Black forest cupcakes
Prep:
20 mins
Cook:
25 mins
These chocolate-cherry cupcakes are so good you may want to wait until the kids are in bed before you start baking!
125g butter, softened
125g caster sugar
1/2tsp vanilla extract
2 eggs
2tbsp milk
100g self raising flour
3tbsp cocoa powder
6tbsp black cherry jam
250ml double cream
12 fresh cherries
1-2tbsp grated chocolate,
Preheat the oven to 190C/ 375F/ gas 5. Fill a 12-hole cupcake tray with paper cases.
Cream the butter, sugar and extract together until light and fluffy.
Beat the eggs together before pouring into the butter mix. Add the milk, flour and cocoa powder and beat until smooth.
Spoon the mixture into the 12 hole cupcake tray. Place in the oven for 12 - 15 minutes until they are firm but spring to the touch in the centre.
Place on a wire rack and leave to cool
Cut off the top of each cake to create a lid. Scoop out a little bit of the cake to form a small hollow. Spoon about 1/2tbsp chery jam into the hollows. Top with the lids.
Whisk the cream until it reaches the soft peaks stage. Spoon or pipe the cream on top of each cake. Top with a cherry and sprinkle with the grated chocolate.
Serves
12
Preparation Time
20 minutes
Cooking Time
25 minutes
Main ingredients
Flour, Chocolate, Fruit
Recipe Type
Party Food, Cakes & Baking, Easy, Entertaining, Gifts, Cake Stall, Cupcakes, Classics
Cuisine
American
Special Info
Gluten free, Nut free, Vegetarian, Pregnant Mums
Level of Difficulty
Easy
We tested these as a gluten free recipe and it worked really well, just replace the self raising flour with a gluten alternative.
