutes. Check for doneness with a toothpick — it should come out dry.

Prepare the filling. Pour the cherries with 40 g of sugar into a saucepan, add 3 tbsp of water. Simmer for 7 minutes over medium heat until the cherries release their juice. At the end, add brandy, heat for another 1 minute, stirring.

Prepare the cream. Beat the butter with a mixer until white. In a thin stream, without stopping to beat, add the condensed milk. Continue beating until the cream becomes fluffy and holds its shape.

Cool the mini cupcakes and remove from the mold. Carefully remove a little crumb from the top. Crumble it and mix it into the cream.

Fill the cupcakes with boozy cherries. Transfer the cream to a piping bag with a star tip and pipe rosettes onto the cupcakes. Decorate with cocktail cherries and serve.