Black Forrest Chocolate Cupcake Recipe

Ingredients

15 oz (425g)     can pitted cherries (sweet) in syrup
4 oz (100g)     bittersweet (dark) eating chocolate - coarsely chopped
5½ oz (165g)     butter - coarsely chopped
11 oz
(11/3 cup, 295g)     superfine(castor) sugar
2¼ fl oz (¼ cup, 60ml)     cherry brandy
5 oz
(1cup, 150g)     all-purpose (plain) flour
2 tblsp     self-raising flour
2 tbls     cocoa powder
1     egg

Decoration

6 fl oz (2/3 cup, 160ml)     thickened cream, whipped
2 tsp     cherry brandy
4 oz (100g)     block of bittersweet (dark) eating chocolate

Method

1.     Pre-heat the oven to 335oF (170oC).
2.     Line a 12 cupcake pan, with cupcake papers.
3.     Drain the cherries and reserve the syrup.
4.     Take ½ cup of cherries and ½ of syrup and process in a food processor, until smooth.
5.     Cut the remaining cherries in half and reserve. Discard the remaining syrup.
6.     Place the chocolate, butter, sugar, brandy and cherry puree into a saucepan. Over a low heat, stir until chocolate has melted.
7.     Pour into a large bowl and allow to cool for 15 minutes.
8.     Whisk in sifted flours and cocoa.
9.     Then wisk in the egg.
10.     It will be runny - but that is correct.
11.     Divide the mixture evenly between the cake cases. You will probably find that you fill the cases close to the top (don't worry, they don't rise a lot).
12.     Bake for 40-45 minutes until firm to touch.
13.     Allow to cool for a few minutes and then transfer to a wire rack.

Decorate

1.     Allow cakes to cool completely.
2.     Mix the brandy into the whipped cream.
3.     Top each cake with some of the remaining cherry halves.
4.     And top this with some of the cream.
5.     Using a vegetable peeler, scrap along the side of the block of chocolate to create curls. (You made need to clean the peeler from time to time.) And decorate the top of each cake.

Notes

Makes 12 cakes.
Allow to cool slightly and serve with extra Raspberries and
whipped cream.