How to Make Black Forest Cupcakes
Whether you’re entertaining at home, making something delicious to take to work or school, or just fancy a few hours in the kitchen, this easy recipe for black forest cupcakes is perfect!
From Collins & Brown/Good Housekeeping Cupcake O’Clock, RRP £4.99
- 85g (3oz) self-raising flour
- 4 tbsp cocoa powder »
- 1 tsp baking powder »
- 125g (4oz) caster sugar
- 125g (4oz) soft margarine or unsalted butter
- 2 large eggs
For the topping and decoration
- 1 × 250g jar black cherry jam
- 200ml (7fl oz) double cream, whipped
- 50g (2oz) dark chocolate (at least 70% cocoa solids), grated
- Glacé cherries to decorate (optional)
1. Preheat the oven to 190°C (170°C fan oven) mark 5. Line a 12-hole muffin tin with paper muffin cases.
2. Sift the flour, cocoa powder, baking powder and sugar into a large bowl, food processor or mixer. Add the margarine or butter and the eggs and beat well until the mixture is pale and creamy. Divide the mixture equally among the paper cases and bake for about 20 minutes until firm to the touch. Transfer to a wire rack and leave to cool completely.
3. For the topping, cover the top of each cake with a generous amount of the jam – or you can use a jar of cherries that have been soaked in kirsch, if you like. Add the whipped cream and decorate with the grated chocolate, and a glacé cherry, if you like.