These are cherry cupcakes with low fat chocolate ganache, topped with a simple fondant cutout.
Recipe for low fat Chocolate Ganache
180g dark chocolate
1 tub of light sour cream (200ml)
1. Take sour cream out from fridge, let it warm up to room temp. This is important, else chocolate will seize when cold sour cream is poured on it.
2. Melt dark chocolate.
3. Mix the two together until well blended. No need to use mixer, just a spoon will do.
4. Use immediately.
If you refrigerate the ganache, let it warm to room temperature before spreading on cake. On the same principle, it tastes better at room temp.