Lightly roast the walnuts in a toaster oven and chop them up.
Remove the stems of the cherry tomatoes, cut the top 1/3 off of each of the tomatoes, and set aside to use as topping. Cut the rest into fourths.
Beat the butter until creamy. Mix in the sugar until it turns white. Gradually stir in the beaten egg a little at a time until fluffy.
Sift the ○ ingredients together, then mix into the batter until no longer powdery.
Add the nuts from Steps 1 and chopped tomatoes from Step 2 to the batter and evenly combine.
To make the chocolate sauce, mix together the cocoa and sugar. Add the hot water and rum and mix well.
Pour the batter from Step 5 into the muffin cups and top with the sauce from Step 6.
Bake in an oven preheated to 180 degrees Celsius for 10 minutes. Remove from the oven and top with the tops of the tomatoes from Step 2. Bake for about 10 more minutes.
Once baked, sprinkle with powdered sugar and garnish with herbs.
If you eat them while still warm, the chocolate sauce will be gooey and delicious! They're also delicious after they cool.
Story Behind this Recipe
The other day, I made something with fresh strawberries and brown sugar, so I decided to try making this with tomatoes instead of strawberries.
The chocolate sauce pours quite easily, so I recommend using the deepest muffin cups you can. Adjust the temperature and baking time according to your oven. The sauce will soak into the muffins, but it's delicious if you heat them in the microwave at 500 W for about 20 seconds.