Black forest cupcakes

Prep: 20 mins

Cook: 25 mins

These chocolate-cherry cupcakes are so good you may want to wait until the kids are in bed before you start baking!

125g butter, softened
125g caster sugar
1/2tsp vanilla extract
2 eggs
2tbsp milk
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.

Cream the butter, sugar and extract together until light and fluffy. Add the remaining ingredients and beat until smooth.

Spoon the mixture into a 12 hole cupcake tray, which has been lined ith cases.

Bake for roughly 12 - 15 minutes until they are firm but spring to the touch in the centre.

Place on a rack and leave to cool

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 about 1/2tbsp chery 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.

Tip: Brush the hollow with Kirsch before adding the jam to create a more boozy treat.

Serves
12

Preparation Time
20 minutes

Cooking Time
25 minutes

Main ingredients
Flour, Chocolate, Fruit

Recipe Type
Party Food, Cakes & Baking, Easy Recipes, Entertaining, Gifts, Cake Stall, Cupcakes, Classics

Cuisine
American

Special Info
Gluten free, Nut free, Vegetarian, Pregnant Mums

Level of Difficulty
Easy

We tested these as a gluten free recipe and it worked really well, just replace the self raising flour with a gluten alternative.