Black Forest cupcakes

IMG_0609 For 12 cupcakes

  • 130g unsalted butter (room temperature and VERY soft)
  • 130g + 30g caster sugar (in separate containers)
  • 2 large eggs
  • 200g self raising flour
  • 2 tbsps coco powder
  • 100ml milk
  • 400ml double cream
  • 40g icing sugar
  • 400g dark chocolate (70% coco)
  • 200g morello cherries
  • 1 tbsp kirsch
  1. Pre-heat oven to 170°C (338°F) or 150°C (3202°F) in a fan assisted oven
  2. Rub the butter with 130g caster sugar until smooth
  3. Add 1 egg at a time to the butter/sugar mix and beat until incorporated (if it separates, add 1 tbsp of flour and continue mixing
  4. Once both eggs have been added, add the milk and beat again
  5. Sift rest of the flour and coco powder and add it to the rest of the batter
  6. Melt 60g of dark chocolate in the microwave in low-medium power (it will burn at high power)
  7. Allow chocolate to cool down for a few minutes at room temperature and add it to the cake mix
  8. Continue whisking until it forms a smooth and lump free batter
  9. Put a cupcake case into each of the mouth of a 12 hole muffin tin
  10. Divide the cake batter evenly into the 12 cases
  11. Bake in the oven for 12-17 minutes (test if the cake is ready with a clean skewer)
  12. Take the cupcakes out of the oven and allow it to cool down for 5 minutes
  13. Use a sharp knife to cut out and remove the centre of cupcakes (about 1/3 of the depth)
  14. Sprinkle or brush a small amount of kirsch onto the cupcakes
  15. In a microwave proof mixing bowl, melt 140g chocolate in microwave over low-medium power and let it cool down completely (but before it hardens)
  16. Whisk the double cream with icing sugar until it forms still peaks
  17. Add about 1/3 of the cream to the melted chocolate and mix until it is an even colour
  18. Put the chocolate cream into the centre of the cupcake (where you scooped out the cake before)
  19. Pipe the remaining cream onto the top of the cupcakes
  20. Melt the remaining chocolate and allow it to cool to a piping consistency and pipe it into the desired shapes on a baking parchment and allow it to set at room temperature or in the fridge
  21. Decorate the cupcakes with cherries and the chocolate pattern
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