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Black Forest Cupcakes
Black Forest cake is exquisitely decadent, magnificently balancing its sweet-tart flavour profile of chocolate, cream and cherries. A marriage made in heaven.
Servings
12
Total Time
1
hour
hr
Ingredients
For the Cream
300
g
cream
200
g
white chocolate
For The Cupcakes
150
g
cake flour
45
g
cocoa
175
g
sugar
½
tbsp
bicarbonate of soda
½
tbsp
baking powder
1
tsp
salt
1
large egg
½
cup
milk
½
cup
vegetable oil
1
tbsp
vanilla essence
½
cup
boiling water
chocolate shards for decoration
For the Cherry Compote
100
g
fresh cherries
pitted
20
g
castor sugar
1
tbsp
cornflour
Metric
-
US
Instructions
For the Cream
In a small saucepan heat the cream to boiling point
Place the chocolate in a heat-proof bowl and pour the cream over the chocolate
Using a stick blender or a whisk, blend until the chocolate is completely melted
Refrigerate overnight
For the Cupcakes
Preheat the oven to
160
°C
In a bowl combine all the dry ingredients
In a seperate bowl mix together the egg, milk, oil and vanilla
Add to the dry ingredients and beat with an electric beater for two minutes on maximum speed
Add the boiling water and mix until well combined
Line a 12 hole muffin tray with cupcake cases
Divide the mixture evenly among the cases, a small ice cream scoop can help
Bake for 20 minutes
place on a wire rack to cool
For the Cherry Compote
In a small saucepan heat the cherries and sugar
Dissolve the cornflour in a little cold water and add to the cherries
Bring to the boil
Remove from the heat and allow to cool
Decorating the cupcakes
Cut a small round out the centre of each cupcake
Fill with cherry compote
Whisk the white chocolate cream until thick
Top each cupcake with a generous dollop of cream
Decorate with chocolate shards and extra cherry compote
Course:
Baking
Keyword:
baking, black forest, cupcakes