As soon as I saw the cherry cupcake wrappers in the shop I knew they were just perfect for some Black Forest Cupcakes and what better time to make them as a treat for not only my own Birthday but also for my Mother-in-law whose Birthday is just 2 days after mine! Hubby was away so with a full bag of cherries in the fridge it was the perfect time to make them. I used my basic chocolate cupcake recipe which I filled with some cherry jam and topped with some whipped cream, some dark chocolate and of course a fresh cherry. The perfect bite-sized Birthday cake even if I do say so myself! And for an extra special treat rather than using whipping cream try using a scoop of good quality vanilla ice cream instead! Decadent and delicious!
Makes 12 cupcakes
100g plain or all-purpose flour
20g cocoa powder
140g caster or berry sugar
1 ½ tsp baking powder
a pinch of salt
40g unsalted butter, softened
1 tsp vanilla extract
4 tbsp (12 tsp) cherry jam
300ml double or whipping cream
½ tsp vanilla bean paste or vanilla extract
1 tsp sugar (or to taste)
12 fresh cherries
Dark or milk chocolate – good quality
Preheat your oven to 170C/ 325F/ GM 3 and line a cupcake tin with medium sized paper cases.
Sieve the flour, cocoa, sugar, baking powder, salt and butter into the bowl of a KitchenAid (or other freestanding mixer) and using the paddle attachment mix slowly until everything is combined and you have a sandy consistency (if you don't have a KitchenAid use a hand-held electric beater). While the mixer is running, slowly pour in half of the milk and mix until it's just incorporated. Add the egg to the remaining milk along with the vanilla and continue beating until it's mixed in. Scrape down the sides of the bowl to make sure everything is properly mixed but be careful not to over beat the mixture.
Evenly spoon the cake mixture into the cupcake cases and bake for 20-25 minutes until the sponge bounces back when touched (with my oven 22 minutes works perfectly every time) and a skewer comes out clean with put into the center of the cake. Leave to cool for a few minutes then transfer the cupcakes onto a wire rack.
Once the cupcakes have cooled scoop out a little of the center. I use an apple corer as I find it works perfectly, however you could easily just use a small knife or teaspoon. Fill the center of each cupcake with a teaspoon of cherry jam.
Once you are ready to serve the cupcakes put the cream, vanilla and sugar in a large bowl and whip until soft peaks that hold their shape. Spoon the cream onto each cupcake and swirl with a small spatula (or knife) then using a vegetable peeler shave over some chocolate before finishing with a cherry on top! The perfect Birthday treat!
*The cupcakes can be made a day or two in advance, however the cream won't keep on them so only add the cream when you are ready to serve.