Sunday, 8 November 2009

Black Forest Gateau Cupcakes

Ooh it's getting cold now, starting to feel really wintery so I thought something like this would be really warming. I've been wanting to do these for a while and I've had a tin of morrello cherries just sitting waiting to be used in the cupboard, nom nom nom. The chocolate cakes were so moist and springy when coming out of the oven, probably thanks to the Hershey's Chocolate Syrup I bought when I was in America, ahhh I wish they did some of that stuff over here :(. I then cored out the centre of each cupcake and filled it with the morrello cherry pie filling, which was so good by the way!! You just wanted to eat it out of the tin!! I then topped them with vanilla buttercream and chocolate flakes to give a wintery gateau feel :). Hope you enjoy the recipe.

Black Forest Gateau Cupcakes
makes 18

Chocolate Cupcake

180g butter, softened
2 teaspoons vanilla extract
4 eggs
220g white sugar
250g self raising flour
50g cocoa powder
4 tablespoons Hershey's Chocolate Syrup
3 tablespoons milk
Morrello Cherry Pie Filling


1. Preheat the oven to (180C/160C fan assisted) and line muffin tin with paper cases.
2. Beat butter and sugar together until light and fluffy, this should take from 3-5 minutes.
3. Beat in eggs one at a time, adding a spoonful of flour if the mixture shows any signs of curdling.
4. Add milk/flour and cocoa, alterating, beat in on a low speed until just incorporated. Add the Hershey's Syrup,mmmm and fold in with a spatula, and divide mixture between baking cases.
5. Bake cakes for 20 minutes or until a toothpick is inserted into the centre and comes out clean, cool on a wire rack.
6. Core out the centres and fill with morrello cherry pie filling.


Vanilla Buttercream
150g butter
500g icing sugar, sifted
3 tablespoons milk
2 teaspoons vanilla extract

1.Beat the butter for as long as possible, to ensure the buttercream goes as white as it can be, to provide the best contrast for the cakes.
2. Add the icing sugar a bit at a time, alternating with the milk when needed.
3. Finally add the vanilla extract and pipe onto cakes.






Cuppie Cake mmm


Cross section of the cake, apart from it started to cave in a bit :(

12 comments:

Lisa said...

OMG, Natalie, you make some of the most beautiful cupcakes I've ever seen, and this one is no exception! Morello cherries are the best, and I can almost taste the filling along with the fudginess and vanilla, right now. Exquisite and mouth watering!

Ingrid said...

I don't don't normally like chocolate but those do look sinfully good!

On another note I can not believe you don't have pumpkin over there! :(
~ingrid

Karine said...

I have had in mind to make black forest cupcakes and yours sounds delicious! Thanks for sharing :)

Clumbsy Cookie said...

I love those cherries in the middle! They're stunning! And black forrest flavour is always a winner!

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Christie said...
This comment has been removed by the author.
Christie said...

These look sooo good, I have been toying with the idea of making black forest cupcakes for a while so I will definitely be trying this recipe.
P.S Your blog is amazing!

Anonymous said...

Natalie what if you dont like cherries?? I have a friend calling and I want to make these for her but she doesnt like cherries?

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