Black Forest Muffins
Indulge in these delightful Black Forest Muffins that are a blissful fusion of rich chocolate, luscious black cherries, and a hint of boozy Kirsch Schnapps. These moist and decadent treats are perfect for satisfying your sweet tooth cravings or impressing guests at any gathering. Time to bake up a batch of these delightful goodies!
— Constant Cookbook
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
Instructions
- Preheat oven to 180C. (If using, thaw the frozen cherries). Line a 12- hole muffin tin with paper cases.
- Using an electric mixer beat butter and sugar until the mixture looks pale and creamy.
- Add eggs - one at a time - beating well after each addition.
- Fold through combined sifted flours, cocoa and baking powder.
- Fold through the cherries (retain 12 for decorating) and spoon the dough into the paper cases.
- Bake for 20-25min until a skewer inserted comes out clean. Remove from the tin and cool on a rack.
- 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.
Yield
Makes 12 muffins
Comments
No comments found.