This recipe was requested by someone I work with. She came across some healthy ones but said she didn’t want healthy ones. I said I would find some very unhealthy ones and bake them for her.
I must admit that this is another recipe that I’m not huge fan of…I like chocolate but not cherries. I did try the cake and it is good sponge.
If you like black forest gateau then these are the perfect little substitute if you only want a small bit instead of the whole gateau.
I get worried when I bake new stuff as I’m afraid that it wont work and ill ruin my bake. However, I’m very happy with how these turned out.
Black Forest Cupcakes
- 125 g butter softened
- 175 g caster sugar
- 2 free-range eggs
- 200 g self-raising flour
- 2 tbsp Cocoa Powder
- 125 ml milk
- 100 g dark chocolate
- 1 jar of black cherries
- 1 tsp cornflour
- 300 ml double cream
- Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tray with paper cases.
- Beat the butter and sugar together in a bowl until light and creamy. Gradually add the eggs, one at a time, until well combined. Sift in the flour and cocoa powder and mix until well combined. Fold in the milk and melted chocolate.
- Spoon or pipe the mixture into the muffin cases and bake for 18-20 minutes, or until well risen and springy to the touch.
- Remove the cakes from the tin and set aside to cool on a cooling rack. Drain the cherries in a sieve collecting the kirsch in the bowl below. Pierce the cakes with a skewer and carefully pour about a teaspoon of the kirsch over each cake.
- Heat the kirsch and arrowroot paste in a small saucepan until just boiling. Remove the pan from the heat and beat until thickened.
- Using a small knife make a well in the top of each cake by removing a disk of cake
- Pipe or spoon a swirl of cream onto the cakes, top with a few cherries and drizzle with the thickened kirsch. Just before serving, grate over some chocolate.