GBBO BAKE ALONG: DESSERT WEEK
BLACK FOREST GATEAU CUPCAKES
Oh, this was a yummy one! Is there anything more decadent than a Black Forest gateau? They remind me so much of Christmas when I was younger (if your Mom didn’t buy a frozen gateau from Asda for Christmas Day, are you even British?).
I loved the retro dessert trolley from this week’s episode, so I decided to have a go at recreating the classic Black Forest Gateau in miniature form – cupcakes!
These are simple chocolate cupcakes, filled with cherry jam and topped with vanilla buttercream and dark chocolate shavings. I’ve never been the best at decorating, but I thought these turned out pretty well!
Black Forest Gateau Cupcakes
Ingredients
FOR THE CUPCAKES
- 175 g unsalted butter, softened
- 165 g caster sugar
- 115 g self raising flour
- 3 medium eggs
- 1 tsp baking powder
- 60 ml boiling water
- 40 g cocoa powder
FOR THE FILLING & ICING
- Cherry jam or conserve
- 190 g unsalted butter, softened
- 300 g icing sugar
- 1 tsp vanilla extract
- Fresh cherries
- Dark chocolate, grated
Instructions
FOR THE CUPCAKES
- Preheat your oven to 200°C (180°C fan) and line a 12-hole cupcake tin with cases.
- Beat together the butter and sugar until light and fluffy.
- Add the eggs and beat until combined.
- Fold in the flour and baking powder until just combined.
- In a separate bowl, mix the cocoa powder and boiling water together until a smooth paste forms. Add this to your cake mixture and stir until combined.
- Divide the batter evenly between the 12 cupcake cases. Bake for 15–18 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool completely.
FOR THE FILLING
- Using a knife or cupcake corer (I used a piping bag nozzle!), remove a small section from the centre of each cupcake.
- Fill each hole with cherry jam.
FOR THE ICING
- Beat together the butter, icing sugar and vanilla extract until light and fluffy. Once combined, spoon into a piping bag.
- Pipe your cupcakes!
- Add another small spoonful of cherry jam to the centre of the buttercream, then finish with grated dark chocolate and a fresh cherry. Enjoy!
