Chocolate Cupcakes with Sour Cherries

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

Drain the sour cherries through a sieve, collecting the juice. Weigh the juice and put it into a small saucepan. Add water to make a total of 200 g liquid. Add the butter and melt over low heat.

Chop 115 g of the chocolate and carefully melt it in the microwave (in 15-second intervals) or over a double boiler. Stir the melted chocolate into the butter-juice mixture and let it cool briefly.