Black Forest Cupcakes with Buttercream Icing Recipe
Indulge in the delicious harmony of chocolate, cherries, and red velvet in these sumptuous Black Forest Cupcakes. Topped with a creamy buttercream icing and a sprinkle of red velvet crumble, they're a perfect treat for any occasion.
medium
01:30
6
METHOD
Step 1.
Preheat your oven to 175°C (350°F) and line a cupcake tray with cupcake.Step 2.
In a mixing bowl, whisk together 160g of plain flour, 200g of caster sugar, 60g of unsweetened cocoa powder, 1 tsp of baking powder, ½ tsp of baking soda, and a pinch of salt.Step 3.
Add 2 large eggs, 120ml of milk, 60ml of vegetable oil, and 1 tsp of vanilla extract to the dry ingredients and mix until smooth.Step 4.
Fill each cupcake liner about two-thirds full with the batter.Step 5.
Bake for 20-22 minutes or until a toothpick inserted into the centre comes out clean. Allow to cool.Step 6.
While cupcakes are cooling, beat 200g of unsalted butter until light and fluffy, gradually add 400g of icing sugar and 2 tbsp of milk to make the buttercream icing.Step 7.
Core the centre of each cupcake and fill with cherry pie filling.Step 8.
Pipe the buttercream icing on top of each cupcake.Step 9.
For the red velvet crumble, crumble leftover red velvet cake or cupcakes, spread on a baking sheet, and toast in the oven at 100°C (212°F) for about 10 minutes. Sprinkle over the buttercream icing.Step 10.
Optionally, top with fresh cherries for decoration.
INGREDIENTS
160 gPlain flour
200 gCaster sugar
60 gUnsweetened cocoa powder
1 tspBaking powder
0.5 tspBaking soda
1 pinchSalt
2 Large eggs
120 mlMilk
60 mlVegetable oil
1 tspVanilla extract
200 gUnsalted butter
400 gIcing sugar
1 cupCherry pie filling
100 gRed velvet cake or cupcakes (for crumble)
6 Fresh cherries
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