Black Forest gateau cupcakes
Cupcakes inspired by Black Forest gateau, filled with cherry compote and topped with whipped cream and chocolate.
Ingredients
self-raising flour
85 g / 3 oz / 3/4 cup
cocoa powder
4 tbsp
caster sugar
110 g / 4 oz / 1/2 cup
margarine (softened)
110 g / 4 oz / 1/2 cup
baking powder
1 tsp
free-range eggs
2 large
black cherry jam
1 x 450 g / 1 lb jar
double cream (whipped)
200 ml / 7 fl oz
dark chocolate (grated, at least 70% cocoa solids)
60 g / 2 oz
glacé cherries (to decorate (optional))
Instructions
1
Preparation
Preheat the oven to 170°C/325°F/Gas mark 3. Line a 12-hole muffin tin (pan) with cupcake cases (baking cups).
2
Mixing
Sift the flour, cocoa powder and sugar into a large bowl, food processor or mixer. Add the margarine, baking powder and eggs. Beat well until the mixture (batter) is light and fluffy.
3
Baking
Spoon the mixture into the prepared cases, and bake in the oven for about 20 minutes until firm to the touch. Remove from the oven and allow to cool.
4
Assembly
Once cool, smother the top of each cupcake with a generous amount of the jam - you could also use a jar of cherries that have been soaked in kirsch, yum, yum - then pile the whipped cream on top. Finish with some grated dark chocolate. And a cherry on a cocktail stick (toothpick), if you dare.
