Black Forest Muffin Cakes Recipes

BLACK FOREST CUPCAKES

Steps:

• Special Equipment: 12 capacity cupcake tin, paper liners
• Preheat the oven to 350 degrees F. Line the cupcake tray with paper liners.
• Sift the flour, cocoa powder, cinnamon, salt, baking powder and baking soda in a large bowl. Set aside. In a small bowl, combine the buttermilk, butter and vanilla, set aside.
• Add the eggs and sugar to the bowl of a stand mixer with whisk attachment and beat until the mixture is thick and forms ribbons, about 5 minutes. With mixer on medium speed, slowly add the buttermilk mixture, until just incorporated. Fold in the flour mixture until just combined, then fold in the chocolate chips and cherries. Fill the cupcake tins 3/4 full with the batter. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 15 to 17 minutes. Remove the cupcakes from the tin and cool for 10 minutes. Put a good-sized dollop of marshmallow cream on each cupcake, sprinkle with chocolate shavings and top with a cherry. Serve immediately.

BLACK FOREST MUFFIN CAKES

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In medium bowl, stir muffin mix, pie filling and egg until blended (batter will be very moist). Divide batter among muffin cups.
• Bake 28 to 30 minutes or until tops spring back when touched. Cool 5 minutes; carefully remove from pan to cooling rack. Cool completely, about 30 minutes. Serve each cake topped with dollop of whipped topping and a cherry.

BLACK FOREST CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line two muffin tins with cupcake liners.
• Beat butter and sugar in a large bowl until light and fluffy. Beat in eggs one at a time. Mix in milk. Add flour, cocoa powder, and baking soda; beat until batter is smooth.
• Pour batter into prepared muffin tins, filling each liner about half-full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool completely, about 25 minutes.
• Cut tops off the cooled cupcakes. Remove a small amount of the center of each cupcake. Fill the centers with a small dab of black cherry jam. Put the tops back on, covering the jam.
• Combine heavy cream, sucralose sweetener, and vanilla extract in a large bowl. Whip until soft peaks form. Place in the refrigerator until chilled.
• Place whipped cream in a piping bag fitted with a round or star tip. Frost each cupcake with a swirl of whipped cream. Top each one with a maraschino cherry and grated chocolate.

BLACK FOREST CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
• In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
• Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
• Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
• Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
• With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

BLACK FOREST MUFFINS

Steps:

• Preheat oven to 180C. (If using, thaw the frozen cherries). Line a 12- hole muffin tin with paper cases.
• Using an electric mixer beat butter and sugar until the mixture looks pale and creamy.
• Add eggs - one at a time - beating well after each addition.
• Fold through combined sifted flours, cocoa and baking powder.
• Fold through the cherries (retain 12 for decorating) and spoon the dough into the paper cases.
• Bake for 20-25min until a skewer inserted comes out clean. Remove from the tin and cool on a rack.
• Once completely cooled, poke a few small holes in the top of each muffin and drizzle with the Kirsch. The decorate the tops with whipped cream, a cherry and shavings of dark chocolate.

BLACK FOREST CUPCAKES RECIPE

Steps:

• Preheat the oven to 160°C/Gas Mark 3 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, oil 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 2tbsp of black cherry conserve in the microwave on High for 30 seconds. Strain the hot conserve through a tea strainer and mix in 3 tbsps of Kirsch or cherry brandy into the strained jam. Leave to one side until you are ready.
• Make the chantilly cream by whipping the double cream with the icing sugar, vanilla extract, and 2tbsp Kirsch or cherry brandy. 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. To finish: release the pressure, push down slightly and pull the icing bag up and away quickly.
• Finish by decorating each cake with a cherry and a sprinkling of chocolate curls.