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Black Forest Cupcake Recipe | Eric Lanlard

Looking for a more adult orientated cupcake recipe laced with alcohol, try this Black Forest Cupcake Recipe by Eric Lanlard.

Eric recommends using foil cupcake holders and also says not to worry if your batter looks very thin and runny, it’s supposed to be.
The batter will not rise much either so fill the cupcake holders almost to the top.

More: Cupcake Recipes | Eric Lanlard Recipes

Black Forest Cupcake Recipe | Eric Lanlard

Serving: | Prep: 20 min | Cooking: 45 min

Stoned Cherries 425 g drained
Dark Chocolate 50% cocoa 200 g pieces
Unsalted Butter 330 g pieces
Golden Caster Sugar 600 g
Cherry Brandy 4 tablespoons
Plain Flour 300 g sifted
Self Raising Flour 4 tablespoons sifted
Cocoa Powder 4 tablespoons
Eggs 2
For Decorating
Cherry Brandy 2 tablespoons
Double Thick Cream 200 ml
Edible Glitter ml

black forest cupcakes eric lanlard


1 . Preheat the oven to 200°C
2 . Line the cupcake tin with paper cases
3 . Purée 200g of the cherries along with 250ml of the syrup from the tin
4 . Cut the remaining cherries in half and set what’s left of the syrup aside
5 . Over a low heat pour in the cherry purée, chocolate, butter, sugar and cherry brandy
6 . When everything has dissolved pour into a bowl and cool
7 . Sift the dry ingredients, the flours and cocoa powder together
8 . Blend on slow speed gradually pouring in the cherry mixture
9 . Increase the speed towards the end adding the eggs
10 . Pour the mixture into the paper cupcake cases, close to the top
11 . Bake for 40-45 minutes or until a skewer comes out clean
12 . Allow to cool completely before decorating

For the decoration
1 . Soak the remaining cherries in the the cherry brandy
2 . Whip the cream to soft peak
3 . Pipe onto the cupcakes
4 . Top off with the cherries, drizzle with the cherry brandy and garnish with glitter

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Murray (Staff) (have 325 posts in total)
A renowned slow cooker, some say the longest meal he ever cooked took 46 hours.