Make ahead: Undecorated cupcakes can be made up to two days ahead, or frozen for up to two months. Thaw at room temperature.
• 125g unsalted butter, chopped
• 100g dark cooking chocolate, chopped
• 1 cup caster sugar
• 1 free-range egg, beaten
• ¾ cup self-raising flour
• ⅓ cup plain flour
• 2 tblsps cocoa powder
• ½ x 670g jar well-drained morello cherries (1 cup)
• 300ml tub thickened cream
• 2 tblsps icing sugar mixture
• Dark chocolate shavings
Line a 12-hole muffin pan (⅓-cup capacity) with paper cases.
Combine the butter, chocolate, sugar and ½ cup of water in a medium saucepan. Whisk over a low heat until chocolate and butter are melted. Transfer to a large bowl. Cool slightly.
Add egg and combined sifted flours and cocoa to chocolate mixture. Whisk until smooth. Fold in cherries. Divide evenly among paper cases.
Cook in a moderate oven (180°C) for about 25 minutes, or until cooked when tested. Remove. Stand for 15 minutes. Transfer to a wire rack to cool.
To decorate, beat cream and sugar in same clean bowl of an electric mixer until soft peaks form.
Decorate cupcakes with a dollop of cream mixture and chocolate shavings.