Black Forest Cupcakes
Ingredients
- Unsalted butter 1 ¼ cup
- Coco powder ¾ cup
- Flour 2 ½ cups
- Baking soda 2 tsp
- Salt 1/8 tsp
- Sugar ¾ cup
- Dark-brown sugar 1 cup
- Eggs 3
- Sour cream ¾ cup
- Butter milk 1 ¼ cup
- Red cherries 1 can
- Grated chocolate as required
Method
- Preheat oven to 180 C. Using a fine-mesh sieve, sift the flour, cocoa powder, baking soda and salt into a medium-size bowl. With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Add the brown sugar and continue to beat until fluffy.
- Add the eggs, one at a time, beating until well combined, scraping down sides of bowl often. Mix in the sour cream. Reduce the speed to low. Add the flour mixture in 3 batches, alternating with 3 additions of buttermilk, and mixing until just combined after each.
- Divide batter evenly among prepared muffin cups, filling each three-quarter full. Bake, rotating tins halfway through, until tops are firm to the touch and a cake tester inserted in the middle of the cupcake comes out clean, about 20 minutes.
- Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers. add cherries 1/4 cup tossed in flour if desired before baking.
Cream Filling
Ingredients
- Cream 250 ml
- Icing sugar 1/2 cup
- Vanilla essence few drops
Method
- Beat all ingredients together until well combined and fluffy.To assemble layer the cherries and cream on the cupcakes and finish with grated chocolate and top with cherries. You can even layer the cupcakes if desired.
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