Black Forest Cupcakes
#blackforest #thisforestisold #findthebeachesintheforest
50g cocoa powder
175g plain flour
2 large eggs, at room temperature
1 tsp vanilla extract
½ tsp salt
½ tsp bicarbonate of soda
225g caster sugar
175g unsalted butter, softened
85ml cherry wine or cherry liqueur)
1 cup (approx.) canned or maraschino cherries (drained)
1 cup chocolate sauce (link below)
a couple drops of pink food dye (liquid or gel)
1 cup chocolate shavings (can be made using a kitchen grater)
1/ Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven
2/ Add all of the dry ingredients in a large mixing bowl, and mix on low speed for about 20 seconds before you add your softened butter. Let it mix until it reaches a crumbly, sand like texture.
3/ Add eggs and milk into a jug and whisk together well. Add milk/egg mixture to dry ingredients in a slow steady stream while mixer is on low. Make sure you scrape down the bowl each time you add an ingredient to make sure everything’s mixing well. Scoop into cupcake pan, filling about 3/4 way. Bake for 20 min. To check if they're done simply pierce the cupcake with a skewer and if they come out clean they're done. Once they're done, let them cool down completely.
4/ While your cupcakes are baking and cooling, prepare your buttercream frosting by adding a cap full of cherry wine to your frosting and a couple drops of pink food dye and mix until evenly combined.
5/ Once your cupcakes have baked and cooled core the centre using an apple corer or a sharp knife and fill with chocolate sauce (mix in a little cherry wine if you’re feeling naughty)
6/ Pipe your cupcakes using a round tip in a donut swirl. Fill the centre with chocolate sauce (may have to microwave to thin out) and let it drip off the sides. Finish off with a generous amount of chocolate shavings on top.
Any questions, or if I've left something out, feel free to ask!