BLACK FOREST CUPCAKES ICE CREAM CONE COFFEE CUPCAKES GLUTEN-FREE RASPBERRY & COCONUT CUPCAKE MUFFINS BUTTERFLY CAKES WITH STRAWBERRY BUTTERCREAM LEMON & BLUEBERRY MUFFINS
Black Forest cupcakes
MAKES 12
50g best quality dark chocolate,
roughly chopped
175g butter, softened
175g soft brown light sugar
1tsp vanilla extract
3 free-range eggs
175g self-raising flour
½tsp baking powder
A pinch of salt
50g cocoa powder
75ml milk
Syrup from a jar of Opies Black
Cherries with Kirsch
For the filling
80g black cherry conserve
To decorate
200ml double cream
1tbsp icing sugar
1tsp vanilla extract
Dark chocolate curls, to sprinkle
12 cherries from Opies Black
Cherries with Kirsch
Dark Chocolate Curls
Preheat the oven to 200°C/Gas Mark 6.