Black Forest Cherry Cupcakes

Ingredients for 1 servings:

• 100 g butter
• 50 g dark chocolate, chopped
• 130 g sugar, brown
• 2 eggs
• 1 tsp baking powder
• 1 pinch of salt
• 180 g flour
• 3 tbsp cocoa powder
• 100 ml milk
• ½ jar morello cherries
• 2 tbsp cornstarch
• 1 tbsp cherry brandy
• 400 ml whipped cream
• 1 pack of cream stiffener
• 1 packet of vanilla sugar
• 2 tbsp chocolate shavings
• 12 paper muffin cases

Instructions

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

Preheat the oven to 180°C (top/bottom heat) and line a 12-hole muffin tin with paper baking cups. Melt the butter and chopped dark chocolate in the microwave or in a double boiler. Set aside and let cool. Beat the cooled chocolate butter with the sugar until fluffy and then beat in the eggs, one at a time. Mix the flour with the baking powder, salt, and cocoa powder, sift over the egg mixture, and stir in with the milk. Pour the batter into the baking cups and bake for about 20 minutes at 180°C. Let the finished chocolate cakes cool, then scoop out a wedge using an apple corer or a teaspoon. For the cherry filling, mix about 150 ml of the cherry juice with 2 tablespoons of cornstarch in a measuring jug until smooth. Put half of the cherries, along with a little of the juice, in a small saucepan and heat. Add the mixed cornstarch while stirring. Continue stirring until the liquid thickens. Finally, stir in the Black Forest kirsch. Now fill the chocolate cakes with the cherry mixture. Whip the cold cream with cream stiffener and vanilla sugar until stiff, pipe onto the chocolate cakes, and decorate each with a cherry and chocolate shavings.