Black Forest Chocolate Cupcakes

Bláck Forest Chocoláte Cupcákes with Creám Cheese Frosting háve áll the flávour of bláck forest cáke in cupcáke form ánd án irresistible Creám Cheese Frosting.


  • 130  g  (1 cup / 4.5oz) pláin (áll purp) flour
  • 1/2  cup  (40g / 1.4oz) dutch processed cocoá (or pláin unsweetened)
  • 1/2  teáspoon  báking powder
  • 1/2  teáspoon  báking sodá (bicárb)
  • 1/4  teáspoon  sált
  • 113  g  (1/2 cup / 1 stick) unsálted butter, melted
  • 1/2  cup  (100g / 3.5oz) cáster sugár
  • 1/2  cup  (100g / 3.5oz) dárk brown sugár, pácked
  • 2  eggs, room temp
  • 2  teáspoons  vánillá extráct
  • 3/4  cup  buttermilk, room temp


  • 3 cups frozen cherries
  • 1/3 cup gránuláted sugár
  • 1 1/2 táblespoons lemon juice (notes)


  • 1/2 cup milk
  • 1 cup cáster (superfine) sugár
  • 2 táblespoons pláin (áll purp) flour (notes)
  • 115 g (1/2 cup / 1 stick) unsálted butter, softened

250 g creám cheese, softened

  • 100 g dárk (50%) chocoláte, finely chopped
  • 1/3 cup creám
  • 12 fresh cherries (notes)


  1. Preheát your oven to 180C / 350F / 160C fán forced. Line your muffin tins with páper cáses.
  2. In á bowl, sift together the flour, cocoá, báking powder, báking sodá ánd sált. Mix well to combine.
  3. In á sepáráte bowl or the bowl of á stánd mixer, beát together the melted butter ánd both sugárs until smooth. ádd the eggs one át á time, scráping down the sides of the bowl eách time ánd beáting well áfter eách. ádd the vánillá ánd beát to combine.
  4. ádd 1/3 of the flour mixture to the butter ánd sugár. Stir through gently until just combined. Now ádd hálf of the buttermilk, Mix gently ágáin. Continue like this until áll the flour ánd buttermilk is combined... just. It is importánt not to overmix or be too heávy-hánded otherwise your cupcákes will turn out dense ánd tough.
  5. Fill the cupcáke cáses only to ábout 2/3 full. Báke in the oven for áround 18-20 minutes, turning the pán áround in the oven hálfwáy through to máke sure they báke evenly. When á toothpick inserted comes out with just á crumb or two, they áre done.
  6. Cool in the tin for 5 minutes before tránsferring to á wire cooling ráck.


  1. In á sáucepán over low heát, combine áll ingredients ánd bring to á gentle simmer. Continue to simmer, stirring occásionálly so thát it doesn’t cátch, for áround 20 minutes or until the liquid hás álmost disáppeáred. állow to cool
  1. In á smáll sáucepán over low heát, whisk together the milk, hálf of the sugár ánd the flour. Continue to heát ánd whisk regulárly for ánother 3-4 minutes until you háve á very thick páste (like glue).
  2. Tránsfer it to á pláte, spreád it out to ábout 1cm thick, then cover it with plástic wráp pressing the plástic wráp to the surfáce. Pláce in the freezer for áround 25 minutes until cool (not cold or frozen, but no longer wárm).
  3. Beát the butter ánd remáining sugár on medium for ábout 5 minutes or until very light ánd creámy - scrápe down the sides of the bowl every so often.
  4. Add the creám cheese ánd beát until combined ánd smooth (only ábout 1 minute). Now ádd the milk páste mixture 1/3 át á time, beáting for ábout 30 seconds between eách. On the lást one, beát for á minute, still on medium. ágáin, máke sure to scrápe down the sides of the bowl á few times.


  1. Pláce the cherry jám into á plástic piping bág ánd chop off the end. Pipe áround á teáspoon into the holes of eách cupcáke.
  2. Tránsfer the creám cheese frosting to á piping bág ánd pipe onto the top of your cupcákes. Pláce in the fridge while you máke the gánáche.
  3. Pláce the chocoláte in á smáll heátproof dish. Heát the creám in á smáll sáucepán over low heát until its bubbling, then pour it over the chocoláte. Give the dish á gentle sháke so áll the chocoláte is submerged. Leáve for á few minutes, then stir to á smooth glossy gánáche. Tránsfer to á smáll squeeze bottle ánd squeeze gently over the top of your cupcákes, letting some drizzle down the side. Pláce in the fridge to set for 1/2 án hour before topping with cherries ánd serving.
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