Black Forest Cherry Muffins

Ingredients for 1 servings:

• 125 g butter, soft
• 120 g sugar
• 20 g vanilla sugar
• 2 eggs
• 175 g flour
• 1 tbsp cocoa powder
• 1 tsp baking powder
• 120 ml cherry juice from the sour cherries
• 2 tbsp cherry brandy, 3 can also be used
• 1 jar sour cherries
• ½ pack of vanilla pudding powder
• 5 tbsp cherry brandy
• 400 ml cream, cold
• 2 packs of cream stiffener
• 2 tbsp vanilla sugar
• 3 tbsp dark chocolate shavings

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

“real” with lots of cherry brandy, not for children; plus 2 delicious desserts for the bakers

Preheat the oven to 170°C (150°C fan-assisted oven, not recommended). Cream together the butter, sugar, and vanilla sugar until creamy, then add the eggs and beat until fluffy. Combine the flour, cocoa powder, and baking powder and stir into the mixture alternately with the cherry juice and 2-3 tablespoons of kirsch. Pour the batter into 12 muffin cups and bake on the middle rack for 25 minutes. Let cool in the cups for about 10 minutes, then let cool on a wire rack. While the muffins are baking, remove 12 beautiful cherries from the jar for decoration and set aside. Mix 100 ml of the cherry juice with the pudding mix while cold. Bring the remaining cherries and the remaining juice to a boil in a saucepan and thicken with the juice-powder mixture. Stir 3-4 tablespoons of kirsch into the still-hot pudding. Important: Let it cool with the lid on to prevent a thick skin from forming and to preserve the aroma of the kirsch. Once everything is cold, whip the cream with the vanilla sugar and the cream stiffener. Now add 2 tablespoons of kirsch and whip until stiff. Chill. Use a teaspoon to cut out walnut-sized holes in the muffins. If you have one, use a grapefruit spoon. Then fill each hole with about 4-5 cherries and a little pudding. Place the whipped cream in a piping bag with a star nozzle and pipe a beautiful layer of cream on the outside of the muffins in a circle. Garnish with the reserved cherries and sprinkle with chocolate shavings. You can make two small desserts from the leftovers: Crumble the cut-outs and divide them between two dessert bowls. Place the remaining cherries and pudding on top. Then divide the remaining cream between the dessert bowls and sprinkle them with chocolate shavings.