Black Forest Cherry Cupcakes


100 g butter

50 g dark chocolate, chopped

130 g sugar, brown

2 egg(s)

1 tsp baking powder

1 pinch(s) of salt

180 g flour

3 tbsp cocoa powder


100 ml milk

½ glass morello cherries

2 tbsp cornstarch

1 tbsp kirsch

400 ml whipped cream

1 pack of cream stiffener

1 pack of vanilla sugar

2 tbsp chocolate shavings

12 paper cases for muffins


Total time approx. 30 minutes

Preheat the oven to 180°C (top/bottom heat) and line a 12 muffin tin with paper cases. Melt the butter with the chopped dark chocolate in the microwave or in a water bath. Set aside and let cool.

Beat the cooled chocolate butter with the sugar until fluffy and stir in the eggs one at a time. Mix the flour with the baking powder, salt and cocoa powder, sieve over the egg mixture and stir in the milk. Pour the dough into the molds and bake at 180°C for about 20 minutes.

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