Black Forest Ice Cream Cupcakes
These fun cupcakes are styled on a summery ice cream. 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!
Prep Time30 minutes mins
Cook Time25 minutes mins
Total Time55 minutes mins
Course: afternoon tea, Cake
Cuisine: International
Keyword: illusion cake, Novelty cupcake, summer
Servings: 12
Author: Angela Entwhistle
muffin tin
large piping bags
star nozzle
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 tablespoon Kirsch optional
- 40 g (1½ oz) dried cherries roughly chopped
- 100 g (3½ oz) self raising flour
- 25 g (1oz) cocoa
- 1-2 tablespoon 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 teaspoon vanilla extract
- 1 tablespoon Milk
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 tablespoon 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.
Make the buttercream frosting.
To complete
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!
Cooks Tips :
Fill each of the flat bottomed cones almost two-thirds full - up to the base of the writing where the cone begins to jut out. Avoid overfilling the cones.
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. If the cones wobble too much secure them in place with a little crumpled foil.
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.
Consider mixing 1-2 teaspoon of kirsch into the chocolate ganache for a little bit of an extra kick.
Use a small paper piping bag ( snip of the end ) for a neater drizzle.
Store:
Cupcakes will keep for 4 to 5 days if stored in an airtight container in a cool place. (the cone may soften over time).