Black Forest Cupcakes

  • 1 (425g) tin pitted cherries in syrup
  • 100g dark chocolate, coarsely chopped
  • 150g butter, coarsely chopped
  • 200g caster sugar
  • 60ml cherry brandy
  • 3/4 cup plain flour
  • 1/4 cup self-raising flour
  • 2 tbsp cocoa powder
  • 1 egg
  • 1/4 tsp bicarbonate soda

  • Pre-heat the oven to 170 C. 
  • Line a 12 cup muffin tin with paper liners. 
  • Drain the cherries and reserve the syrup.
  • Take 3/4 of cherries and 1/4 cup of the syrup and process in a food processor, until smooth. 
  • Cut the remaining cherries in half and reserve. 
  • Discard the remaining syrup or reserve for another use.
  • Place the chocolate, butter, sugar, brandy and cherry puree into a saucepan. Over a low heat, stir until chocolate has melted. Pour into a large bowl and allow to cool for 15 minutes.
  • Once cooled, whisk in sifted flours and cocoa, then the egg. 
  • Divide the mixture evenly between the cake cases. You will probably find that you fill the cases close to the top (don't worry, they don't rise a lot).
  • Bake for 35 minutes until firm to touch. Allow to cool.
  • You can make butter cream to top the cake and decorate with cherries