Delicious Black Forest cupcakes, rich in flavor. A wonderful snack and dessert that you can proudly serve at the table.
Ingredients
- Eggs (4, medium, must be fresh and at room temperature)
- Sugar (100 g, 1/2 cup)
- All-purpose flour (40 g, 1/3 cup)
- Cocoa powder (30 g, 1/3 cup)
Soaking mixture
- Cherry liqueur or rum (6 tablespoons)
- Juice of half a lemon
- Sweet cherry syrup (2 tablespoons)
Toppings
- Cherries in thick sweet syrup, cherry fruit spread, or amarena cherries
- Whipped cream stabilized with gelatin
- Grated dark chocolate
Preparation
Preheat the oven to 170°C (340°F) and line a muffin tin with 12 paper liners.
Beat the egg whites for about 2 minutes until stiff. Gradually add the sugar, one tablespoon at a time, continuously beating. Beat for another 2-3 minutes until the egg whites are thick and glossy. While still beating, gradually add the egg yolks. After adding the yolks, beat for another 2-3 minutes.
Sift the flour and cocoa powder into a separate bowl. Add half of the sifted dry ingredients to the beaten egg mixture and gently fold with a spoon a few times. Add the remaining dry ingredients and fold with a spoon, then briefly mix on low speed until the mixture is smooth and free of lumps.
Spoon the batter into the cupcake liners and bake for about 15-17 minutes, until a toothpick comes out clean. Remove from the oven and soak with a mixture of the cherry liqueur, lemon juice, and syrup.
Decorate with whipped cream and cherries in syrup, then sprinkle with grated chocolate. It’s best to stabilize the whipped cream with gelatin to prevent it from melting from the cherries. You can place the cherries under the whipped cream layer instead of on top. Alternatively, you can add the whipped cream without gelatin just before serving.
