Black Forest Cupcakes

Name: Black Forest Cupcakes
Ingredients: 1/2 cup butter, at room temperature; 1 cup granulated sugar; 2 None eggs, at room temperature; 1/2 cup self-rising flour, sifted; 2 tbsp cocoa powder, sifted; 1 cup milk; 2 tsp vanilla extract; 1 (15 oz) can pitted cherries in syrup, drained, syrup reserved; 2 tsp cornstarch; 1 cup heavy cream; 2 tbsp powdered sugar; None None dark chocolate, grated, to serve

12 ingredients

3 steps

Ingredients

1/2 cup butter, at room temperature
1 cup granulated sugar
2 None eggs, at room temperature
1/2 cup self-rising flour, sifted
2 tbsp cocoa powder, sifted
1 cup milk
2 tsp vanilla extract
1 (15 oz) can pitted cherries in syrup, drained, syrup reserved
2 tsp cornstarch
1 cup heavy cream
2 tbsp powdered sugar
None None dark chocolate, grated, to serve

Directions

1

Preheat oven to 400°F. Line a 12-cup muffin tray with paper liners. Cream butter and 2/3 cup sugar until pale and creamy. Whisk in eggs, 1 at a time. Fold in flour and cocoa powder. Add milk and 1 tsp vanilla and mix until just combined. Distribute between paper liners and bake for 15 mins, or until a skewer inserted in the center comes out clean. Let cool then cut off cupcake tops.
2

Meanwhile, for cherry sauce, combine reserved cherry syrup with remaining sugar and cornstarch over medium-high heat. Cook, stirring, until sugar dissolves and mixture boils and thickens. Let cool.
3

Whip cream, powdered sugar and remaining vanilla to stiff peaks. Spread over cupcake bases. Top with cherries then drizzle some cherry syrup over top. Replace cupcake tops and brush with remaining syrup. Serve sprinkled with grated chocolate.