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Black Forest Cupcakes

The Scran Line

Our own spin in the classic Black Forest Cake, a German dessert with cherry and chocolate.



  • 50 grams cocoa powder
  • 175 grams plain flour
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 225 grams caster sugar
  • 175 grams unsalted butter, softened
  • 85 milliliters milk
  • 85 milliliters cherry wine or cherry liqueur)
  • 1 cup (approx.) canned or maraschino cherries (drained)
  • 1 cup chocolate sauce
  • A couple drops of pink food dye (liquid or gel)
  • 1 cup chocolate shavings (can be made using a kitchen grater)

Let's get Cooking...

  1. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven
  2. Add all of the dry ingredients in a large mixing bowl, and mix on low speed for about 20 seconds before you add your softened butter. Let it mix until it reaches a crumbly, sand like texture.
  3. Add eggs and milk into a jug and whisk together well. Add milk/egg mixture to dry ingredients in a slow steady stream while mixer is on low. Make sure you scrape down the bowl each time you add an ingredient to make sure everything's mixing well. Add some cherries at the bottom of the cupcake liners before you scoop your batter into cupcake pan, filling about 3/4 way. Bake for 20 min. To check if they're done simply pierce the cupcake with a skewer and if they come out clean they're done. Once they're done, let them cool down completely.
  4. While the cupcakes are baking and cooling add Cocoa powder to a batch of my fluffy buttercream frosting (link to the recipe is below). Mix in really well. Then add your melted chocolate (make sure it's not hot! Warm is ok) Mix that into the frosting, and it's done!
  5. Frost using a 1M piping tip, and pipe in a swirl motion as demonstrated in the video.
  6. While your cupcakes are baking and cooling, prepare your buttercream frosting by adding a cap full of cherry wine to your frosting and a couple drops of pink food dye and mix until evenly combined.
  7. Once your cupcakes have baked and cooled core the centre using an apple corer or a sharp knife and fill with chocolate sauce (mix in a little cherry wine if you're feeling naughty)
  8. Pipe your cupcakes using a round tip in a donut swirl. Fill the centre with chocolate sauce (may have to microwave to thin out) and let it drip off the sides. Finish off with a generous amount of chocolate shavings on top.