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Black Forest Muffins
Makes Muffins
More effort
Total time:
Plus approx. 1 hour cooling time
A quick, pretty and deliciously moist treat for afternoon tea... and so much easier than making an entire fancy "gateau"!
Skip to ingredients
- 160g unsalted butter, at room temperature
- 120g icing sugar
- 3 eggs, preferably free-range
- 100g plain flour
- 50g cornflour
- 25g cocoa powder
- 2 tsp baking powder
- 425g can pitted black cherries (frozen cherries are also fine)
- 300ml whipped cream
- 4 tbsp Kirsch Schnapps
- 50g dark chocolate
Method
step 1
Preheat oven to 180C. (If using, thaw the frozen cherries). Line a 12- hole muffin tin with paper cases.step 2
Using an electric mixer beat butter and sugar until the mixture looks pale and creamy.step 3
Add eggs - one at a time - beating well after each addition.step 4
Fold through combined sifted flours, cocoa and baking powder.step 5
Fold through the cherries (retain 12 for decorating) and spoon the dough into the paper cases.step 6
Bake for 20-25min until a skewer inserted comes out clean. Remove from the tin and cool on a rack.step 7
Once completely cooled, poke a few small holes in the top of each muffin and drizzle with the Kirsch. The decorate the tops with whipped cream, a cherry and shavings of dark chocolate.
