🍰 Black Forest Cherry Cupcakes

Name: Black Forest Cherry Cupcakes
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g Butter; 50 g dark chocolate (chopped); 130 g sugar (brown); 2 egg(s); 1 tsp baking powder; 1 pinch(es) salt; 180 g flour; 3 tbsp cocoa powder; 100 ml milk; 0.5 jar morello cherries; 2 tbsp cornstarch; 1 tbsp kirsch; 400 ml whipping cream; 1 packet whipping cream stabilizer; 1 packet vanilla sugar; 2 tbsp chocolate shavings; 12 paper liners (for muffins)

420 kcal · 30 min · 4 servings

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Ingredients

100 g Butter
50 g dark chocolate (chopped)
130 g sugar (brown)
2 egg(s)
1 tsp baking powder
1 pinch(es) salt
180 g flour
3 tbsp cocoa powder
100 ml milk
0.5 jar morello cherries
2 tbsp cornstarch
1 tbsp kirsch
400 ml whipping cream
1 packet whipping cream stabilizer
1 packet vanilla sugar
2 tbsp chocolate shavings
12 paper liners (for muffins)

Instructions

1. Preheat your oven to 180 degrees Celsius with top and bottom heat.
2. Line a 12-cup muffin tin with paper liners.
3. Melt the butter together with the chopped dark chocolate either in the microwave or in a double boiler.
4. Remove from heat and let the chocolate mixture cool down.
5. Beat the cooled chocolate butter with the sugar until creamy.
6. Stir in the eggs one by one into the chocolate mixture.
7. Mix the flour with the baking powder, a pinch of salt, and the cocoa powder.
8. Sift this dry mixture over the egg batter.
9. Stir everything together with the milk until smooth.
10. Fill the batter into the paper cups.
11. Bake the cupcakes for about 20 minutes at 180 degrees.
12. Let the baked chocolate cupcakes cool down completely.
13. Take an apple corer or a teaspoon.
14. Carefully cut out or scoop out a small piece from the center of each cupcake.
15. Stir about 150 milliliters of cherry juice from the jar with two tablespoons of cornstarch in a measuring cup until smooth.
16. Put half of the cherries together with a little juice into a small saucepan.
17. Warm up the cherries in the saucepan.
18. Stir the dissolved cornstarch into the warm cherry liquid while stirring constantly.
19. Let the cherry mixture thicken.
20. Remove the saucepan from the heat.
21. Stir in the Black Forest cherry liqueur.
22. Fill this cherry mixture into the hollowed-out centers of the chocolate cupcakes.
23. Whip the cold cream with cream stabilizer and vanilla sugar until stiff.
24. Fill the whipped cream into a piping bag.
25. Pipe the cream onto the cupcakes.
26. Decorate each cupcake with a cherry and chocolate shavings.

Nutrition per serving

kcal: 420
Protein: 6 g · Fett/Fat: 27 g · Carbs: 43 g