Boston Cream Cupcakes.

 

Oh my god these cupcakes are delicious! And the chocolate frosting is sooo good. I found this gorgeous recipe in my Hummingbird Bakery Cake Days cookbook which, is fast becoming my favourite recipe book ever! I decided to make them on Friday and I'm sharing the recipe now because they were just so yummy.

 

Sponge, custard and chocolate frosting; it's an incredible combination. With the addition of the milk the sponge is lovely, soft and moist and the custard adds a nice creamy texture and subtle flavour which, perfectly compliments the rest of the cupcake. If you try it on it's own it sort of tastes like the custard in egg custard tarts. The chocolate frosting is so rich and luxurious as well so all in all this is a pretty great cupcake. I'd love to go to the Hummingbird Bakery.

 

 

Recipe - makes 12-16 cupcakes

 

For the Sponge

 

80g (3oz) unsalted butter, softened

280g (10oz) caster sugar

240g (8 1/2oz) plain flour

1 tbsp. baking powder

1/4 tsp. salt

240ml (8 1/2 fl oz) whole milk

2 large eggs

1 tsp. vanilla essence

 

For the Custard Filling

 

250ml (9 fl oz) whole milk

1/2 tsp. vanilla essence

2 large egg yolks

50g (1 3/4 oz) caster sugar

1 tbsp. plain flour

1 tbsp. cornflour

 

For the Chocolate Frosting

 

400g (14oz) icing sugar

100g (3 1/2oz) cocoa powder

160g (5 1/2oz) unsalted butter, softened

80ml (3fl oz) whole milk

finely grated dark chocolate, to decorate

 

Method

 

1. Preheat the oven to 190C, Gas mark 5, and line a muffin tin with muffin cases.

 

2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, mix the butter, sugar, flour, baking powder and salt on a low speed until the mixture resembles fine breadcrumbs.

 

3. Place the remaining ingredients in a jug and whisk by hand, then pour three-quarters of this mixture into the dry ingredients and mix on a low speed to combine. Increase the speed to medium and keep mixing until smooth and thick, scraping the sides of the bowl occasionally. Add the remaining milk mixture and beat until combined and smooth.

 

4. Spoon the batter into the paper cases, filling them by two-thirds. Any remaining batter can be spooned into more cases in another tin. Bake in the oven for 18-20 minutes or until well risen and springy to touch, then leave to cool completely.

 

5. While the cupcakes are cooling, make the filling. Pour the milk and vanilla essence into a saucepan and bring to the boil. Meanwhile, whisk the remaining ingredients together by hand in a bowl until smooth and well combined.

 

6. Once the milk is boiling, remove from the heat and pour 4-5 tbsps. into the egg-yolk mixture to loosen, then return this mixture to the pan of hot milk, stirring to incorporate.

 

7. Return the pan to the heat and bring to he boil, whisking constantly to prevent lumps. Boil for at least 1 minute to ensure the flour is properly cooked. Once thickened, tip the custard into a bowl and cover with cling film to prevent a skin forming, then leave to cool completely for 30-40 minutes.

 

8. To make the frosting, use the electric whisk or freestanding mixer with paddle attachment to slowly beat together the icing sugar, cocoa powder and butter until sandy in texture. Gradually pour in the milk, then increase the speed to high and whisk until soft and fluffy.

 

9. Using a sharp knife or apple corer, make a hole in the centre of each cupcake about 2cm in diameter and 3cm deep, reserving the scooped-out pieces of sponge. Pipe or spoon the custard into the hole in each cupcake, then replace the sponge lid, trimming it if necessary to ensure the top is fairly level. Divide the chocolate frosting between the cupcakes, smooth the tops with a palette knife and add a swirl. (That is the hummingbird bakery way, I piped a swirl using a large round piping nozzle instead. This icing is great for piping; soft enough to pipe but, thick and stiff enough to hold it's shape.) Sprinkle with grated chocolate to decorate.

 

 

Enjoy!

 

Thankyou for reading!

Love Courts x

Rich Chocolate Mousse.

