Black Forest Cherry Muffins

Ingredients for 1 servings:

• ½ jar sour cherries, 200 g
• 3 eggs
• 160 g butter or margarine
• 120 g sugar
• 100 g flour
• 2 tsp baking powder
• 60 g cornstarch
• 25 g cocoa powder
• Fat, for the shape
• 1 pack of cake icing, chocolate
• 4 tbsp cherry brandy
• 250 g whipped cream
• 1 pack of cream stiffener
• 1 packet of vanilla sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Grease a muffin tin and refrigerate. Preheat oven to 200°C (fan/convection oven). Drain the cherries and set aside 12. Beat eggs until fluffy. Stir in the butter and sugar. Sift in the flour, baking powder, cornstarch, and cocoa powder and stir in. Fold in the drained cherries. Fill the cavity of the tin 2/3 full with batter. Bake the muffins for 20-25 minutes. Remove the tin from the oven and let cool for 3-4 minutes. Remove the muffins. Melt the chocolate glaze in a water bath. Drizzle the muffins with kirsch and pipe half of the chocolate glaze in thin strands over the muffins. Whip the cream, cream stabilizer, and vanilla sugar until stiff peaks form. Transfer to a piping bag and pipe onto the muffins. Pipe the remaining glaze in thin strands over the cream. Place a cherry on top of each.