Black Forest Chocolate Cupcakes
Black Forest Chocolate Cupcakes with Cream Cheese Frosting have all the flavour of black forest cake in cupcake form and an irresistible Cream Cheese Frosting.
Ingredients :
FOR THE CHOCOLATE CUPCAKES
- 130 g (1 cup / 4.5oz) plain (all purp) flour
- 1/2 cup (40g / 1.4oz) dutch processed cocoa (or plain unsweetened)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda (bicarb)
- 1/4 teaspoon salt
- 113 g (1/2 cup / 1 stick) unsalted butter, melted
- 1/2 cup (100g / 3.5oz) caster sugar
- 1/2 cup (100g / 3.5oz) dark brown sugar, packed
- 2 eggs, room temp
- 2 teaspoons vanilla extract
- 3/4 cup buttermilk, room temp
FOR THE CHERRY JAM
- 3 cups frozen cherries
- 1/3 cup granulated sugar
- 1 1/2 tablespoons lemon juice - (notes)
FOR THE CREAMY CREAM CHEESE FROSTING
- 1/2 cup milk
- 1 cup caster (superfine) sugar
- 2 tablespoons plain (all purp) flour - (notes)
- 115 g (1/2 cup / 1 stick) unsalted butter, softened
- 250 g cream cheese, softened
TO FINISH
- 100 g dark (50%) chocolate, finely chopped
- 1/3 cup cream
- 12 fresh cherries - (notes)
Instructions :
FOR THE CHOCOLATE CUPCAKES
- Preheat your oven to 180C / 350F / 160C fan forced. Line your muffin tins with paper cases.
- In a bowl, sift together the flour, cocoa, baking powder, baking soda and salt. Mix well to combine.
- In a separate bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth. Add the eggs one at a time, scraping down the sides of the bowl each time and beating well after each. Add the vanilla and beat to combine.
- Add 1/3 of the flour mixture to the butter and sugar. Stir through gently until just combined. Now add half of the buttermilk, Mix gently again. Continue like this until all the flour and buttermilk is combined... just. It is important not to overmix or be too heavy-handed otherwise your cupcakes will turn out dense and tough.
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get full recipes : sugarsaltmagic.com