-
Prep time
15 minutes
-
Cook time
20 minutes
-
Serves
7
Author Notes
Chocolate cupcakes with a black cherry centre, topped with vanilla buttercream. —Emma Foster
Ingredients
- Cupcakes
-
90 grams
butter (softened)
-
85 grams
caster sugar
-
2
medium eggs
-
20 grams
cocoa powder
-
2 tablespoons
hot water
-
60 grams
self raising flour
-
1/2 teaspoon
Baking Powder
-
3 tablespoons
Cherry Jam or Pie Filling
- Buttercream
-
125 grams
butter
-
300 grams
icing sugar
-
1 teaspoon
vanilla extract
-
1 teaspoon
milk
Directions
-
Preheat the oven to 180c
-
In a big bowl, beat together the butter and sugar for the cakes. Then whisk in the eggs.
-
In a small bowl, mix the hot water and cocoa powder to make a thick chocolate paste. Add this into the bigger bowl and whisk together.
-
Sieve in the flour and baking powder and whisk until a lovely batter has formed.
-
Line your cupcake tray with 7 cupcakes cases. Using a spoon or ice cream scoop, place an even amount of batter into each case. I would recommend going no more than 3/4 of the way up the side of the case to allow for the cupcakes to grow without overflowing. Bake in the oven for 15 minutes. Check they are cooked through using a skewer. If it comes out of the cake clean, they are baked.
-
Now, leave the cakes to cool and make the buttercream.
Whisk together the butter, milk, vanilla and icing sugar. This can get a little messy. If your mixer doesn't have a cover or you don't have a mixer, then start the process by gently beating with a wooden spoon. Once the butter and sugar have combined, whisk until light and fluffy.
-
Once the cakes are cooled, carefully cut out the centres. Then use the cherry jam or pie filling and place a small teaspoon of sauce\jam into the hole. Using the cake you cut out, cover the jam.
-
Now, you can either pipe or spoon your buttercream on top of the cooled cakes.
-
Top with extra chocolate shavings and a fresh cherry and ENJOY!
See what other Food52ers are saying.