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Black Forest Gateau Cupcakes

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Servings 12

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!