Add the baking soda and powder in pinches, breaking up any lumps with your fingers. Add the salt and stir in thoroughly. Stir in the flour just until blended. Stir in the cherries and chocolate chips.
4. Spoon the batter into the prepared pan and bake on the middle oven rack 20 minutes, or until the cupcakes test done. Cool on a rack 5 minutes before unmolding; cool completely before glazing.
5. To prepare the glaze: In a small, heavy saucepan set over medium-low heat, melt the butter and chocolate chips together, stirring well. Remove from the heat when there are still a few unmelted chips, and stir until completely melted.
6. Spoon the glaze over each cupcake, spreading with a small spatula or knife. Let the glaze harden before serving.
Note: The texture of this cupcake is more like banana bread than cake-like.
Per cupcake: calories, 386; protein, 5 grams; fat, 20 grams; carbohydrates, 51 grams; sodium, 133 milligrams; saturated fat, 12 grams; monounsaturated fat, 6 grams; polyunsaturated fat, 1 gram; cholesterol, 71 milligrams
(From "One-Pot Cakes" by Andrew Schloss with Ken Bookman)
Knight-Ridder News Service
Pub Date: 3/17/96