 

These Chocolate Mousse's were beyond delicious! So rich, decadent and chocolatey. I honestly can't believe something so yummy can be made so, quickly, simply and from so few ingredients. They were incredibly luxurious and Gu like; just like a Gu ganache pot which, anyone who has had one will know is one of the most incredible, tasty things in the world. I decided to make this Chocolate Mousse last week as a little desert to have after the Puy Lentil, Cherry Tomato and Haloumi salad I made as I was a bit worried we'd all still be hungry after eating it and boy was it a good decision, purely because the mousse is so gorgeous! You must try this recipe! It is any chocolate lovers dream and I can't wait to make it again. Whip it up in about ten minutes, pop in the fridge for a couple of hours to chill and then you are good to go with an absolutely amazing desert which, is perfect to serve up if you have a lot of people round for dinner for example, at Christmas as it is so easy and quick to make and unbelievably tasty. It will blow anyone away!

Recipe

 

Serves 4

 

175g (6oz) plain dark chocolate, broken into pieces

100ml (3 fl oz.) double cream

3 eggs, separated

cocoa powder, for dusting

 

Method

 

Put the chocolate and cream in a heatproof bowl set over a saucepan of gently simmering water (do not let the bowl touch the water) and stir until the chocolate has melted. Leave to cool for 5 minutes, then beat in the egg yolks one at a time.

 

Whisk the egg whites in a separate clean bowl until stiff, then lightly fold into the chocolate mixture until combined. Spoon the mousse into 4 desert glasses/ cups/ ramekins and chill for at least 2 hours (I left for about 4 or 5 hours and it set perfectly, even having some rich fudgey areas which, were amazing.)

Dust with cocoa powder before serving!

 

 

For chocolate & orange mousse- follow the recipe above but, add the grated rind of 1 large orange and 2 tbsps. Grand Marnier to the melted chocolate and cream. Then, continue the recipe as above. (I haven't tried this yet but, it sounds delicious so, I may try it next time. I think this would be perfect for a special occasion, particularly Christmas as I think it's nice, special and festive.)

 

Enjoy!

 

 

 

Thankyou for reading!

Love Courts x

Chocolate Fudge Cupcakes.

 

Do you ever find that some things are just too sweet, sickly and chocolaty? Yeah, no me neither! These cupcakes are gorgeous! I use Hayley Tamaddon's (an actress who used to be in my beloved Emmerdale and who also won Dancing on Ice) chocolate fudge cake recipe from the Celebrity Britain's Best Dish. It is the best chocolate cake I have ever tasted and so, rich and moist! The trick is to include sour cream in your chocolate cake recipe, it makes perfect chocolate cake and somehow, and I don't really know why, but, it makes a gorgeous light, moist sponge and enhances the chocolate flavour. Thank you sour cream!

 

I decided to convert her cake recipe into cupcakes though so, I filled them with her rich chocolate ganache topping and then topped them with her sweet, sugary chocolate coffee fudge cream filling. I then scattered over some tiny fudge pieces as I thought it would look quite cute. I bought these tiny fudge pieces from Sainsbury's for I think it was £1.39 which, is quite expensive really so feel free to buy proper fudge and then just crumble it up or chop it up into tiny pieces as I would imagine that would work out cheaper. I was just a bit lazy but then after making three different components to make this one lovely cupcake I think that can be forgiven.

 

If you are a chocolate lover like myself and have the time then please give them a go as they are so yummy and if you do try them I hope you enjoy them!

 

Recipe - makes 12 cupcakes

 

Chocolate Cake

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

Chocolate Ganache Filling

200g (7oz) dark chocolate
140ml (1/4 pint) double cream
1 tbsp cocoa powder

Chocolate Coffee Fudge Frosting

 (5oz) Butter, at room temperature
165g (6oz) icing sugar
½ tsp ground coffee beans
Few drops vanilla essence
2tbsp cocoa powder
 

 

 

Method

 

Oven – 180°c.
You will need 1x 12 hole cupcake tray.

 

Place 12 cake cases in he cupcake tin.

 

For the cake, cream together the butter and sugar using an electric whisk. Gradually beat in the eggs. Add the sour cream. Sieve together the flour, cocoa, baking powder and bicarbonate of soda. Fold in to the mixture.

 

Divide the mixture between the cake cases and bake for 15 minutes or until risen and just firm to touch. 

 

For the ganache filling, warm the milk on a low temperature until hot. Remove rom the heat and add the broken up chocolate stirring constantly until melted. Make the cocoa into a paste by adding hot water. Add the cocoa to the melted chocolate and leave to cool.

