Simple Chocolate and Sour Cherry Cupcakes

Preheat the oven to 175°C (top and bottom heat) and prepare the muffin tin with paper liners.

If using sour cherries from compote, drain them well through a sieve and reserve the syrup. If using frozen sour cherries, let them thaw slightly.

Melt 115 g of dark chocolate (from the total amount) in the microwave (in 15-second intervals, stirring in between) or over a bain-marie.