Black Forest Cherry Muffins
Simply delicious, our delicate black forest cherry muffins. Small Black Forest Tartlets are a perfect copy of their larger template and are delicious to bite into.
- 70 g dark chocolate
- 170 g buttersoft butter and butter for the mold
- 130 g sugar
- 3 EGGsize M
- 100 g flour
- 1 NA cocoa powderunsweetened
- 1 tsp reverse atomizer
- 1 Vote sour cherriesWeight after draining: 370 g
- 2 NA starch
- 50 g sugar
- 80 ml Kirscha lot
- 500 g whipped cream
Nutrition: per serving
- kcal740
- fat54g
- saturates32g
- carbs53g
- sugars43g
- fibre2g
- protein7g
- salt0.2g
Method
step 1
Preheat the oven to 180 degrees (160 degrees for convection). Finely grate 20g of chocolate with a vegetable peeler and set aside. Melt the remaining chocolate. Grease the muffin tin cavities.
step 2
Rub the butter with sugar. Gradually add eggs and continue to beat. Mix the flour with cocoa and baking powder and mix. Add the melted chocolate. Spread the dough into the depressions. Bake for about 22 minutes.
step 3
Drain the cherries, reserving the juice. Boil 150 ml of juice. Mix the starch with sugar and 2 tablespoons of water until smooth, then pour into the boiling juice. Remove the pot from the stove and stir in the cherries.
step 4
Make a hole in each muffin (see tip). Drizzle with cherry schnapps. Spread the remaining holes with cherry filling. Whip the cream until stiff and fill the star bag. Spread the cream on the cupcakes and decorate with chocolate and the remaining cherry compote.