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!
Servings: 12
Equipment
- muffin tin
- large piping bags
- star nozzle
Ingredients
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 decorate
- 12 Fresh Cherries washed
Instructions
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.
- 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 teaspoon vanilla extract and 1 tablespoon milk.
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!
Video
Notes
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).