 

Meanwhile, make the frosting. Sieve icing sugar, coffee and cocoa into a bowl. Add butter and mix together until creamy. Add a few drops of vanilla essence. (If you don't like coffee flavours then just leave it out as the frosting still tastes lovely without.)

 

Once the cakes are cooled, dig out a hole from each cupcake using an apple corer

 

Put 2 tsps. chocolate ganache filling in each.

 

 

Put 2 tsps. of the frosting on top of each and use a pallet knife to smooth over and decorate with the fudge pieces.

 

Thankyou for reading!

Love Courts x

 

Red Velvet Cupcakes.

 

Well, being the great blogger that I am I only just realised that my Valentines Day post never actually posted. As I was quite pleased with what I had written though and don't really feel like writing it all again I think I'm just going to go with it. So, Happy 3 days late Valentines Day everyone! Am I getting away with it? Yeah, I don't think so either. Nevermind, enjoy the recipe!

First and foremost, Happy Valentines Day! (Sorry again that it's now the 17th of February :/.) These cupcakes are red which, I think makes them at least a little bit valentines day-ee don't you? (I guess it doesn't really matter now :P.) Although, my Hummingbird Bakery cookbook actually lists them under Halloween so, take that as you will :/. I promise I’m not a hater of Valentines Day and all things romantic though. I must admit though that this week I was much fonder of Pancake Day on Tuesday! Who wouldn’t love a day dedicated to eating pancakes though? It’s heaven. I’d just like Valentines Day a hell of a lot more too if I wasn’t spending it alone with a tub of Ben and Jerry’s and a DVD of the notebook. At least I can say Ryan Gosling was my Valentine ;), it’s just a shame that thousands of other girls will be saying exactly the same thing. Anyway, I’m only joking, that is not my Valentines plan… Seriously, it’s not. Don't get me wrong though I sure wish it was. I’d love to gorge myself on a deep pan pizza for one and top it off with a nice Gu pudding for afters but, for me work calls L. Cue crying. I work two nights a week, how is it even possible that I can’t cope with two nights a week? I don’t know but, somehow it is.

Anyway, on to happier times. Earlier in the week I made these Red Velvet Cupcakes using the recipe from my Hummingbird Bakery Cake Days cookbook which, I got as a Christmas Present from my best friend Michelle, thanks Miv! It’s a really amazing cook book and I actually love it so much already that I now want to plan a trip to London purely so I can go to the Hummingbird Bakery and taste their cupcakes. The Red Velvet Cupcake is their most popular flavour too so, I thought I’d try it first and I also want to start baking a few more classic cupcakes like a basic vanilla and a carrot cake cupcake so, I thought a Red Velvet Cupcake would fit with that plan. I wasn’t sure what to make of this cupcake originally as it called for a whole bottle of red food colouring to be tipped in which, worried me a bit but, I went with it. It didn’t help either that foolishly after mixing together the bitter cocoa powder, the tangy vanilla essence and the chemically tasting food colouring I very stupidly licked the spoon. Oh god! Big mistake. Never do that but, ofcourse you wouldn’t, who in their right mind would? I was left with bright red teeth and the most disgusting dry, tacky, bitter taste in my mouth. Never again.

 

Don't be alarmed though, this recipe when finished creates amazing moist and soft red cupcakes and the cream cheese frosting is sweet, sugary and delicious. I’d never had a red velvet cupcake or cake before as it’s very American so I don’t really often see it over here in the UK. As such I didn’t really know what to expect from the flavour and I’m still not even sure if the flavour I got is correct as I have nothing to compare it too. Nonetheless my Mum, Dad and nephew all absoloutely adored them so hopefully I did alright. These cupcakes have a slight and very mild chocolate flavour to them and they are very sweet so, perfect if you have a sweet tooth which, I'm pretty sure we all do. As I said my Mum, Dad and nephew all love them and they've all had 2 or 3 each now so they've got to taste pretty good.  It is a lovely cake and the sponge is unbelievably light and soft. Not to mention they look gorgeous and classy with their deep, rich red colour. I think it's safe to say I've found my go to Red Velvet Cupcake recipe, afterall I can’t open a Cupcake Shop without one can I? Thanks very much Hummingbird Bakery!

