Thursday, 26 April 2012

Black Forest Cupcakes

Black Forest Cupcake 1.
  • 425g can pitted cherries (sweet) in syrup 
  • 100g bittersweet (dark) eating chocolate - coarsely chopped 
  • 165g butter - coarsely chopped
  • 11/3 cup, 295g superfine(castor) sugar 
  • ¼ cup, 60ml cherry brandy 
  • 1cup, 150g all-purpose (plain) flour 
  • 2 tablespoons self-raising flour 
  • 2 tablespoons cocoa powder 
  • 1 egg 
Pre-heat the oven to 335oF (170oC). 
Line a 12 cupcake pan, with cupcake papers. 
Drain the cherries and reserve the syrup. 
Take ½ cup of cherries and ½ of syrup and process in a food processor, until smooth. 
Cut the remaining cherries in half and reserve. Discard the remaining syrup. 
Place the chocolate, butter, sugar, brandy and cherry puree into a saucepan. Over a low heat, stir until chocolate has melted. 
Pour into a large bowl and allow to cool for 15 minutes. 
Whisk in sifted flours and cocoa. 
Then whisk in the egg. 
It will be runny - but that is correct. 
Divide mixture evenly between the cake cases. Fill the cases close to the top (don't worry, they don't rise a lot). 
Bake for 40-45 minutes until firm to touch. 
Allow to cool for a few minutes and then transfer to a wire rack.

Frosting: (Can use this frosting for any Black Forest Cake or Cupcake)
Allow cakes to cool completely before decorating. 
  • 2/3 cup, 160ml thickened cream, whipped 
  • 2 teaspoons cherry brandy 
  • 100g block of bittersweet (dark) eating chocolate 
Mix the brandy into the whipped cream. 
Top each cake with some of the remaining cherry halves. 
And top this with some of the cream. 
Using a vegetable peeler, scrap along the side of the block of chocolate to create curls. (You might need to clean the peeler from time to time.) And decorate the top of each cake. 
Black Forest Stuffed Cupcakes
  • 1 pkg. (2-layer size) chocolate cake mix 
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 
  • 1 egg 
  • 2 Tbsp. sugar 
  • 1 can (20 oz.) cherry pie filling, divided 
  • 1-1/2 cups thawed COOL WHIP Whipped Topping 

  • PREHEAT oven to 350°F. Prepare cake batter as directed on package; set aside. Mix cream cheese, egg and sugar until well blended. 
  • REMOVE 3/4 cup of the pie filling for garnish; set aside. Spoon 2 Tbsp. of the cake batter into each of 24 paper-lined medium muffin cups. Top each with 1 Tbsp. each of the cream cheese mixture and remaining pie filling. Cover evenly with remaining cake batter. 
  • BAKE 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely. Top cupcakes with whipped topping and remaining pie filling just before serving. 
Tips: You can store cupcakes in tightly covered container in refrigerator for up to 3 days.