Black Forest Cherry Cupcakes

Ingredients for 1 servings:

• 100 g butter
• 50 g dark chocolate
• 130 g brown sugar
• 2 eggs
• 1 tsp baking powder
• 170 g flour
• 3 tbsp baking cocoa
• 100 ml milk
• ½ jar morello cherries (approx. 375 g)
• 2 tbsp cornstarch
• 2 tbsp cherry brandy
• 400 ml whipped cream
• 1 pack of cream stiffener
• 1 packet of vanilla sugar
• some dark chocolate
• 12 cherry(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

for 12 cupcakes

Preheat the oven to 180°C (top/bottom heat) and place paper baking cups in a 12-hole muffin tin. Melt the butter and chopped dark chocolate in the microwave or over a pan of simmering water. Set the mixture aside and let it cool. Cream 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 it over the egg mixture, and stir in the milk. Pour the batter into the muffin tins. Bake in the preheated oven on the middle rack for about 20 minutes. Let the finished chocolate cakes cool and then cut a wedge out of the center using an apple corer or teaspoon. For the cherry filling, mix about 150 ml of the cherry juice with the cornstarch in a measuring jug. Heat half of the cherries with a little of the juice in a small saucepan, add the cornstarch while stirring, and continue cooking until the liquid thickens. Finally, stir in the kirsch. Using a teaspoon, fill the cherry mixture into the chocolate cupcakes. Whip the cream with the cream stiffener and vanilla sugar until stiff. Spread the cream on the cupcakes and sprinkle with some grated chocolate. Place a cherry in the center of each cupcake.