Recipe
Makes about 15-18 cupcakes

For the sponge-
120g (4oz) unsalted butter, softened
300g (10 1/2oz) caster sugar
2 large eggs
20g (3/4oz) cocoa powder
40ml red food colouring (such as Dr Oetker)
1 tsp vanilla essence
300g (10 1/2oz) plain flour
1 tsp salt
240ml buttermilk
1 tbsp white wine vinegar
1 tsp bicarbonate of soda
For the frosting-
100g (3 1/2oz) unsalted butter, softened
600g (1lb 5oz) icing sugar
250g (9oz) full-fat cream cheese (such as Philadelphia)

Method
1. Preheat the oven to 190C, Gas mark 5, and line a muffin tin with muffin cases.
2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream the butter and sugar together until pale and fluffy. Break in the eggs one at a time, beating thoroughly after each addition and mixing in the scrapings from the sides of the bowl.
3. In a separate, small bowl, stir together the cocoa powder, food colouring and vanilla essence to form a paste. Add the paste to the batter, mixing thoroughly until the paste is completely incorporated.
4. Sift together the flour and salt in another bowl, then add the flour to the batter in two batches, alternating with the buttermilk and mixing thoroughly after each addition. Lastly, in another bowl, mix the vinegar and the bicarbonate of soda together by hand and add it to the cake batter, mixing until it is fully incorporated.
5. Spoon the batter into the paper cake cases, so they are two-thirds full, using any remaining batter to fill up to 6 more cases in another tin. Place in the oven and bake for 18-20 minutes or until the sponge bounces back when lightly pressed. Allow the cupcakes to cool completely before you frost them.
6. Using the electric whisk or freestanding mixer with the paddle attachment, and mixing on a low speed, beat the butter and icing sugar together until no large lumps of butter remain and the mixture is sandy in texture. Add the cream cheese and mix together slowly until everything is incorporated, then increase the speed to medium and beat the frosting until it is soft and fluffy.
7. Cover all but one of the cupcakes with 2 tablespoons of the cream cheese frosting, smoothing it down with a palette knife and making a swirl in the middle of the frosting for a decorative finish (or pipe the cream cheese frosting onto the cupcakes).
8. Place the remaining cupcake in a food processor and blitz into fine crumbs, then sprinkle the frosted cupcakes with the red crumbs. Enjoy!

Thankyou for reading!

Love Courts x

Chocolate Orange Brownie Cupcakes.

 

I thought I'd go with some nice festive red font today as it is getting closer to Christmas which, is very exciting. I also thought I would post this lovely, yummy recipe for Chocolate Orange Brownie cupcakes which, is delicious and very festive. I made these a few weeks ago in practise ready for Christmas and I used Jamie Oliver's Bloomin' Brilliant Brownies recipe which, literally makes the best brownies I have ever tasted. I make them all the time and I love them, they are so rich and chocolatey and have a lovely moist centre and chewy outside which, is gorgeous.

 

I often make them chocolate orange flavour aswell by using Terry's chocolate orange instead of dark chocolate and I thought that would be perfect for Christmas as orange is quite festive and gives a lovely christmassy flavour. I've never made them into cupcakes before though but, I just used the same recipe and it actually worked out fine. I found that the brownie cupcake stuck to the bottom of the cake case a little more than normal cupcakes but if you just leave them to cool for long enough they should come out just fine.                                                                            They have an amazing flavour and are so rich and chocolatey that you can just have them on their own as some people may find adding icing a bit too sickly. Me on the other hand, I adore chocolate so adding chocolate orange fudge frosting to the top has to be done. It is incredible.

Recipe

250g unsalted butter
100g Terry's Chocolate Orange
100g Dark Chocolate
1 Small Packet of Magic Stars
1 Small Packet of Milkybar Buttons
80g cocoa powder, sifted
65g plain flour, sifted
1 teaspoon baking powder
360g caster sugar
4 large free-range or organic eggs

For the Chocolate Orange Frosting
100g Terry's Chocolate Orange
2 tbsp. Milk
50g unsalted butter
75g icing sugar

Method

Place 12 cupcake cases in a 12 hole cupcake tin and preheat your oven to 180°C/350°F/gas 4.

In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the magic stars and milkybar buttons, if you’re using them, and stir together. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.

Pour your brownie mix into the cupcake cases and place in the oven for around 18 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool.

While the cupcakes are cooling prepare the Chocolate orange fudge frosting by putting the chocolate, milk and butter in a small heavy-based saucepan and heating gently, stirring until the chocolate and butter have melted. Remove from the heat and stir in the icing sugar until smooth.

