Name: Black forest cupcakes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12
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

Black forest cupcakes

So delish!

Serves 12

Prep

30M

Cook

25M

Total

55M

Skip to Recipe

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

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

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.

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

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.

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

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

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