BLACK FOREST CUP CAKES

A moody dessert for a moody day.

It is rainy in Pretoria today. Perfect for a yummy dessert with some good
coffee.

Beautiful cupcakes, with a cherry on top…literally.

INGREDIENTS:
190 g bittersweet chocolate, finely chopped
2/3 cup cocoa powder
1.5 cup hot water

Whisk till smooth. Chill for 20 mins.

1.5 cup bread flour
1.5 cup castor sugar
1 tsp salt
1 tsp baking soda

Whisk all the ingredients together.

½ cup + 2 Tbls canola oil
4 large eggs
4 tsp white vinegar
1.5 tsp vanilla extract

In a separate bowl, whisk.
Add the chilled chocolate mixture and stir well.
Then add the flour mixture. Fold in until well combined.
Bake at 180 degrees Celsius for 17-19 minutes.

FILLING AND TOPPING:
11/4 cup mixed fruit jam
1.5 cups heavy cream
¼ cup castor sugar
Chocolate sprinkles/ cherries.

Pipe the jam into the centre of each cupcake.
Whisk the cream and sugar together. Pipe o top of the cake.
Decorate with a cherry.

All Gold Jam Shoot.
Mixed Fruit Jam.

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