Black Forest Cupcakes

blackforest

I’ve got some chocolate-on-chocolate-on-chocolate action for you, with some fruit hidden away just so you don’t have to feel bad about it. Three cupcakes is a whole serving of fruit, how neat is that? I was a doofus and used all of my cream for something else so the topping in the picture isn’t actually ganache but just dark chocolate and a little coconut oil. After melting the chocolate and oil together it was taking forever to get to the right consistency so I left it by the open window to help it along a bit, nek minnit it’s almost solid and I have to re-melt it. Apparently the Queensland winter is chillier than I gave it credit for.

blackforest2

My man suggested putting some jam in the middle and I would have to agree with him. These little beauties are decadent but they could really use some more cherry flavour. Adding different berries would be nice as well, I think that blueberries or raspberries might have a bit more oomph than cherries.

Black Forest Cupcakes

Cake recipe adapted from The Wicked Black Forest over at Lady and Pups.

Cupcakes:

60g butter

3/4 cup hot water plus 3 tsp decaf instant coffee

3/4 cup milk

2 eggs

1 cup sugar

1 1/2 tsp vanilla extract

3/4 cup cocoa powder

1 1/2 cups plain flour

1 1/2 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

1 1/2 cups frozen, pitted cherries, chopped

Preheat oven to 175 C, line a 12 hole muffin tin with paper liners.

In a large bowl combine the butter, hot water and instant coffee then stir until the butter has melted.

Mix in the milk, eggs, sugar and vanilla extract.

Sift the cocoa powder, flour, baking soda, baking powder and salt directly into the mixing bowl and stir to combine.

Add the cherries and give one final mix, scraping the bottom and sides of the bowl.

Fill the paper liners 3/4 full and bake for 25 minutes, checking at 20 minutes.

Allow to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.

Ganache:

200g 70% dark chocolate, chopped

200ml thickened cream

100g milk chocolate, chopped

In a small saucepan over medium heat, bring the cream just to a boil, remove from the heat and add the dark chocolate.

Stir until smooth, then allow to cool until it is the consistency of peanut butter, or until you can spread it on top of the cupcakes without it dripping down the sides.

Divide between the cupcakes, spreading it over the top.

While the ganache is still warm, divide the milk chocolate between the cupcakes, sprinkling it over the top.

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