Friday 22 March 2013

Black Cherry Chocolate Cupcakes Recipe

Chocolat and black cherries is a classic combination, the same combination as found in the Black Forest Gateau that became so famous in the 1970s and 1980s.

Here that recipe idea is updated for the modern day and presented as a classic cupcake. What could be better — chocolate and delicious fruit?!

Black Cherry Chocolate Cupcakes

Serves: 12
Black cherry and chocolate cupcakes with white frosting and chocolate shavings


180g (6 1/2 oz) dark chocolate
180g (6 1/2 oz) butter
250ml (1 cup) double cream
150g (1/3 lb) brown sugar
3 eggs
110g (4 oz) self-raising flour, sifted
40g (1 1/2 oz) cocoa powder, sifted
2 tbsp milk
1 tsp vanilla extract
425g (1 tin, 15 oz) black cherries, drained
chocolate shavings, to garnish


For the ganache, heat the chocolate and 30g (1 oz) of the butter in a heatproof bowl either in the microwave or over a pan of barely-simmering water until just melted, stirring occasionally. Stir in 100ml (1/2 cup, scant) of the double cream. Whisk until completely combined then chill in the refrigerator.

In the meantime, cream together the remaining butter and the sugar until soft and fluffy. Add the eggs, once at a time, beating thoroughly to combine after each addition. Now fold in the flour and cocoa powder, adding them a tablespoon at a time, mixing until the batter is smooth. Mix in the milk and vanilla extract then stir in the cherries.

Line the wells of a 12-hole muffin tin with paper cases and spoon the batter into these. Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 5) and bake for between 20 and 25 minutes, or until well risen and a skewer inserted into the centre emerges cleanly. Transfer to a wire rack to cool.

Once the cakes are cool, whisk the remaining cream in a large bowl until thick. Spread the chilled ganache over the cupcakes and top with the whipped cream. Garnish the chocolate shavings and serve.

For more cupcake and small baked cake ideas, please visit the Celtnet Cupcake and Butterfly Cake recipe pages.

UPDATE! My new recipes book eBook: Cupcakes, Muffins, Fairy Cakes and More — Baking Secrets has just been published in an edition for Amazon Kindle!

This recipe and over 360 other recipes for cupcakes, muffins and other small cakes can be found in this eBook.

The chapters in the book cover: Cupcakes (including: Vanilla and White Cupcakes; Chocolate and Dark Cupcakes); Microwave Cupcakes; Muffins (including: Refrigerator Muffins); Fairy Cakes and Butterfly Cakes; International Cupcakes; Cupcakes for Special Occasions; Icings and Frostings; Flour and Cake Mixes; Other Small Cakes; Historic Muffins and Cupcakes.

Not only do you get all the recipes, but there are over 50 illustrations throughout the book. You also get a history of cupcakes and muffins, showing how they evolved from British muffins and crumpets to become an American phenomenon.

Every classic and traditional cupcake and muffin style is dealt with in the book and you get over 60 recipes for different types of icings and frostings. The ebook is everything you need to successfully bake cupcakes and muffins. You also get a chapter covering different muffin and cupcake styles from across the globe. Get you copy today and help this blog and the Celtnet Recipes website keep going.

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