Cherries and chocolates are well-known as a deliciously decadent combination. In this recipe, the fresh cherries baked into the chocolate soften and release their sweet flavor into the bitter sweetness of the chocolate.

Ingredients

1 cup (2 sticks) butter at room temperature

3/4 cup sugar

2 eggs, beaten

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup unsweetened cocoa

1 cup milk

1-1/3 cups fresh California Bing cherries, pitted and halved

Instructions

Preheat an oven to 400 degrees F.

Cream together the butter and the sugar using a wooden spoon, or an electric mixer for 4 to 5 minutes, until fluffy and light. Slowly beat in the eggs. In a bowl, whisk together the flour, baking powder, salt, and cocoa. Add this to the egg mixture along with the milk and mix just long enough to blend the ingredients, no more than 20 seconds. Fold in the halved cherries, no more than another 10 seconds.

Let rest 10 minutes, then fill muffin cups to the brim with the batter.

Bake until a toothpick inserted in the middle comes out clean, about 20 to 25 minutes.

Remove and let cool 10 minutes before unmolding.

Makes 1 dozen.