Black forest cupcakes

 
 
 
 
 
 

110g butter
120g dark chocolate
20g coffee granules
100 self raising flour
80g plain flour
30g cornflour
25g cocoa powder
1 tsp bicarbonate of soda
240g caster sugar
2 eggs, lightly beaten
50ml buttermilk
(or natural yogurt)


For the Kirsch syrup
3 tbsp of Kirsch or cherry brandy
2 tablespoon of water

Cherry jam

For the Chantilly cream
250ml double cream
2 tbsp icing sugar
1tsp vanilla extract


Dark chocolate curls to sprinkle
12 cherries to decorate
(you can use  a cherry jar too)


METHOD

.Preheat the oven to 160°C/Gas and line a 12-hole muffin tray with cupcake cases.



Place butter, chopped chocolate, coffee granules and 80ml of water in a large bowl over a pan of boiling water, stir gently until melted then remove from the heat and allow to cool.

.Sift the flours, cocoa and bicarbonate of soda into large bowl. Stir in the sugar and make a well in the centre. Add the beaten eggs,  and buttermilk and the chocolate mixture, stirring with a large spoon until completely combined.

Fill cupcake cases to 2/3 full and bake for 20 minutes.


Meanwhile, make the Kirsch syrup by heating the brandy and water by a while  Leave to one side until you are ready.


6.Make the chantilly cream by whipping the double cream with the icing sugar, vanilla extract. Whip until thick. Attach the nozzle to the piping bag and add the Chantilly cream, filling no more than 2/3 of the bag. Leave in the fridge until you are ready to use.


.When the cakes are cool use an apple corer to make a hole in each of the 12 cakes and fill (not too much) with cherry jam, placing the tops of the cakes back on after. Brush the tops of the cakes liberally with Kirsch syrup.


.Pipe a swirl of Chantilly cream on the tops of the cakes: do this by twisting the top of the piping bag and holding the twist with your thumb and forefinger. Apply pressure to the top of the bag, squeeze and pipe a star in the centre of the cakes. Then, applying pressure again, pipe around the star, using the edge of the cupcake case as a guide. Gradually work the icing upwards into a swirl.

. Finish by decorating each cake with a cherry and a sprinkling of chocolate curls .
Comments