John Myers
Chocolate and Cherry Cupcakes
The perfect chocolate and cherry cupcakes recipe with a picture and simple step-by-step instructions.
for the baking mix
- 1 glass Sauerkischen
- 1 Dr, Oetker Fruchtfix
- 200 g Dark chocolate couverture
- 200 g Cream
- 100 g Butter
- 1 teaspoon Cinammon
- 1 teaspoon Ginger bread spice
- 1 Brunch “carrot” or “Swiss” chocolate
- 3 Eggs
- 200 ml Cream
- Prepare the chocolate cake according to the instructions on the package and bake it in muffin cups – savarin cups. If you use normal muffin molds then hollow them out after baking, there are also extra cutters.
- Add the cherries to the cinnamon and thicken with the fruit fix – keep some for decoration, fill the cherry filling into the muffinx.
- Finish the ganache. Melt the couverture with the cream and add the gingerbread spice. When the butter and the couverture are at the same temperature, stir in with the whisk and whip for about 5 minutes. Fold about 2/3 of the pack with the carrot brunch and pour the mixture into a piping bag.
- Decorate the filled muffins with the cream and put a cherry on top. Amarenakirs can also be used for decoration
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