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.