Simple Cherry-Chocolate Cupcakes

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

If using canned cherries, drain the cherries but keep the juice. For fresh or frozen cherries, you will need 200 g of water.

Melt 115 g dark chocolate over a double boiler or in a microwave (on low power, stirring every 15 seconds). Chop the remaining 50 g for the batter, and set aside the other 250 g for the frosting.