Recipe: Blackforest Cupcakes

Instructions

1. CUPCAKES
2. Pre heat oven to 190C (180 fan forced). Line a 12 cup muffin tin with patty pans.
3. Cream the butter and sugar in a mixer or with electric beaters, till pale and creamy.
4. Add the eggs, vanilla and milk and mix until well combined.
5. Mix in flour and cocoa in two batches.
6. Divide mixture between the 12 patty pans and bake for 15-20 mins or until a skewer comes out clean.
7. Allow to cool on a rack.
8. Cut a teaspoonful sized hole in the top of each cupcake. Discard (or eat) the cake you cut out.
9. Fill the space with cherry conserve, even to the top of the cake.
10. CHOCOLATE MOUSSE TOPPING
11. Melt in the chocolate in microwave on medium, in 10 sec bursts, stirring each time till melted. Do be careful not to burn it! Allow the chocolate to cool at little while you whip the cream.
12. Whip the cream and sugar together until the cream is at medium peak. Fold the chocolate into the cream gently and pipe or spread on top of cakes.
13. Top with a glacé cherry if desired. These need to be stored in an airtight container in the fridge.