These black forest ice cream cupcakes are styled on a summery ice cream, and replicate the delicious flavours of a Black Forest Gateau.
Filled with a chocolate sponge with a hint of kirsch, topped with an ice cream style swirl of butter cream and finished with a cherry and that all important drizzle of chocolate!
Regardless of whether you travel abroad or spend your holidays in the UK with it's unpredictable weather, nothing screams summer more than ice cream. These fun cupcakes have been styled on the classic holiday ice cream cone. They may not be ice cream but they do rather look like one.
The other great thing about these summery cupcakes is that they'd be great for so many occasions, whether that's a party for a child or adult, a summer fate, or even a charity bake sale.
They're also great for a bit of playful fun by tricking the children into thinking they are ice cream!
Every part is edible
One of the great things about these ice cream themed cupcakes is that every single part of them is edible (well, apart from the stone in the cherry on top, though you could pit them if you like!)
There's no paper cupcake cases to be gathered and binned as the cupcakes are baked in the flat bottomed wafer ice cream cones! Just to be upfront, the cones do become a tiny bit more crisp after the bake but other than that these substitute cupcake cases aren't at all affected by being in the oven.
Easy to make
These Black Forest Ice Cream Styled Cupcakes are just as easy to make as your regular cupcakes too, after all we are simply replacing the disposable paper cases with edible wafer cones! Simply steady the flat bottomed ice cream cones in the muffin tin. Part fill them with your cake batter and then bake! How easy is that!
The sponge mixture should be a dropping consistency, which means when you place the spoon into the mixture and lift it out again, a small amount of the mixture will drop from the spoon if then gently shaken.
You may find it easier to fill the cones by placing the cake batter into a large piping bag and piping the batter into the cones. Or use a flip action ice cream scoop can also be used to fill the cones. If you make a lot of cupcakes I would recommend getting one if you don't already have one as they make filling all cupcake cases easier.
The ice cream on the cone is a basic vanilla buttercream frosting. which is very easy to make and is simply piped on top with a large star nozzle to give the look of "Mr.Whippy" type ice cream.
A bit of a grown up twist
It's not just the children who love ice cream so I have given these a bit of a grown up twist flavouring them with the classic Black forest gateau combination of chocolate and cherries.
The cake has a hint of kirsch (although any alcohol will be driven off during baking). If you are serving to adults you could give them a little extra kick by sprinkling a little more kirsch over the cooked sponge or even adding some kirsch to the chocolate drizzle.
For a less sweet version replace the buttercream frosting with whipped fresh cream.
If serving to youngsters you may prefer to leave the kirsch out altogether. For very young children pit the cherries to avoid a choking hazard.
Chocolate orange is another great flavour combination which works well here. Add some orange zest to the sponge mix and replace the milk with orange juice. Add some orange zest to the buttercream too and again thin with orange juice rather than milk.
Alternatively add 1 tsp orange extract to both the chocolate sponge mixture and the frosting.
Black Forest Ice Cream Cupcakes
For the cupcakes
- 12 flat bottomed ice cream cones I used Askeys
- 125 g (4oz) butter softened
- 125 g (4oz) golden caster sugar
- 2 large eggs lightly beaten
- 1 tbsp Kirsch optional
- 40 g (1½ oz) dried cherries roughly chopped
- 100 g (3½ oz) self raising flour
- 25 g (1oz) cocoa
- 1-2 tbsp milk
For the chocolate ganache
- 75 g (3oz) milk or plain (dark) chocolate
- 75 ml (5tbsp) double cream (heavy cream)
For the buttercream frosting
- 250 g (9oz) butter softened
- 450 g (1lb) icing sugar
- 1 tsp vanilla extract
- 1 tbsp Milk
- 12 Fresh Cherries washed
- muffin tin
- large piping bags
- star nozzle
To make the cupcakes
- Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Carefully wrap the sides of 12 cone wafers with foil and place in a muffin tray.
- Beat 125g (4oz)butter and 125g (4oz) caster sugar together until very pale and fluffy. Gradually add the 2 beaten eggs a little at a time, beating well after each addition. Then beat in 1 tbsp kirsch (if using). Stir in 40g (1½ oz), dried cherries.
- Sift 100g (3½ oz) self raising flour and 25g (1oz) cocoa into the bowl and fold in using a spatula or large metal spoon. Add 1 - 2 tablespoons of milk and gently mix in until the mixture is a dropping consistency
- Fill the cones with the cake batter about two-thirds full. Place in the centre of the oven and bake for 20 - 25 minutes until the sponge is springy to the touch. Place the muffin tray onto a cooling rack and allow to cool completely.
Meanwhile make the chocolate ganache.
- Roughly chop 75g (3oz) chocolate and place in a bowl. Pour 75ml (5tbsp) cream into a small pan and heat gently until the cream is just beginning to bubble around the edge of the pan. Pour the heated cream over the chocolate and stir until the chocolate melts and combines with the cream to produce a smooth ganache. Set aside to cool and firm up a little.
Make the buttercream frosting.
- Beat 250g (9oz) softened butter until soft and creamy. Sieve half of the 450g (1lb) icing sugar into the butter and beat to combine. Then sift in the remaining icing sugar. Beat until light and fluffy. Finally beat in 1 tsp vanilla extract and 1 tbsp milk.
- Spoon the buttercream into a piping bag fitted with a large star nozzle.and pipe a generous swirl of buttercream frosting over the cupcake sponge.
- Top with a fresh cherry and then drizzle a little chocolate ganache over the “ice cream”. Enjoy!