Black Forest chocolate cupcakes

    1 hour 25 min

    I like to use mayonnaise in place of eggs in my cakes - I think it is the the secret to rich, moist cupcakes. I made these Black Forest cupcakes for my husband on Valentines day. He loved them!

    2 people made this

    Makes: 16 cupcakes

    • Cupcakes
    • 250g plain flour
    • 220g caster sugar
    • 40g to 60g cocoa powder, depending on taste
    • 2 teaspoons bicarbonate of soda
    • 250ml water
    • 2 tablespoons cherry or raspberry jam
    • 225g mayonnaise
    • 1 teaspoon vanilla essence
    • 1 (100g) cherry dark chocolate bar, broken into bits
    • Chocolate icing
    • 250g cream cheese
    • 60g butter
    • 3 teaspoons whipping cream
    • 100g baking chocolate
    • 450g icing sugar
    • 1 teaspoon vanilla
    • 2 or 3 tablespoons cocoa, to taste

    Prep:35min  ›  Cook:20min  ›  Extra time:30min chilling  ›  Ready in:1hr25min 

    1. Preheat oven 180 C / Gas 4. Line a cupcake tin with paper cases.
    2. In a bowl combine flour, sugar, cocoa and bicarbonate of soda; mix until well combined. Add water, jam, mayonnaise and vanilla. Beat with an electric mixer until smooth and well combined. Fold in the crushed chocolate.
    3. Spoon mixture into paper cases and bake in preheated oven for 15-20 minutes, until top springs back when lightly pressed. Cool on a wire rack.
    4. For the icing: Beat together cream cheese, butter and cream. In a microwave-safe dish, melt the chocolate until smooth, 20 seconds at a time, stirring between. Beat melted chocolate into butter mixture. Stir in icing sugar, vanilla and cocoa. Refrigerate until cupcakes have cooled and are ready to be decorated.

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