Ingredients
- 60g good quality cocoa powder
- 150ml boiling water
- 2 large free range eggs
- 25ml Kirsch
- 1 tsp vanilla bean paste or extract
- 180g plain flour
- ½ tsp salt
- ½ tsp bicarbonate of soda
- 225g golden caster sugar
- 175g softened unsalted butter
- 60g good quality cocoa powder
- 150ml boiling water
- 2 large free range eggs
- 25ml Kirsch
- 1 tsp vanilla bean paste or extract
- 180g plain flour
- ½ tsp salt
- ½ tsp bicarbonate of soda
- 225g golden caster sugar
- 175g softened unsalted butter
Preheat the oven to 180°C/350°F/gas 4.
Whisk together the cocoa powder and the boiling water from your Bosch Sky Kettle until smooth. Once it has cooled to room temperature whisk in the eggs, vanilla and Kirsch.
Combine your dry ingredients (flour, salt, bicarbonate of soda and sugar). Add half your chocolate mix and all of your softened butter and beat until just combined. Then slowly add the remaining chocolate liquid until it’s smooth.
Line a muffin tin (or more likely two) with muffin cases and fill each one about three-quarters full with your mix. Bake in the oven for 20 minutes or until a skewer comes out clean.
Allow them to cool in the tin whilst you whip some double cream with 1 tbsp Kirsch. Chop up a handful of Black Cherries (buy the Opies jarred ones, these are the best and also have the Kirsch liquid) and marble them into your whipped cream.
Pipe onto your cooled cupcakes and finish with black cherry on top.