Finally, spread the frosting over the tops of the cooled brownie cupcakes. If not thick enough to spread allow the frosting to set a little by cooling in the fridge so that it will hold it's shape when spread or piped onto the cupcakes.

Enjoy!

Thankyou for reading!

Love Courts x

 

Chocolate and Peanut Butter Cupcakes.

 

Chocolate and Peanut Butter Cupcakes. Oh my, I couldn't think of anything better. These cupcakes are delicious. The chocolate cupcakes are so moist and chocolatey and they are filled with a rich peanut butter pudding and sweet chocolate pudding and then topped with a decadent, creamy peanut butter frosting. I made these about two weeks ago using just the chocolate cupcakes and then topped them with some peanut butter frosting and a mini reese's peanut butter cup but, it felt like there was something missing so I made them again last week, adding in the pudding in the middle. You can't necessarily taste a strong flavour from the pudding but, I do think it adds that little bit extra to these cupcakes and makes them absoloutely delicious.

 

 

I also made the peanut butter frosting alot nicer the second time round and it had a much richer peanut butter flavour. You can see from the pictures>>> that the icing was much lighter and far more fluffy than the first time I made it and I think that is because I whipped it using an electric whisk rather than by hand so, I would deffinately recommend using an electric whisk as it improved the flavour and gave a lovely creamy, smooth texture to the frosting which went perfectly with the gorgeous chocolate cupcakes. As for the Reese's peanut butter cups; how adorable are these mini ones? Reese's Peanut Butter Cups; Best invention ever.

 

 

 Recipe

 

For the Chocolate Cupcakes

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 Peanut Butter Pudding
60g Golden caster sugar  
2 1/2 tsp. cornflour
1/8 teaspoon salt
210ml Evaporated milk
60ml Double cream
60g Peanut butter
1 tsp. vanilla extract
For the Chocolate Pudding
3 Tbsp.Golden Caster Sugar
1 Tbsp. Cornflour
1 Tbsp. Cocoa powder
Pinch of salt
175ml Evaporated milk
60ml Double cream
50g milk or dark chocolate
1 tsp. vanilla extract
For the Peanut Butter Frosting
110g Icing sugar
100g Creamy Peanut Butter
70g Unsalted Butter
1 tsp. Vanilla extract
1/4 tsp. salt
80ml Double cream

Method

First prepare both of the puddings and set aside to bake the cupcakes.

For the peanut butter pudding; whisk together the caster sugar, salt and cornflour in a large saucepan to blend. Gradually whisk in the milk, then cream. Whisk over medium heat until the mixture comes to the boil. Then boil until thick, whisking constantly for about 30 seconds. Whisk in the peanut butter; boil until thick again, whisking often for about 1 minute longer. Remove from the heat and whisk in the vanilla. Set the pan aside to cool.

Next prepare the chocolate pudding. Whisk the caster sugar, cocoa powder, salt and cornflour in a large saucepan. Gradually whisk in the milk, then cream. Whisk over medium heat until mixture comes to boil. Boil until thick, whisking constantly for about 30 seconds. Add the chopped chocolate. Boil until the chocolate melts and the pudding is thick again, whisking often for 1 to 2 minutes longer. Remove from the heat and whisk in the vanilla. Set the pan aside to cool.

Next, you will need a 12 hole Cupcake tray.

Place 12 cake cases in the Cupcake tray.

For the chocolate cupcakes, cream together the butter and sugar using an electric whisk. Gradually beat in the eggs. Add the sour cream. Sieve together the flour, cocoa and bicarbonate of soda. Fold in to the mixture.

Divide the mixture between the cake cases and bake for about 15 minutes at 180°c.

Once the cupcakes are cooked, remove from the oven and allow to cool.

Once the cupcakes are cool use an apple corer to dig out a small dip/hole in the cupcakes and fill with 2 tsp. each of the cooled chocolate pudding and peanut butter pudding.

Once the cupcakes have been filled prepare the peanut butter frosting. Place the icing sugar, peanut butter, butter, vanilla, and salt in a bowl and mix with electric mixer. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Finally, top the cupcakes with the peanut butter frosting and a mini reese's peanut butter cup.

Wah-lah!

 

 

 

Thankyou for reading!

 

Love Courts x

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

Recipe

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

METHOD:

 

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