Black Forest Cupcakes

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Ah, cupcakes. There are so many shops offering so many flavours nowadays that it seems every man and their dog knows someone who makes “good” cupcakes!

However, “good” cupcakes are very different from “OHMYGOD” cupcakes. I’ve had many “good” cupcakes. I’m bored of “good” cupcakes.

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Everyone has seen chocolate, vanilla and salted caramel cupcakes more times than they care to remember, and don’t even get me started on Red Velvet!

It’s time for something new…with a little help from something retro. It’s time to revamp the Black Forest Gateaux.

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The internet is saturated with great recipes for classic Black Forest Gateaux and for easy “good” cupcakes. So let’s now smash the two together, ditch the “good” and get with the “OHMYGOD”.

These cupcakes have a rich, proper chocolate sponge laced with sweet black Morello cherries and are topped off with a boozy cherry and vanilla buttercream that blows boring old whipped cream right out the window and back into the 1970s where it belongs.

This recipe makes 12 delicious Black Forest Cupcakes and leaves you plenty boozy buttercream leftover to spread on  other things…or eat straight from the bowl!

Firstly, preheat your oven and line a 12 hole muffin tin with paper cases.

Sift your flour and cocoa powder into a large bowl, measure in all the other ingredients except the cherries and mix until smooth and combined.

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If using fresh cherries, tinned cherries or the kind that come in little plastic tubs in the baking aisle, rinse them and make sure their stones are removed before chopping into quarters and tossing in two tablespoons of self-raising flour. Tossing fruit or any chunky ingredients in flour before adding it to cake mix ensures that they will not sink to the bottom. I’ve learned this lesson the hard way…

Once lightly coated in flour, tip the cherries into your mixing bowl and gently fold them into the cake mix until just combined.

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Spoon the cupcake mixture evenly between the cases and pop the tin into the oven to bake until risen and springy to touch.

When you’re happy that the cakes are baked, allow them to cool in the tin for 5-10 minutes before removing them and cooling them completely on a wire rack. Having the window open at this time of year ensures a speedy cooling time, just look out your hat and gloves while you wait!

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As the cupcakes cool, you can make your icing!

This icing gets its “boozy” status from Kirsch cherry-flavoured liqueur which adds a cheeky alcoholic and sweet cherry note to the vanilla buttercream as well as a lovely pastel pink colour. If you don’t have any Kirsch or you don’t want to use alcohol, you could always puree some fresh cherries, use a cherry flavouring or just omit it completely and have a tasty vanilla buttercream instead!

Place your butter in a large mixing bowl and sift over half of the icing sugar. Beat this either with a food mixer, electric hand mixer or just a plain ol’ wooden spoon until combined.

Sift in the remaining icing sugar along with the vanilla, Kirsch and a splash of milk if you feel it is too stiff. Beat again until combined.

The next step is what ensures a delicious, light buttercream every single time. If you have a food mixer, set it to full speed and whip the buttercream for at least a minute until light and fluffy. If you’re not lucky enough to have a handy dandy food mixer, use a handheld electric whisk or just old-fashioned elbow grease and a wooden spoon to beat the buttercream until light and fluffy.

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When you’re happy with the buttercream’s texture, have a taste. If you’d like it a little sweeter, add some more icing sugar. If you’d like some more vanilla or cherry flavour, throw some more in! Feel free to adjust the texture with milk or more icing sugar if you need to as well, break free from the boundaries of recipes, run away people, take your buttercream with you!! Sorry. I just like it when people make things the way they want them rather than following things blindly all the time!

Anyway! When you think the buttercream is perfect and your cupcakes are cooled, either spread or pipe your icing onto the cakes.

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Top the iced cakes with whatever you like. I grated over some dark chocolate and topped them with a sticky black Morello cherry, yum!

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Now, stop buying “good” cupcakes and have a go at these sexy Black Forest Cupcakes!

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Black Forest Cupcakes

Yield: 12

Black Forest Cupcakes

Chocolatey cupcakes topped with a sweet and boozy cherry buttercream!

Ingredients

    For the cakes:
  • 170g self-raising flour, plus extra for coating the cherries
  • 30g cocoa powder (the darker the better)
  • 200g butter/margarine
  • 100g soft light brown sugar
  • 80g caster sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 150g fresh or preserved cherries
  • 2-3 tbsp Kirsch liqueur (optional)
    For the buttercream:
  • 250g softened unsalted butter
  • 400g icing sugar
  • 1 vanilla pod or 2 tsp vanilla extract
  • 3-5 tbsp Kirsch liqueur (optional)

Instructions

    For the cupcakes:
  1. Preheat your oven – 180 degrees for conventional ovens or 160 degrees for fan ovens – and line a 12 hole muffin tin with paper cases.
  2. Sift your flour and cocoa powder into a large bowl, measure in all the other ingredients except the cherries and mix until smooth and combined.
  3. If using fresh cherries, tinned cherries or the kind that come in little plastic tubs in the baking aisle, rinse them and make sure their stones are removed before chopping into quarters and tossing in two tablespoons of self-raising flour. (Tossing fruit or any chunky ingredients in flour before adding it to cake mix ensures that they will not sink to the bottom)
  4. Once lightly coated in flour, tip the cherries into your mixing bowl and gently fold them into the cake mix until just combined.
  5. Spoon the cupcake mixture evenly between the cases and pop the tin into the oven for 25-30 minutes until risen and springy to touch.
  6. When you’re happy that the cakes are baked, allow them to cool in the tin for 5-10 minutes before removing them and cooling them completely on a wire rack.
    For the buttercream:
  1. Place your butter in a large mixing bowl and sift over half of the icing sugar. Beat this either with a food mixer, electric hand mixer or just a wooden spoon until combined.
  2. Sift in the remaining icing sugar along with the vanilla, Kirsch and a splash of milk if you feel it is too stiff. Beat again until combined.
  3. If you have a food mixer, set it to full speed and whip the buttercream for at least a minute until light and fluffy. If you’re not lucky enough to have a food mixer, use a handheld electric whisk or just old-fashioned elbow grease and a wooden spoon to beat the buttercream until light and fluffy.
  4. When you think the buttercream is perfect and your cupcakes are cooled, either spread or pipe your icing onto the cakes.
  5. Top and decorate the cupcakes with cherries, chocolate or anything you like and enjoy!
http://maverickbaking.com/black-forest-cupcakes/

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4 Replies to “Black Forest Cupcakes”

  1. Am i being stupid…there’s no eggs in this recipe…is that correct?

    1. Kelly Cletheroe Kelly Cletheroe says: Reply

      Oh my gosh sorry! It should say that there are 4 eggs. Thanks for pointing this out, I’ll change it right away!

  2. This sounds great! Have you ever made it as a cake? Wondering if it converts well ( doing a 12″ round)
    Thanks!

    1. Kelly Cletheroe Kelly Cletheroe says: Reply

      Hi Shelley, thanks for checking out my blog!
      I’ve made this into an 8 inch cake many times, both the cake and icing ingredients should make that easily. However for a 12 inch cake, I’d say you should maybe double the ingredients just to be safe, better too big than too little! You would have to increase the cooking time a little for this too of course. Hope that helps?
      Let me know how it goes if you try it out!

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