To make the cupcakes, combine the butter and chocolate in a heat-proof bowl and melt them together over a water bath or in the microwave.

Allow the chocolate mixture to come to room temperature then stir in the egg, yogurt, milk and vanilla.

Stir in the sugar then add the flour, baking soda and salt and give it a good mix.

Fill 12 muffin cups with batter half way then place the cherries in each muffin cup and top with the remaining batter.

Bake in the preheated oven at 180C for 20-25 minutes or until well risen.

Remove from the oven and let them cool down in the pan.

For the frosting, combine the heavy cream with the powdered sugar and whip with an electric mixer until fluffy and stiff.

Fold in the vanilla extract then spoon the whipped cream into a pastry bag and pipe it on top of each cupcake.

Decorate with dark cherries and chocolate flakes if you want.