Halloween Black Forest cupcakes

Name: Halloween Black Forest cupcakes
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12
Ingredients: 180 g unsalted butter, softened; 180 g caster sugar; 3 eggs, beaten; 130 g self-raising flour; 50 g cocoa powder; 1 tsp vanilla bean paste

This tiny take on the Black Forest gâteau makes for the perfect treat for your Halloween party. They are filled with a homemade cherry compote and topped with sweetened whipped cream.

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Vegetarian

Serves12
CourseCake
Prepare25 mins
Cook25 mins
Total time50 mins

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Ingredients

180g unsalted butter, softened
180g caster sugar
3 eggs, beaten
130g self-raising flour
50g cocoa powder
1 tsp vanilla bean paste

For filling and topping

2 x 350g packs frozen black cherries
1 lemon, juice
1 pinch caster sugar
1 star anise
2 tbsp cherry brandy
250ml double cream
2 tsp icing sugar
10g dark chocolate, shaved or grated

Method

Preheat the oven to 180ºC, gas mark 4. Line a 12-hole muffin tin with paper cases. In a large bowl, beat the butter with the sugar until pale and fluffy. Beat in the eggs, a little at a time. Sift in the flour and cocoa powder, then fold in with the vanilla. Spoon into the cases and bake for 20-25 minutes, until a skewer inserted into the middle comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Meanwhile, make the filling. Put 450g cherries in a pan over a medium heat. Add the lemon juice, caster sugar, star anise and 2 tbsp water. Bubble gently for 15 minutes, until starting to turn jammy, then stir in the cherry brandy and set aside to cool.
Once the cakes have cooled, use a teaspoon to scoop out a hole in the middle of each, then fill with the cherry compote. Whip the cream with the icing sugar until peaks form, then pipe or spoon on top of the cupcakes. Sprinkle with the chocolate shavings and serve.