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
Servings 12 cupcakes
Ingredients
- 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
Instructions
- 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.
