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These cupcakes were a birthday present for a friend and let me tell you, they were an amazing idea! They’re a little bit trickier technique wise than some of my other cupcakes, but they’re so decadent with that gorgeous cherry hint, just delicious!
Frosting
Normally, Black Forest cakes use double cream as their frosting. However, these cakes needed to travel a fair distance and I wasn’t confident I could keep them cold, so I used buttercream instead.
I’ve included the recipe for the buttercream I used below but if you want to use fresh cream instead, you just need to whip up about 500ml of double cream until it’s stiff and fluffy.
The Sponge
The sponge on this cupcakes is heavier than a regular gateau, simply because the cupcakes needed to be able to support their own weight in the cases. They’re more of a chocolate fudge style sponge, but I honestly prefer them that way.
If you are looking for a more gateau style sponge, I’d recommend following a regular recipe and baking them as a full cake rather than cupcakes.
Method:
Preheat your oven to 150c fan and line your tray with cupcake liners
Microwave your chocolate and butter together in a bowl in 10 second intervals until it’s completely melted and mix it together until smooth
Brew your coffee and add this to the chocolate mixture and stir until smooth again
Add all of your dry ingredients to a large mixing bowl and mix them together. You need to make sure everything is fully combined so it’s important to stir throughly
Mix your eggs and buttermilk together and then add them to your dry ingredients
Add the chocolate to your main mixing bowl as well and then stir them all together. I recommend doing this by hand rather than with an electric mixer as it’s really easy to overmkx this recipe
Add the mixture to your cupcake cases and then pop them in the oven for 25-35 minutes, you’ll know they’re cooked when they spring back when pressed
When they’re out the oven, add a drizzle of the kirsch mixture from your jar to each cupcake and leave it to soak in
After about 10-15 minutes, remove your cupcakes from the tin and leave them to cool on a cooling rack
Whilst they’re cooling, make your buttercream. Mix your butter with an electric mixer to make it softer and then add your icing sugar in 50g increments.
Once fully combined, add a splash of milk. You can also add a splash of vanilla extract here if you want to but it’s not essential
When your cupcakes have cooled completely, pipe on your buttercream and then add a cherry from your jar on top of each one, and drizzle a little extra kirsch on top too
Grate some milk chocolate on top of each one, and you’re done!
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