Black forest cupcakes
Preparation 30 minutes Cooking 19 minutes Makes 12 cupcakes Ingredients 90g bittersweet chocolate, finely chopped
cup unsweetened cocoa powder ¾ cup hot water ¾ cup self-raising flour ¾ cup sugar ½ tsp salt 100ml canola oil 2 large eggs 1½ tsp vanilla extract 24 fresh cherries 1½ cups heavy cream 1 tbsp sugar Finely grated chocolate, for garnish Method Preheat oven to 170C. Place the chopped chocolate and cocoa powder in a medium bowl, pour hot water over chocolate mixture and whisk until smooth. Transfer bowl to freezer for 10min to chill. In a mixing bowl, whisk together flour and sugar, salt In a separate mixing bowl, whisk together canola oil, eggs, and vanilla. Pour chocolate mixture into oil mixture and stir until well combined, then add flour mixture and whisk until smooth. Divide batter evenly among 12 paper-lined muffin pans (about cup in each). Insert a de-seeded whole cherry into the batter of each cupcake. Bake in preheated oven until toothpick inserted into cake comes out clean, 17-19 minutes. Allow cupcakes to cool in baking tin several minutes, then transfer to a wire rack. Cool completely. In a mixing bowl, using an electric hand mixer, whip heavy cream on high speed until soft peaks form. Add cup granulated sugar and whisk until stiff peaks form. Pipe whipped cream over cupcakes, then top each with a cherry and garnish with finely grated chocolate.