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  1. Home
  2. Food

Black forest cupcakes

So delish! - by that's life!
  • 26 Apr 2018
Black forest cupcakes
Prep: 30 Minutes - Cook: 25 Minutes - Serves 12
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Make ahead: Undecorated cupcakes can be made up to two days ahead, or frozen for up to two months. Thaw at room temperature.

Ingredients

• 125g unsalted butter, chopped
• 100g dark cooking chocolate, chopped
• 1 cup caster sugar
• 1 free-range egg, beaten
• ¾ cup self-raising flour
• ⅓ cup plain flour
• 2 tblsps cocoa powder
• ½ x 670g jar well-drained morello cherries (1 cup)

TO DECORATE
• 300ml tub thickened cream
• 2 tblsps icing sugar mixture
• Dark chocolate shavings

Method

  1. Line a 12-hole muffin pan (⅓-cup capacity) with paper cases.

  2. Combine the butter, chocolate, sugar and ½ cup of water in a medium saucepan. Whisk over a low heat until chocolate and butter are melted. Transfer to a large bowl. Cool slightly.

  3. Add egg and combined sifted flours and cocoa to chocolate mixture. Whisk until smooth. Fold in cherries. Divide evenly among paper cases.

  4. Cook in a moderate oven (180°C) for about 25 minutes, or until cooked when tested. Remove. Stand for 15 minutes. Transfer to a wire rack to cool.

  5. To decorate, beat cream and sugar in same clean bowl of an electric mixer until soft peaks form.

  6. Decorate cupcakes with a dollop of cream mixture and chocolate shavings.

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