Monday, 24 September 2012

Black Forest Gateau Cupcakes.



Good evening! I thought I would post my first cupcake recipe tonight as these Black Forest Gateau cupcakes are absoloutely delicious but, then again with a combination of chocolate, cherries and cream I think it would be impossible not to be delicious.

I love baking and cooking and I have done since I was a little girl. I don't really know where my love of baking came from though as I don't have memories of spending hours in the kitchen with my Nan or my Mum learning how to cook when I was little like some people do, even though they are both brilliant cooks. The main memory I have of me and my Nan in the kitchen is of us making flapjack together. She walked back into the kitchen to find cornflakes all over the floor and scattered accross every worksurface and just burst out laughing and shouted 'What the bloody 'el are you doin!?'. Maybe that's why she never let me cook with her again. Then, although my brother does like cooking he's also more than happy to let someone else cook for him and as for my sister... she burns literally everything, even food I didn't know it was possible to burn. I remember her telling me that the reason my little nephew Charlie once didn't eat my Mum's dinner was because he's used to his Mummy burning everything and he now thinks that all food should taste burnt. Still, I have always loved baking and I try to bake as much as possible, that is when my Dad actually lets me go to the supermarket with him to buy ingredients as I always end up making the shopping bill about £20 more expensive.

I got this chocolate cake recipe from watching Hayley Tamaddon's appearance on Celebrity Britain's Best Dish about 4 years ago now and I love it. She made a Chocolate Fudge Cake which, I made a few years ago too and it is really yummy but, I always use her chocolate sponge recipe to make my cupcakes. They work out so light, soft and moist and have a lovely delicate chocolatey flavour considering they don't really have that much cocoa powder in them, and this subtle chocolate flavour goes perfectly with the refreshing cherry sauce and rich, velvetty cream. I'm going to be making these chocolate cupcakes again tomorrow aswell as I'm going to make some Chocolate and Peanut butter cupcakes. I'm pretty sure that there is really nothing better than chocolate and peanut butter and I am literally in love with Reeses and Peanut Butter Kit Kat Chunkys.

This is one recipe I am deffinately going to add to my future Cupcake Bakery menu. Fingers crossed my dream will one day come true but, for now I will keep baking my Black Forest Gateau Cupcakes for my family and I hope you enjoy them too!

Black Forest Gateau Cupcakes


For the Chocolate Cupcakes - Makes 12

110g (4oz) butter at room temperature
220g (8oz) dark brown sugar
2 large eggs
165g (6oz) self raising flour
55g (2oz) cocoa
½ tsp bicarbonate of soda
½ tsp baking powder
140ml (1/4pint) sour cream

For the Cherry Brandy Filling

1/2 Tin of Hartley's Cherry pie filling
1 tbsp. Brandy

For the Topping

600ml Double Cream
Dark Chocolate Curls
The rest of the Hartley's Cherry Pie filling

Pre-heat the oven to 180°c.
  • Place the cake cases into a 12 hole cupcake tin.
  • For the chocolate cupcakes, cream together the butter and sugar using an electric whisk. Gradually beat in the eggs and add the sour cream. Sieve together the flour, cocoa powder and bicarbonate of soda and delicately fold into the mixture.
  • Divide the mixture into the 12 cake cases (I use muffin cases) and bake for 15 minutes or until the sponge springs back up when you press the surface lightly.

  • Allow the cupcakes to cool and prepare the Cherry Brandy filling. Take half a tin of Hartley's cherry pie filling and add 1tbsp. of Brandy and mix. To be honest I didn't really measure how much brandy I put in and just went on taste so just do the same. You might not want any brandy or you might like it a bit boozy, your choice.
 Once the cupcakes are cool, use an apple corer to create a small well/hole/dip in the cupcake and add about 2tsps. of the cherry brandy filling.

  • Finally, beat the double cream with an electric whisk until light peaks form and then you can either scoop it straight onto the cupcakes or use whatever piping bag and nozzle or other piping equipment you wish. Last of all, top with a cherry from the tin of Hartley's Cherry pie filling and dust around the edge of the cream with some dark chocolate curls. Yum.
Thankyou for reading!
Love Courts x


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