Black Forest Cupcakes

Black Forest Cupcakes


3 eggs, lightly beaten
125g butter
1 cup caster sugar
1/2 cup milk
1 1/2 cups self raising flour
1 Tbs Kirsch liqueur
1/4 cup cocoa powder

Chocolate shavings, to serve
Maraschino cherries with stalks
Freshly whipped cream


Pre-heat oven to 160 C and line cupcake tray with papers.

In a medium bowl, combine eggs, butter and sugar with an electric mixer until light and creamy.

Add milk, flour and cocoa powder and stir to combine. Beat with mixer for 2 minutes until fluffy.

Fold through liqueur before spooning mixture into cupcake trays.

Bake for 18-20 minutes until risen and firm to touch. Cool for 5 minutes before turning out to a wire rack.

When cool, top with whipped cream, sprinkle with chocolate shavings and add a maraschino cherry - if desired, half coat cherries with melted chocolate before placing on cupcakes.

Before serving, lightly top with cocoa powder.

Credits: Clyde's Cupcakes

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