Black forest Cupcakes

When I was a child I always asked for my Birthday "Black Forest Cake" was my favorite many time.
So when I saw these Black Forest cupcakes in Goodtoknow Recipes of course I wanna make I find dark cherries the other day and I bought a few to make those cupcakes:)
I adapted this recipe from Goodtoknow Recipes


Ingredients

110g butter
120g dark chocolate
20g coffee granules
100 self raising flour
80g plain flour
30g cornflour
25g cocoa powder
1 tsp bicarbonate of soda
240g caster sugar
2 eggs, lightly beaten
50ml buttermilk
(or natural yogurt)


For the Kirsch syrup
3 tbsp of Kirsch or cherry brandy
2 tablespoon of water

Cherry jam

For the Chantilly cream
250ml double cream
2 tbsp icing sugar
1tsp vanilla extract


Dark chocolate curls to sprinkle
12 cherries to decorate
(you can use  a cherry jar too)


METHOD

.Preheat the oven to 160°C/Gas and line a 12-hole muffin tray with cupcake cases.


Place butter, chopped chocolate, coffee granules and 80ml of water in a large bowl over a pan of boiling water, stir gently until melted then remove from the heat and allow to cool.

.Sift the flours, cocoa and bicarbonate of soda into large bowl. Stir in the sugar and make a well in the centre. Add the beaten eggs,  and buttermilk and the chocolate mixture, stirring with a large spoon until completely combined.

Fill cupcake cases to 2/3 full and bake for 20 minutes.


Meanwhile, make the Kirsch syrup by heating the brandy and water by a while  Leave to one side until you are ready.


6.Make the chantilly cream by whipping the double cream with the icing sugar, vanilla extract. Whip until thick. Attach the nozzle to the piping bag and add the Chantilly cream, filling no more than 2/3 of the bag. Leave in the fridge until you are ready to use.


.When the cakes are cool use an apple corer to make a hole in each of the 12 cakes and fill (not too much) with cherry jam, placing the tops of the cakes back on after. Brush the tops of the cakes liberally with Kirsch syrup.


.Pipe a swirl of Chantilly cream on the tops of the cakes: do this by twisting the top of the piping bag and holding the twist with your thumb and forefinger. Apply pressure to the top of the bag, squeeze and pipe a star in the centre of the cakes. Then, applying pressure again, pipe around the star, using the edge of the cupcake case as a guide. Gradually work the icing upwards into a swirl.

. Finish by decorating each cake with a cherry and a sprinkling of chocolate curls.






Print recipe here



EN ESPAÑOL


Cupcakes Selva Negra

La combinación cerezas/chocolate siempre me ha parecido genial por eso me encantaba la torta típica Selva negra siempre la pedía para mis Cumpleaños.

Así que cuando encontré esta receta de Cupcakes Selva negra me encantaron.
Está adaptada de una receta de Good to know recipes



Ingredientes

110 grs. de mantequilla
120 grs. de chocolate oscuro
20 grs. café granulado
100 grs. harina con polvos de hornear
80 grs. de harina sin polvos
30 grs. de maicena
25 grs. cocoa en polvo sin azúcar
1 cucharadita de polvo bicarbonato
240 grs. azúcar impalpable
2 huevos ligeramente batidos
50 ml de buttermilk o yogurt

Para el jarabe de Kirsh

3 cucharadas de Kirsh o cherry brandy
2 cucharadas de agua

mermelada de cerezas o guindas

Crema chantillí
250 ml de crema para batir
2 cucharadas de azúcar glass
1 cucharadita de vainilla

Preparación


Precalentar el horno a 160° y preparar los moldes para cupcakes en una bandeja de muffins.

En un bol colocar la mantequilla, el chocolate en trozos, café granulado más 80 ml de agua, calentar a baño maría, revolver suavemente hasta que se disuelva  el chocolate y la mantequilla.
Dejar enfriar.
Aparte unir las harinas, maicena, cocoa en polvo,el bicarbonato de soda y el azúcar, hacer un hoyo en el centro y agregar los huevos batidos, el buttermilk y el chocolate ya derretido, revolviendo con una cuchara de madera hasta que esté todo bien unido. Vaciar o repartir en los moldes de cupcakes y llevar a horno por unos 20 minutos, la textura es húmeda como la de un brownie.
Retirar y dejar enfriar un poco.
Con un cuhillo de punta fina sacar una pequeña tapita en el centro para rellenar con mermelada de cerezas o guindas.

Despues con el jarabe de kirsh pintar los cupcakes.

Aparte batir la crema a punto de chantillí con esto decorar los cupcakes.
espolvorear chocolte rallado y adornar con cerezas.
Si hace calor como aqui conviene guardarlos en el refrigerador por la crema.