We think it’s fair to say that getting to sit down and watch a brand new episode of The Great British Bake Off is easily the highlight of our Tuesday evenings.
This week on Bake Off it’s German Week, so we’ve decided to revisit one of our favourite German recipes, our delicious Black Forest Cupcakes, which just so happen to feature a sweet, jammy centre.
Honestly, these chocolatey, cherry cupcakes taste so good, you might want to wait for the kids to go to bed before you start baking!
The recipe itself is quite simple, featuring a rich and fudgy chocolate cupcake, which you’ll then fill with some sweet back cherry jam, and top with a silky smooth dollop of whipped cream — delish!
Prep time: 20 mins
Cook time: 25 mins
125g butter, softened
125g caster sugar
1/2tsp vanilla extract
100g self raising flour
3tbsp cocoa powder
6tbsp black cherry jam
250ml double cream
12 fresh cherries
1-2tbsp grated chocolate
Preheat the oven to 190C/ 375F/ gas 5. Fill a 12-hole cupcake tray with paper cases.
Cream the butter, sugar and extract together until light and fluffy.
Beat the eggs together before pouring into the butter mix. Add the milk, flour and cocoa powder and beat until smooth.
Spoon the mixture into the 12 hole cupcake tray. Place in the oven for 12 - 15 minutes until they are firm but spring to the touch in the centre.
Place on a wire rack and leave to cool
Optional: If using, mix your cherry jam with some kirsch to taste, and let sit for about 10 minutes.
Cut off the top of each cake to create a lid. Scoop out a little bit of the cake to form a small hollow. Spoon cherry jam into the hollows. Top with the lids.
Whisk the cream until it reaches the soft peaks stage. Spoon or pipe the cream on top of each cake. Top with a cherry and sprinkle with the grated chocolate.