Black forest muffins - recipe
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Prepare
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Serves
16 -
Cook
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Skill
Easy
Ingredients
For the muffins
- 450 g Cherries pitted, halved
- 150 ml Water
- 110 g Dark chocolate chips
- 225 g Butter (unsalted) softened
- 175 g Unrefined light muscovado sugar
- 3 Egg(s) (free range)
- 500 g Plain white flour
- 1½ tsp Baking powder
- 1½ tsp Bicarbonate of soda
- ¼ tsp Salt
- 140 ml Sour cream
- Kirsch to soak the cherries in
For the frosting
- 400 ml Double cream
- 3 tbsp Unrefined golden caster sugar
- 1 tsp Vanilla extract
- 12 Cherries to decorate
- Chocolate decorations
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1
Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Place paper cases in a 16 hole muffin tin.
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2
Combine cherry halves with the kirsch and set aside. In a small pan, over a low heat combine the water and chocolate chips. Heat, stirring frequently until the chocolate has melted. Remove from the heat and allow to cool.
For this step you'll need:
- 450g Cherries to decorate
- Kirsch to soak the cherries in
- 150ml Water
- 110g Dark chocolate chips
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3
In a mixing bowl, using an electric mixer set on medium speed, cream the butter and light muscovado together until light and fluffy. Add the eggs, one at a time, followed by the cooled chocolate, scraping the sides of the pan and mix thoroughly.
For this step you'll need:
- 225g Butter (unsalted) softened
- 175g Unrefined light muscovado sugar
- 3 Egg(s) (free range)
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4
Mix together the flour, baking powder, bicarbonate of soda, and salt. Add the flour mixture to the chocolate mixture in batches, alternating with the soured cream, mixing on low speed to incorporate.
For this step you'll need:
- 500g Plain white flour
- 1½tsp Baking powder
- 1½tsp Bicarbonate of soda
- ¼tsp Salt
- 140ml Sour cream
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5
Spoon into the paper cases, add a spoonful of cherries, (reserving the liquid) and top with cake mixture, so that the paper cases are filled to the top.
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6
Bake for 25-30 minutes, until firm to the touch. Cool in the tin for 10 minutes; turn out and cool completely on a wire rack.
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7
Using a skewer or cocktail stick, poke several holes in the top of the muffins. Drizzle the reserved cherry liquid over the top of the muffins and allow to soak in.
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8
For the whipped cream, whisk the cream until soft peaks form. Add the sugar and vanilla and whisk until incorporated.
For this step you'll need:
- 400ml Double cream
- 3 tbsp Unrefined golden caster sugar
- 1tsp Vanilla extract
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9
Place a spoonful of whipped cream on top of each cupcake. Decorate with fresh cherries and shaved chocolate. Refrigerate until ready to serve.
For this step you'll need:
- 12 Cherries to decorate
- Chocolate decorations
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10
For a child-friendly version replace the kirsch with 2 teaspoons of vanilla extract.