Black Forest Chocolate Cupcake

Black Forest Chocolate Cupcake

Black Forest Chocolate Cupcake

Looking for new chocolate cupcake ideas? Try this easy Black Forest chocolate cupcake recipe, the perfect cupcake recipe for chocolate lovers

November 12, 2012

Type of dish

Dietary Consideration

serves for

8

total time

0 HR 45 MIN

ingredients

butter
150 g
sugar
110 g
Vanilla extract
1 tsp
Eggs
2, beaten
Flour
200 g, all-purpose variety
Cocoa powder
25 g
Baking powder
2 tsp
Milk
8 tbsp
chocolate
50 g grated, semi-sweet, 60% cocoa solids
Kirsch
6 tbsp
Cream
200 ml, 48% fat
cherry compote
12 tbsp
chocolate
50 g, semi-sweet, 60% cocoa solids; roughly chopped and shaved

Preparation

Black forest Chocolate Cupcakes | For the cupcakes

To prepare the Black Forest chocolate cupcakes start heating the oven to 180°C. Grease a 12 hole bun tin.

Beat the butter with an electric whisk until smooth. Gradually beat in the sugar and vanilla until very creamy.

Gradually beat in the eggs until blended.

Sift in the flour, cocoa and baking powder alternately with the milk and fold in gently until combined. Stir in the grated chocolate.

Spoon into the muffin tins and bake for about 25 minutes until risen and firm to the touch. Remove from the tins and cool on a wire rack.

Cut the cakes in half and sprinkle with kirsch.

Black forest chocolate Cupcake | For the topping

Whisk the cream until thick and spoon into a piping bag. Pipe half the cream on 12 cake halves and top with a little compote. Sprinkle with chocolate shavings.

Top each cake with the remaining cake halves and decorate with the rest of the whipped cream, cherry compote and chocolate.

Serve the Black Forest chocolate cupcakes chilled.

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