Schwarzwalder cupcakes

Name: schwarzwalder cupcakes
Cook time: 15 min
Total time: 160 min
Yield: 12
Ingredients: 125 g butter at room temperature; 125 g sugar 2 t extra for the whipped cream; 1 bag vanilla sugar; 2 Eggs at room temperature; 125 g self raising flour; 1 el cocoa powder; 3 el semi skimmed milk lukewarm; 100 g extra pure chocolate (72%) in pieces; 1 little pot cherries without seeds (350 g), drained; 1 cup whipped cream 250 ml

A tasty recipe. The side dish contains the following ingredients: butter (at room temperature), sugar (2 tbsp extra for the whipped cream), vanilla sugar, eggs (at room temperature), self-raising flour, cocoa powder, semi-skimmed milk (lukewarm), extra pure chocolate (72%) ( in pieces), cherries without seeds ((350 g), drained) and whipped cream (250 ml).

Ingredients

Kitchen Stuff

12 paper cupcake molds, muffin mold with 12 cavities, mixer, cheese slicer

Directions

Preheat the oven to 200 ° C. Divide the paper molds over the muffin mold.
Beat the butter with the sugar and vanilla sugar lightly and lightly with the mixer. Beat 4 min. Beat the eggs 1 by 1. Only add the 2nd egg when the 1st is completely absorbed. Beat for 3 minutes. Fold the flour and the cocoa powder as lightly as possible through the batter and add the milk. Stir 100 g of chocolate together with 4 tbsp of cherries through the batter.
Divide the batter over the molds. Fry in the middle of the oven for 15-20 minutes until golden brown and done. Remove from the oven and leave to cool in the mold on a rack for 5 minutes. Let them cool down from the mold on the grid for at least 2 hours.
If necessary, cut the tops of the cooled cupcakes, so they are nicely flat and you can easily cover them later. Make curls from the rest of the chocolate with the cheese slicer. Beat the whipped cream with the 2 tbsp sugar until stiff. Brush the cupcakes with whipped cream. Sprinkle directly with the chocolate curls and garnish with a cherry.